Easy Cornbread Dressing
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The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
If cornbread dressing is on your holiday menu, consider picking up fresh cornbread from Heinen’s Bakery Department to cut down on prep time.
Heinen’s cornbread is sweet, buttery, and full of rich flavor, so it’s ideal for classing up cornbread dressing. It is also prepared in-house by Heinen’s and free of preservatives, artificial flavors, and high fructose corn syrup, so you can feel good about adding it to your Turkey Day meal, even if you didn’t bake it yourself.
Why You’ll Love This Recipe
- It’s a simplified spin on traditional cornbread dressing, made simpler using Heinen’s house-made cornbread from the Bakery Department.
- You’ll only need 10 ingredients and 10 minutes of hands-on prep, so it can easily be incorporated into your holiday cooking without much time or effort.
- You can prep and bake it one-to-two days in advance, refrigerate, and reheat before serving.
Easy Cornbread Dressing
Cook time: 45min Prep time: 10min Total time: 55min
Servings: 6-8
Ingredients
- 2 Tbsp. Heinen's unsalted butter
- 1/2 cup onion, finely chopped
- 1/2 cup celery, finely chopped
- 2 tsp. Heinen's dried sage
- 1/2 tsp. Heinen's dried thyme
- Heinen's cornbread (approx. 1 lb.)
- 1 cup Heinen's low sodium chicken culinary stock
- 2 Heinen's large pasture raised eggs
- 1/2 tsp. kosher salt
- 1/4 tsp. Heinen's black pepper
Instructions
- Preheat the oven to 375F. Spray 9×9-inch baking dish with oil or nonstick cooking spray.
- Melt the butter in a skillet over medium heat. Add the onion and celery and sauté until soft, about 8-10 minutes. Season with sage, thyme, and salt to taste and cook 30 seconds more, stirring constantly.
- While the vegetables cook, cut or crumble the cornbread into 1 inch pieces and transfer to a large bowl. You should have about 4 cups total. Add the cooked vegetables to the bowl.
- In a separate bowl, whisk together the chicken stock, eggs, salt, and black pepper.
- Pour the chicken stock mixture over the cornbread and vegetables and gently mix until just combined. Transfer to the prepared baking dish and use the back of a spoon to spread to edges.
- Bake for 30-35 minutes. The top should be lightly golden brown and slightly darker around the edges. Allow to cool 10 minutes before serving.
