Small Batch Cornbread Dressing
This small batch cornbread dressing is a classic Southern side dish made with cornbread, bread, vegetables, and herbs baked until golden.
Servings: 4 servings
Equipment
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 (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)
- Melt 2 tablespoons butter in a medium skillet over medium heat. Add onions, carrots, and celery; cook for about 3 minutes, stirring occasionally, until softened. Stir in garlic, salt, sage, and Italian seasoning; cook for 30 seconds.
- In a large bowl, combine crumbled cornbread and stale or toasted bread.
- In a small bowl, whisk together the egg, chicken broth, and cream. Stir in the cooked vegetables.
- Pour the mixture over the cornbread and bread. Stir until well combined and very moist, adding extra broth if needed.
- Transfer to a buttered 5×7-inch baking dish. Cut the remaining 1 tablespoon butter into small pieces and scatter over the top.
- Bake for 30 minutes, until the top is lightly golden.
Video
Notes
- Prepare Cornbread Ahead: Bake the cornbread 1–2 days in advance so it can dry naturally. To speed it up, dry in the oven. Cornbread can also be frozen for up to 3 months.
- Make Ahead: Assemble the dressing, cover, and refrigerate. Let it sit at room temperature for 30 minutes before baking so it heats evenly.
- Scale Up: To serve more, double the recipe. Bake in two 5×7-inch dishes, an 8×8-inch dish, or a 9-inch round dish.
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.
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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