A piece of cornbread dressing sitting on a small plate with a glass baking dish of dressing in the background.
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Small Batch Cornbread Dressing

Author Tempie

Ingredients

  • 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

Instructions

  • 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 add 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.

Notes

Cook times will vary based on amount of stock used.