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Quick Southern Cornbread Dressing Ready in 30 Minutes

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This quick Southern cornbread dressing has soul-soothing, savory depth and is on your table in thirty minutes flat. It’s the perfect side dish for busy weeknights when you need comfort food fast.

Ingredients

Scale
  • 4 cups crumbled day-old cornbread (store-bought or homemade)
  • 2 tablespoons unsalted butter (for toasting the crumbs)
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 2 celery stalks, finely chopped (about 1/2 cup)
  • 2 tablespoons unsalted butter (for sautéing)
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 1/2 cups low-sodium chicken broth (or turkey broth)
  • 1 large egg, lightly beaten

Instructions

  1. Toast the Cornbread (5 minutes): Place your large skillet over medium heat. Add 2 tablespoons of butter and let it melt. Add the 4 cups of crumbled cornbread and cook, stirring frequently, for about 5 minutes. You want the crumbs to turn a light golden brown and smell wonderfully toasty. Remove the toasted crumbs to your large mixing bowl and set aside.
  2. Sauté the Aromatics (5 minutes): In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the chopped onion and celery. Cook over medium heat for about 5 minutes, until the onion is translucent and the celery is softened. You want them to be tender, not browned. If they start to brown, turn the heat down a notch.
  3. Bloom the Spices (1 minute): Add the dried sage, dried thyme, poultry seasoning, salt, black pepper, and garlic powder to the skillet with the vegetables. Stir constantly for about 30-60 seconds until the spices are fragrant.
  4. Combine the Base (2 minutes): Pour the sautéed vegetable and spice mixture into the mixing bowl with the toasted cornbread crumbs. Use your spoon to gently fold everything together until the vegetables are evenly distributed. Don’t overmix—you want some texture.
  5. Add the Liquid (1 minute): In a small bowl or measuring cup, whisk together the beaten egg and the chicken broth. Pour this liquid mixture over the cornbread and vegetable mixture. Stir gently but thoroughly, making sure all the crumbs are moistened. The mixture should look like a thick, wet porridge. If it seems too dry, add a splash more broth.
  6. Cook the Dressing (12-15 minutes): Pour the entire mixture back into your skillet (or transfer to a greased 8×8 or 9×9 baking dish). Spread it into an even layer. If using a skillet, cook over medium heat for 3 minutes without stirring—this creates a lovely crust on the bottom. Then, either transfer the skillet to a preheated 375°F (190°C) oven, or if your skillet isn’t oven-safe, cover it and cook on the stovetop over low heat for another 10-12 minutes. The dressing is done when the top is gold…
  7. Rest and Serve (5 minutes): Let the dressing rest in the pan for at least 5 minutes before serving. This allows it to set up properly and makes it easier to scoop out clean portions. If you’re using a cast iron skillet, you can even keep it warm in the oven at the lowest setting for up to 30 minutes.

Notes

Don’t skip toasting the cornbread crumbs—it’s crucial for deep flavor. Use cold or room-temperature broth to avoid cooking the egg prematurely. Let the dressing rest for 5-10 minutes before serving to allow it to set. For a make-ahead option, assemble up to step 5 and refrigerate overnight; add 5-10 minutes to baking time.

Nutrition

Keywords: cornbread dressing, southern dressing, quick dressing, 30 minute dressing, thanksgiving side, comfort food

Find it online: https://evabake.com/quick-southern-cornbread-dressing-ready-in-30-minutes/