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Wholesome Southern Cornbread Dressing: An Easy Recipe

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This wholesome Southern cornbread dressing is a soul-soothing comfort food with a perfect balance of savory and rich flavors, tender bits of onion and celery, and a golden-brown crust. It’s a healthier, faster version of a classic that’s perfect for holidays or any cozy dinner.

Ingredients

Scale
  • 6 cups crumbled day-old cornbread (homemade or store-bought, slightly stale)
  • 1 cup finely diced yellow onion (about 1 medium onion)
  • 1 cup finely diced celery (about 3–4 stalks)
  • 3 cloves garlic, minced
  • 4 large eggs, lightly beaten
  • 2 ½ cups low-sodium chicken or turkey broth
  • ½ cup unsalted butter (1 stick)
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon black pepper
  • 1 teaspoon salt (adjust based on broth’s saltiness)
  • ¼ cup fresh parsley, chopped (optional)
  • ½ cup plain Greek yogurt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. In a large skillet over medium heat, melt the ½ cup of butter. Add the diced onion and celery. Cook for 5-7 minutes, stirring occasionally, until the onions are translucent and the celery has softened. Add the minced garlic and cook for another minute until fragrant.
  3. In a large mixing bowl, add the crumbled cornbread. Pour the sautéed onion and celery mixture (including all the butter) over the cornbread. Toss gently with a fork to combine, making sure the butter coats the cornbread evenly.
  4. In a separate bowl or measuring cup, whisk together the beaten eggs, chicken broth, Greek yogurt, sage, thyme, rosemary, salt, and pepper. Whisk until the yogurt is fully incorporated and the mixture is smooth.
  5. Pour the wet mixture over the cornbread mixture. Using a large spoon or your hands, gently fold everything together until all the cornbread is moistened. Don’t over-mix — you want some texture, not a paste. The mixture should look like very wet, chunky oatmeal. If it seems dry, add a splash more broth.
  6. Let the mixture sit for 10-15 minutes before baking. This allows the cornbread to absorb the liquid evenly, preventing dry spots.
  7. Transfer the mixture to your prepared baking dish and spread it evenly. Bake at 350°F for 40-45 minutes, until the top is golden brown and the edges are slightly crispy. The center should be set but still moist — a toothpick inserted in the center should come out clean or with a few moist crumbs.
  8. Let the dressing rest for 10 minutes before serving. This step is crucial — it allows the dressing to set up properly so it slices beautifully instead of falling apart.

Notes

For best texture, use day-old cornbread. If using fresh cornbread, dry it in a 300°F oven for 10-15 minutes. Don’t over-bake; the dressing continues to cook as it rests. For a vegetarian version, use vegetable broth and olive oil instead of butter. For a gluten-free version, use gluten-free cornbread and check broth label. The Greek yogurt adds richness without extra butter.

Nutrition

Keywords: cornbread dressing, southern dressing, thanksgiving dressing, holiday side dish, comfort food, easy dressing recipe, wholesome dressing

Find it online: https://cookluma.com/wholesome-southern-cornbread-dressing-an-easy-recipe/