This Southern-style Cornbread Dressing is a delicious and simple side dish that’s perfect for a small Thanksgiving dinner.
My favorite dish at Thanksgiving has always been cornbread dressing. My mom makes the best chicken and dressing of anyone I know. It’s always perfectly moist and well seasoned. Up until the time I started testing this recipe, I had never made my own cornbread dressing before.
I know that everyone has a different opinion on what dressing or stuffing should be like. Some recipes call for cubed pieces of bread, but this is closer to the consistency that I grew up with and prefer. My mom used a combination of cornbread and french bread, but I decided to make mine with just cornbread. Not only is it still delicious, but this is also a way to have a gluten-free cornbread dressing. Just make sure that your cornmeal is certified gluten-free. Plus, if you need a cornbread dressing for two, why bother with extra ingredients that aren’t necessarily needed.
Or, perhaps you’re serving a large group that only has a few people who are eating gluten-free. You can make a large batch of the other kind and this one for your gluten-free friends and family.
Your desired final texture will determine how much stock you want to use. I tested it with both amounts of stock that I’ve listed in the recipe below. My husband and I were kind of torn on which we liked better. They were both flavorful and hit all the flavor notes that a Southern cornbread dressing should. In the end, my husband preferred the one that had more stock in it. It was extra moist and had a more soufflé-like texture than the one made with slightly less stock. Cook times will be different based on amount of stock used. It will look like there’s too much liquid, but it’s not. You do NOT want your cornbread dressing to be dry.
I didn’t add loads of butter in my dressing like a lot of dressing recipes call for. If you want to use more, that’s perfectly fine. I used some of my Skillet Cornbread to make my dressing, but you can use your own favorite cornbread (not the sweet kind) for yours. If you want to add some cooked and chopped chicken or sausage to this, then that’s great, too. I would just adjust the amount of liquid ingredients if you do.
This cornbread dressing recipe will serve up to four people, so it’s perfect for a small Thanksgiving dinner. By the way, this served alongside my super simple Fresh Cranberry Sauce with Rosemary is crazy good!
- 1 tbsp butter
- 1/2 cup diced onion
- 1/2 cup diced celery
- 3 1/2 cups crumbled cornbread
- 1 tsp finely chopped fresh rosemary
- 1/4 tsp dried thyme
- 1/4 -1/2 tsp ground sage (depending on your taste)
- sea salt to taste (depending on saltiness of cornbread used and personal taste)
- 1 1/2 to 1 3/4 cups of low sodium chicken stock
- 1 large egg , lightly beaten
Preheat oven to 350°F. Grease an 8x8 baking pan.
Place crumbled cornbread in a large bowl. In a 10.5-inch skillet, melt the butter over medium heat. Add the onion and celery and cook until tender. Add the veggies to the bowl with the cornbread. Add the seasonings and mix together, then and chicken stock and mix again to combine. At this point, you can taste and adjust if necessary. Pour the egg into the cornbread mixture and stir to combine. Pour into the prepared baking pan and bake until dressing is cooked through, 30-45 minutes. Serve hot.