Irresistible Southern Cornbread Dressing Casserole
A comforting Southern cornbread dressing casserole that combines buttery cornbread, savory herbs, and sautéed vegetables for a perfect holiday side or cozy meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Cuisine: Southern
Ingredients
Scale
- 6 cups crumbled Southern-style cornbread (store-bought or homemade with buttermilk)
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 celery stalks, finely diced
- 2 garlic cloves, minced
- 2 tablespoons fresh sage, chopped (or 2 teaspoons dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 2 cups low-sodium chicken or vegetable broth
- 2 large eggs, beaten
- Salt and freshly cracked black pepper to taste
- Optional: chopped cooked turkey or sausage, chopped pecans
Instructions
- Prepare the cornbread: bake your own and cool completely before crumbling, or crumble store-bought cornbread into medium pieces (about 6 cups).
- Sauté the vegetables: melt 4 tablespoons unsalted butter in a large skillet over medium heat. Add chopped onion and celery; cook about 7 minutes until softened. Add minced garlic and cook 1-2 more minutes until fragrant.
- Add fresh herbs: stir in chopped sage and thyme; cook for another minute to release flavors.
- Mix the dressing: pour sautéed veggies and herbs over crumbled cornbread and toss gently. Add beaten eggs and mix.
- Add broth and season: gradually pour in 2 cups broth while folding gently. Season with salt and pepper. The mixture should be moist but hold shape when pressed.
- Transfer to baking dish: grease a 9×13-inch baking dish and spread mixture evenly, pressing gently to level the top.
- Bake the casserole: preheat oven to 350°F (175°C). Bake uncovered for 35-40 minutes until top is golden brown and edges slightly crispy. A toothpick inserted should come out mostly clean.
- Rest and serve: let casserole cool for 10 minutes before slicing and serving.
Notes
Do not overmix the cornbread mixture to keep it light and fluffy. Use room-temperature broth to avoid uneven texture. Tent with foil if casserole dries out during baking. Broil for last 2-3 minutes for a crispier top but watch closely to prevent burning. Optional add-ins include cooked turkey, sausage, pecans, or dried cranberries. For vegan version, substitute eggs with flax eggs and use plant-based butter and broth.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 320
- Sodium: 450
- Fat: 12
- Carbohydrates: 42
- Fiber: 3
- Protein: 7
Keywords: Southern cornbread dressing, cornbread casserole, comfort food, holiday side dish, easy casserole, savory herbs, Thanksgiving side