Easy Cornbread Dressing Recipe
This Easy Cornbread Dressing Recipe is a classic Southern side dish made with homemade cornbread, sage, butter, and cream of chicken soup, perfect for holidays.
Servings: 16
Calories: 93kcal
Equipment
- 1 Large skillet
- 1 large bowl
- 1 Rectangle 9x13-inch baking dish
Ingredients
- 1 prepared cornbread recipe, crumbled
- 3 slices toasted bread, crumbled
- ⅓ cup butter
- ½ cup onion, chopped
- 1 cup celery, chopped
- 3 cups chicken broth
- 1 tablespoon rubbed sage
- 2 large eggs, beaten
- 1 can (10.5 oz.) cream of chicken soup
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Prep the base – Crumble the prepared cornbread. Toast and crumble the 3 slices of bread. Chop ½ cup onion and 1 cup celery.
- Cook the vegetables – In a skillet, melt ⅓ cup butter and sauté onion and celery for 2–3 minutes until softened.
- Mix – In a large bowl, combine crumbled cornbread, toasted bread, and vegetable mixture. Stir in 3 cups chicken broth, 1 tablespoon sage, 2 eggs, 1 can cream of chicken soup, ¼ teaspoon salt, and ½ teaspoon pepper.
- Transfer – Spread the mixture evenly into a buttered 9x13-inch baking dish.
- Bake – Bake at 350°F for 25–30 minutes, until set and lightly golden brown. Serve warm with gravy.
Video
Notes
Storage Notes – Store in fridge up to 4 days or freeze (unbaked or baked) for longer storage.
Nutrition
Calories: 93kcal | Carbohydrates: 7g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 425mg | Potassium: 65mg | Fiber: 1g | Sugar: 2g | Vitamin A: 230IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
