Nothing says home like a warm, comforting dish of cornbread dressing. This recipe, with its creamy twist, is sure to become a family favorite.
Why This Recipe Works
- The cream of chicken soup adds a rich, velvety texture that binds the dressing together without making it soggy.
- Using day-old cornbread ensures the perfect texture—firm enough to hold its shape but soft enough to melt in your mouth.
- The combination of savory herbs and a hint of sweetness from the cornbread creates a balanced flavor profile that’s irresistible.
Ingredients
- 6 cups crumbled day-old cornbread
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1/2 cup diced onion
- 1/2 cup diced celery
- 2 large eggs, beaten
- 1/4 cup melted butter
- 1 tsp dried sage
- 1/2 tsp dried thyme
- Salt and pepper to taste
Equipment Needed
- Large mixing bowl
- 9×13 inch baking dish
- Measuring cups and spoons
- Mixing spoon
Instructions
Preheat and Prepare
Preheat your oven to 350°F and grease your baking dish. This ensures your dressing doesn’t stick and comes out perfectly golden.
Mix the Ingredients
In a large bowl, combine the crumbled cornbread, cream of chicken soup, chicken broth, onion, celery, eggs, melted butter, sage, thyme, salt, and pepper. Mix until everything is well incorporated. Tip: Let the mixture sit for 10 minutes to allow the cornbread to absorb the liquids.
Bake to Perfection
Transfer the mixture to the prepared baking dish and spread it evenly. Bake for 45 minutes, or until the top is golden brown and the edges are slightly crispy. Tip: Cover with foil if the top starts browning too quickly.
Let It Rest
Allow the dressing to rest for 10 minutes before serving. This helps it set and makes it easier to cut into portions.
Serve and Enjoy
Serve warm as a side dish to your favorite main course. It pairs wonderfully with roasted chicken or turkey.
Tips and Tricks
For an extra crispy top, broil the dressing for the last 2-3 minutes of baking. Keep a close eye to prevent burning. If you prefer a moister dressing, add an extra 1/4 cup of chicken broth. For a vegetarian version, substitute the cream of chicken soup with cream of mushroom and use vegetable broth. Always taste the mixture before baking to adjust seasoning—remember, you can always add more, but you can’t take it out!
Recipe Variations
- Add cooked, crumbled sausage for a hearty twist.
- Incorporate chopped apples or cranberries for a sweet and savory version.
- Use gluten-free cornbread and soup for a gluten-free option.
- Top with shredded cheese during the last 10 minutes of baking for a cheesy crust.
Frequently Asked Questions
Can I make this recipe ahead of time? Absolutely! Prepare the mixture up to a day in advance and store it in the fridge. Just add a few extra minutes to the baking time if starting from cold.
Can I freeze the leftovers? Yes, this dressing freezes well. Cool completely, then wrap tightly or store in an airtight container. Reheat in the oven for best results.
What can I use instead of cream of chicken soup? Cream of celery or mushroom soup are great alternatives that maintain the creamy texture.
Summary
This cornbread dressing with cream of chicken soup is a creamy, savory, and utterly comforting dish perfect for any gathering. Easy to make and versatile, it’s sure to please any crowd.
