Cornbread Dressing with Rye and Fresh Herbs

photo of cornbread dressing with rye and herbs in 13x9 baking dish

Cornbread Dressing with Rye and Fresh Herbs

A combination of day-old cornbread, toasted rye bread, and an aromatic blend of fresh herbs. This classic recipe offers the perfect blend of tradition and intrigue, delivering an inspired addition to your holiday table.

5 from 1 vote

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Course: Side Dish

Cuisine: American

Keyword: comfort, herbs, holiday

Prep Time: 45

Cook Time: 30

Overnight Cornbread Rest: 8

Total Time: 9 15

Servings:

Calories: 300kcal

Author: juiceofsevenlemons

Cost: $15

Ingredients

Cornbread Ingredients:

1 cup stone ground cornmeal
1/2 cup all-purpose flour
3 teaspoons baking powder
pinch fine sea salt
3 tablespoons pure olive oil
1 egg
Milk to mix into a thick batter

Dressing:

Cubed day-old cornbread
4 pieces toasted rye bread
4 tablespoons butter
1 onion diced
3 stalks of celery diced
1/2 teaspoon fine sea salt
1 can of cream of chicken
1 egg whisked
A little broth added for moisture
2 tablespoons of minced parsley, sage, rosemary, and thyme fresh

Instructions

Prepare the Cornbread:

In a mixing bowl, combine 1 cup of stone-ground cornmeal, 1/2 cup of flour, 3 teaspoons of baking powder, a pinch of salt, 3 tablespoons of pure olive oil, and 1 egg.
Gradually add milk to create a thick batter.
Spread the batter into a greased baking dish and bake at 350°F (190°C) until the cornbread is golden brown, 30 minutes
Once baked, let the cornbread cool and dry, then cut it into cubes and let sit overnight.

Create the Dressing:

Toast 4 pieces of rye bread until they become crispy, then cut them into cubes.
In a saucepan, add butter, diced onions, diced celery and salt to taste and saute until onions are transparent, about 5-10 minutes.
In a large mixing bowl, combine the cubed day-old cornbread, toasted rye bread, sauteed vegetables, 1 can of cream of chicken, a small amount of broth, and 2 tablespoons of minced parsley, sage, rosemary, and thyme.
Gently mix all the ingredients until they are well combined and add more broth as needed until the mixture is quite moist.

Bake the Dressing:

Preheat your oven to 350°F (175°C).
Transfer the dressing mixture into a greased baking dish.
Cover the dish with aluminum foil and bake for approximately 30 minutes.
Remove the foil and continue baking for another 10-15 minutes, or until the dressing is golden brown and crispy on top.

Notes

Variation: Feel free to customize your dressing by adding cooked sausage or nuts for extra flavor and texture.
Make-Ahead: Prepare the cornbread and the dressing mixture a day in advance and refrigerate.
Herb Substitutions: If you don't have fresh herbs, you can use dried herbs; however, fresh herbs add a more vibrant flavor.
Broth: Adjust the amount of broth as needed to achieve your preferred dressing consistency and desired moisture.
Leftovers: Leftover dressing can be refrigerated and reheated for a delicious meal the next day. It's also great for making sandwiches or topping with a poached egg for breakfast.

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