Quick Cornbread Dressing • Southern Shelle (2024)

Cornbread dressing is the cornerstone of a southern holiday meal. Everyone has that person who makes the dressing– sometimes there are two people that make the cornbread dressing and political lines are drawn. Y’all have to be real careful about naming your favorite cornbread dressing, because I guarantee feelings will be hurt and grudges may form. Unlike its northern counterpart, which often uses white or wheat bread, cornbread dressing is made from crumbled cornbread alongside that white bread that offers distinct, hearty texture and a slightly sweet flavor.

There was a Tik Tok video going around that basically said anyone over the age of 35 are the new “Aunties”. I was shook, and then realized yeah, we are the new aunties and I better get my act together. This recipe for cornbread dressing is a quick version– for those of us who want to uphold the tradition while managing everything else that we have going on. To make it “quick” we’re going to start with my favorite cornbread mix: Jiffy. Y’all can read about that time I made 8 cornbread mixes in a single day to get reviews on readily available cornbread mixes in the United States.

If you're short on time but still want to enjoy a hearty, flavorful cornbread dressing, this quick recipe is perfect for you. Here's how to make it:

Ingredients:

• 4 tablespoons unsalted butter
• 1 ½ cups diced celery
• 1 medium yellow onion, diced
• 2 boxes Jiffy Cornbread prepared according to package instructions
• 4 slices white bread toasted
• 1 - 2 cups chicken or vegetable broth
• 1 tablespoon poultry seasoning
• 1 teaspoon dried ground sage
• 1 teaspoon dried ground thyme

Kitchen Equipment

• Cast Iron Skillet or 9x13 pan
• Cutting board
• Sharp Knife
• Measuring Cups and Spoons
• Large Bowl
• Spatula
• Large Spoon
• Potholders

A Note on Ingredients

The key to a great cornbread dressing lies in the “quality” of its ingredients, especially the cornbread itself. Here are a few tips for sourcing the best ingredients:

• Cornbread: This recipe leans on the quickness of two boxes of Jiffy Cornbread. Just follow the instructions on the package to bake it in a 9x9 pan. If you want to get fancy, you can make your own from scratch. This is my favorite from scratch cornbread recipe. Make sure that you make the cornbread the day before you’re ready to make the cornbread dressing, so that the cornbread has a chance to dry out a little bit.
• White Bread: This is not the time to buy fancy bread. Buy the cheapest loaf of white bread at the grocery store. I don’t understand why, but it’s literally the best for making cornbread. It seems to soak up all of the seasonings and adds a contrasting texture that is perfect for dressing.
• Butter: I use unsalted because that’s what I keep in my fridge, but you can easily use salted butter here. Just make sure to adjust your seasonings accordingly.
• Broth: Store-bought broth works perfectly fine for this quick recipe. I prefer to use Better Than Bouillon, since it’s always available at my local Costco.
• Fresh Vegetables: Do not skimp on the celery and celery and onions, y’all. They might be the best part.
• Seasoning: You’ll need to find “poultry seasoning” for this dish. My poultry season is a combination of thyme, sage, marjoram, rosemary, black pepper and nutmeg. You’ll also need to add a bit of salt, and maybe a bit more dried thyme and sage. Season the cornbread dressing with your heart.

Crisp Cornbread v. Moist Cornbread

Growing up the cornbread dressing was always extra moist. So much so that you could cut out squares of dressing. IYKYK. Since I’m a texture person, this is a nightmare. I prefer that my dressing is slightly crisp out of the pan, so that I can add gravy to the level that I like. If you want old school, extra moist cornbread, increase the amount of broth by a cup or more.

How to Make Quick Cornbread Dressing

1. Set the cast iron skillet in the oven and preheat the oven to 400ºF.
2. In a separate skillet, melt the butter over medium heat. Cook the diced onions and celery for 8-10 minutes until softened but not browned.
3. In a large bowl, crumble the cornbread and white toast. The pieces don’t need to be uniform.
4. Add the vegetables, seasonings, and 1 cup of the broth to the large bowl with the cornbread crumbs. Stir everything together and add more broth as necessary until the dressing comes together.
5. Using potholders, remove the cast iron skillet from the oven and melt 2 tablespoons of butter in the pan. Spoon the dressing into the skillet and spread into an even layer. Return the skillet to the oven and bake for 30-40 minutes, or until the top is golden brown.

This quick cornbread dressing recipe retains all the traditional flavors while saving you precious time in the kitchen.

More Cornbread Recipes

Print

Recipe