This classic Kentucky-style dressing transforms simple cornbread into a comforting, savory side dish perfect for holiday tables or weeknight dinners. The recipe combines crumbled cornbread with sautéed onions and celery, creating a moist yet textured base. Herbs like marjoram and thyme add an aromatic depth, while eggs bind the mixture together for a satisfying hold. Baked until golden brown, the top develops a deliciously crisp crust that contrasts with the tender interior. It is vegetarian-friendly and pairs wonderfully with roasted meats or as a standalone comfort food. Easy to prepare with pantry staples, this dressing offers a homestyle flavor profile that warms the soul.
Kentucky Corn-Bread Dressing
Description
This classic Kentucky-style dressing transforms simple cornbread into a comforting, savory side dish perfect for holiday tables or weeknight dinners. The recipe combines crumbled cornbread with saut&# 195;©ed onions and celery, creating a moist yet textured base. Herbs like marjoram and thyme add an aromatic depth, while eggs bind the mixture together for a satisfying hold. Baked until golden brown, the top develops a deliciously crisp crust that contrasts with the tender interior. It is vegetarian-friendly and pairs wonderfully with roasted meats or as a standalone comfort food. Easy to prepare with pantry staples, this dressing offers a homestyle flavor profile that warms the soul.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
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Heat 4 tablespoons of the melted butter and the water in a large skillet over medium heat.
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Add the chopped onion and celery to the skillet. Cook until the water has evaporated and vegetables are tender, but do not allow them to brown.
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In a large bowl, combine the crumbled corn bread, toasted bread crumbs, and the cooked vegetable mixture.
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Add the remaining 4 tablespoons of melted butter, marjoram, thyme, and baking powder to the bowl. Mix well with a fork to keep the texture loose.
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Beat the eggs slightly, then add them to the corn bread mixture along with salt and pepper to taste. Mix thoroughly again with a fork until evenly combined.
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Transfer the mixture to the greased baking dish, pressing it down gently to form an even layer.
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Bake in the preheated oven for 30 minutes, or until the top is golden brown and the center is set.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 764.0kcal
- % Daily Value *
- Total Fat 22.5g35%
- Saturated Fat 9.9g50%
- Cholesterol 148.8mg50%
- Sodium 1305.4mg55%
- Total Carbohydrate 115.2g39%
- Dietary Fiber 8.0g32%
- Sugars 11.2g
- Protein 24.5g49%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best flavor, use day-old cornbread that has dried out slightly, as it absorbs the moisture from the vegetables and eggs better without becoming mushy.
You can make this dressing ahead of time by assembling it in the baking dish, covering tightly, and refrigerating for up to 24 hours before baking. Add 5-10 minutes to the baking time if cooking from cold.
If you prefer a crispier top, broil for the last 2-3 minutes of baking, watching closely to prevent burning.
For a richer flavor, substitute the water with chicken or vegetable broth.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
