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+ servings
a baking dish filled with cornbread dressing on a silver tray next to carrots and onions
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5 from 8 votes

Small Batch Cornbread Dressing

This small batch cornbread dressing is a traditional Southern staple for the holidays. It's buttery and moist, perfectly seasoned, and incredibly delicious!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Keyword: bread, cornbread, cornbread dressing, dressing, holiday side dish, side dish, Thanksgiving side dish
Servings: 4 servings
Author: Joanie Zisk

Ingredients

  • 1 full recipe Mini Cornbread * See notes below
  • 3 tablespoons salted butter , divided - plus more for greasing the baking dish
  • ¼ cup chopped onions
  • ¼ cup chopped carrots
  • ¼ cup chopped celery
  • 1 clove garlic , minced
  • ¼ teaspoon salt
  • ¼ teaspoon dried sage
  • ¼ teaspoon Italian seasoning
  • 1 slice white or wheat sandwich bread , cut into cubes (It's best to use stale or toasted bread)
  • 1 large egg
  • ¾ cup low sodium chicken broth
  • ¼ cup heavy cream

Instructions

  • Heat oven to 350°F (177°C)
  • Heat 2 tablespoons of butter in a medium-sized skillet over medium heat. Add the chopped onions, carrots, and celery and cook until the vegetables have softened, stirring occasionally for about 3 minutes. 
  • Add the garlic, salt, sage, and Italian seasoning to the onion mixture and cook, stirring frequently for 30 seconds. Remove pan from the heat and set aside.
  • In a large bowl, combine crumbled cornbread and bread. Set aside.
  • In a small bowl, whisk together the egg, chicken broth, and cream. Stir in the onion mixture.
  • Pour the liquid ingredients into the bowl with the cornbread and stir. The mixture should be very moist.
  • Transfer to a buttered 5x7-inch baking dish. Cut 1 tablespoon of butter into small pieces and scatter the butter over the top of the dressing.
  • Bake for 30 minutes or until the top is lightly golden.
  • Enjoy warm.

Video

Notes

Click here for the Mini Cornbread Recipe
We use a 5x7-inch baking dish that has a base area of 35 square inches.
You can also use a 6x6-inch dish with a base area of 36 square inches or a 7-inch round dish with a base area of 39 square inches.
Another option would be to divide the dressing between a few ramekins and bake as directed.
Expert Tips
    • Prepare Cornbread Early: It's best to make the cornbread a day or two in advance to let it dry naturally, or use the oven to speed up the process. For convenience, you can freeze cornbread for up to 3 months, ensuring you have the perfect base ready for your dressing recipe.
    • Make Ahead: Assemble this small batch dressing ahead of time and refrigerate. Be sure to remove it from the refrigerator 30 minutes before cooking to bring it to room temperature. This step helps the dressing cook faster and more evenly in the oven.
    • Scale Up Easily: Need to feed a larger crowd? Simply double the ingredients! You can use either two 5x7-inch baking dishes or one larger 8x8-inch square dish or a 9-inch round dish to suit your needs.

Nutrition

Serving: 1serving | Calories: 259kcal | Carbohydrates: 15g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 368mg | Potassium: 162mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1914IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

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