Ingredients
- 6 cups crumbled cornbread (dry or day-old)
- 1½ cups finely chopped onion
- 1 cup finely chopped celery
- 3 large eggs
- 2 cups chicken broth (plus more if needed)
- 1/2 cup whole milk
- 1/2 cup melted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon paprika
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat oven to 375°F (190°C) and grease a medium baking dish.
- Place crumbled cornbread in a large bowl, breaking it into small pieces.
- In a skillet, sauté onion and celery in butter over medium heat for 5–7 minutes until softened. Add to cornbread.
- In another bowl, whisk eggs, chicken broth, milk, melted butter, and seasonings until combined.
- Pour the liquid mixture over the cornbread and gently mix until evenly moistened. Add more broth if needed.
- Transfer mixture to prepared baking dish and spread evenly.
- Bake uncovered for 40–45 minutes until golden and set in the center.
- Let rest for 10 minutes before serving.
Notes
- Use day-old cornbread for best texture and absorption.
- Add broth gradually to avoid sogginess.
- Fresh herbs can replace dried for a more vibrant flavor.
- Add cooked chicken for a heartier version.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze for up to 3 months in airtight containers.
- Reheat with a splash of broth to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: Southern
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 90mg
