Pioneer Woman Cornbread Dressing
This dish is a traditional Southern dressing that starts with homemade cornbread mixed with sautéed onions, celery, and fragrant herbs like sage and thyme. Combined with eggs and broth, then baked until golden and crisp on top yet tender inside, this dressing captures the soul of classic Southern cooking.
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Category: Dressing
- Cuisine: Southern American
Ingredients
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1 batch of baked cornbread (about 8 cups, crumbled)
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4 tablespoons unsalted butter
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1 large onion, finely diced
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3 celery stalks, finely chopped
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3 cups chicken broth (more as needed)
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2 large eggs, lightly beaten
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1 teaspoon dried sage
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½ teaspoon dried thyme
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½ teaspoon salt (adjust to taste)
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½ teaspoon black pepper
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1 tablespoon chopped fresh parsley (optional for garnish)
Instructions
Bake your favorite cornbread recipe a day ahead or use leftover cornbread. Crumble it into a large bowl and let it dry out slightly — this helps it absorb the broth without becoming mushy.
In a large skillet, melt butter over medium heat. Add the chopped onion and celery and cook until softened and fragrant, about 5–7 minutes.
In the bowl with the crumbled cornbread, add the sautéed vegetables, sage, thyme, salt, and pepper. Toss gently to mix evenly.
Pour the beaten eggs over the cornbread mixture, then gradually add chicken broth. Stir until everything is moistened but not soggy. The consistency should be thick yet spoonable.
Spread the mixture evenly into a greased 9×13-inch baking dish. Smooth the top with a spatula for even baking.
Bake at 375°F (190°C) for 35–40 minutes, or until golden brown on top and set in the center.
Allow the dressing to cool for 10 minutes before serving. Garnish with fresh parsley for a touch of color.