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!
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 (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)
- Melt 2 tablespoons of butter in a medium skillet over medium heat. Add the chopped onions, carrots, and celery, and sauté for about 3 minutes, stirring occasionally, until the vegetables soften. Stir in the garlic, salt, sage, and Italian seasoning, and cook for 30 seconds, stirring frequently to combine the flavors.
- In a large bowl, combine the crumbled cornbread and stale or toasted bread. Set the bowl aside.
- In a small bowl, whisk together the egg, chicken broth, and cream. Stir in the cooked vegetable mixture from the skillet.
- Pour the liquid mixture over the cornbread and bread in the large bowl. Stir until everything is thoroughly combined and very moist. If the mixture feels dry, add more broth as needed.
- 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.
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.
- Prepare the Cornbread Early: For the best texture, make the cornbread a day or two ahead to allow it to dry naturally. If you’re short on time, you can dry it in the oven. For added convenience, freeze cornbread for up to 3 months so it’s ready whenever you need it for dressing.
- Make Ahead: Assemble the dressing in advance and store it in the refrigerator. About 30 minutes before baking, let it sit at room temperature to ensure it cooks faster and more evenly in the oven.
- Easily Scale the Recipe: If you’re serving a larger crowd, double the ingredients. Bake the dressing in either two 5x7-inch baking dishes, an 8x8-inch square dish, or a 9-inch round dish.
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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