Description
A comforting Savory Baked Cornbread Dressing enriched with fresh herbs, perfect as a flavorful side dish for any meal.
Ingredients
Scale
- 8 cups cornbread, crumbled
- 1 cup chopped onion
- 1 cup chopped celery
- 1/2 cup unsalted butter (1 stick)
- 3 cups chicken or vegetable broth
- 2 large eggs, beaten
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, melt the butter and add the chopped onion and celery. Sauté for about 5-7 minutes, until the vegetables are tender.
- In a large mixing bowl, combine the crumbled cornbread, sautéed onion and celery, fresh herbs, salt, pepper, garlic powder, and onion powder. Mix well to combine all ingredients evenly.
- In a separate bowl, whisk together the chicken or vegetable broth and the beaten eggs until thoroughly combined.
- Pour the broth mixture over the cornbread mixture and stir until the cornbread is fully moistened.
- Transfer the dressing mixture to a greased 9×13 inch baking dish, spreading it evenly.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the dressing is set.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 90mg