Perfect Pan Size For Dressing

The size of the pan you need for making dressing depends on the volume of batter the recipe yields and how many servings you want. For example, a 5x7-inch baking dish is perfect for a small batch of cornbread dressing for one or two people, while a 9x13-inch pan can be used if you're doubling the recipe to serve four to six people. If you're making cornbread dressing in a cast-iron skillet, a 9 to 10-inch pan is recommended.

Cornbread dressing for one or two

Ingredients

• 1 full recipe Mini Cornbread
• 3 tablespoons salted butter, divided, plus more for greasing the baking dish
• 1/4 cup chopped onions
• 1/4 cup chopped carrots
• 1/4 cup chopped celery
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon dried sage
• 1/4 teaspoon Italian seasoning
• 1 slice white or wheat sandwich bread, cut into cubes (It's best to use stale or toasted bread)
• 3/4 cup low-sodium chicken broth
• 1/4 cup heavy cream

Optional Ingredients

• Nuts: Pecans or walnuts provide a delightful crunch. Toast them lightly for an enhanced flavor.
• Fruits: Incorporating chopped apples or dried cranberries adds sweetness and complexity to the savory dressing.
• Herbs: Incorporate fresh herbs such as parsley or thyme for a more robust herbal flavor that enhances the classic dressing taste.

Method

• Heat the oven to 350°F (177°C).
• Heat 2 tablespoons of butter in a medium-sized skillet over medium heat. Add the chopped onions, carrots, and celery and cook until the vegetables have softened, stirring occasionally for about 3 minutes.
• Add the garlic, salt, sage, and Italian seasoning to the onion mixture and cook, stirring frequently for 30 seconds. Remove pan from the heat and set aside.
• In a large bowl, combine crumbled cornbread and bread. Set aside.
• In a small bowl, whisk together the egg, chicken broth, and cream. Stir in the onion mixture.
• Pour the liquid ingredients into the bowl with the cornbread and stir. The mixture should be very moist.
• Transfer to a buttered 5×7-inch baking dish. Cut 1 tablespoon of butter into small pieces and scatter the butter over the top of the dressing.
• Bake for 30 minutes or until the top is lightly golden.

Tips

• Prepare the cornbread a day or two in advance to let it dry naturally, or use the oven to speed up the process. For convenience, you can freeze cornbread for up to 3 months.
• Assemble this dressing ahead of time and refrigerate. Be sure to remove it from the refrigerator 30 minutes before cooking to bring it to room temperature. This helps the dressing cook faster and more evenly in the oven.
• Need to feed a larger crowd? Simply double the ingredients! You can use either two 5×7-inch baking dishes or one larger 8×8-inch square dish or a 9-inch round dish to suit your needs.

How to make cornbread dressing

Ingredients:

• Cornbread
• Butter
• Onion
• Celery
• Eggs
• Stock (chicken or vegetable)
• Seasonings (dried sage, salt, black pepper, basil, thyme, rosemary)
• Bread (optional)

Steps:

• Prepare cornbread: You can make cornbread from scratch, use a boxed mix, or buy pre-made cornbread. If making from scratch, you will need cornmeal, flour, buttermilk, oil or butter, eggs, and milk. Combine the ingredients, pour into a greased 9-inch cast iron pan or baking pan, and bake at 400 degrees for 20-25 minutes.
• Dry the bread: If using bread, cut it into cubes and spread them onto large baking sheets. Leave them out to dry for 1-2 days or dry them in the oven at 250 degrees F for 30-45 minutes, tossing occasionally.
• Sauté vegetables: Melt butter in a large skillet over medium heat. Add diced onion and celery, and sauté until soft. You can also add other vegetables like bell peppers or herbs like basil, thyme, and rosemary.
• Combine ingredients: In a large bowl, combine crumbled cornbread and dried bread cubes (if using). Add the sautéed vegetables, eggs, stock, and seasonings, and mix until well combined. The mixture should be very moist.
• Transfer to a baking dish: Transfer the dressing to a greased 9x13-inch baking dish. Cut butter into small slivers and scatter on top of the dressing.
• Bake: Bake at 350 degrees for 20-30 minutes, or until the top is golden brown.
• Serve and store: Cornbread dressing can be served as a side dish, especially for Thanksgiving. It can be stored in an airtight container in the refrigerator for 3-5 days and reheated in the oven or microwave.

Tips:

• The cornbread should be made a day or two in advance to dry out a bit.
• You can add other ingredients like sausage, dried fruit, or nuts to customize the recipe.
• For a vegan version, use canola oil instead of butter and substitute vegetable broth for chicken broth.

Preparing cornbread in advance

Baking and Storing Cornbread

Firstly, decide how far in advance you want to prepare your cornbread. It is recommended to bake your cornbread 1-3 days before you plan to use it in a stuffing or dressing recipe. This will give it time to cool and dry out, which is ideal for achieving the perfect texture in your final dish.

Once your cornbread is baked, let it cool completely. You can then wrap it in foil or plastic and store it at room temperature for up to two days. If you need to store it for longer, you can cut the cornbread into 1-inch cubes and leave them out on a sheet pan at room temperature. This will help the cornbread stale, which is perfect for stuffing or dressing!

Freezing Cornbread

If you want to prepare your cornbread even further in advance, you can freeze it. Cut the cornbread into your desired shape or size, then place it in a zip-top freezer bag or freezer-safe container. It will last in the freezer for up to three months.

Reheating Cornbread

When you're ready to use your cornbread, simply preheat your oven to 350 degrees F and place the cornbread pieces on a baking sheet. Cover with aluminium foil and bake for about 10 minutes. If your cornbread seems dry, you can top it with butter to restore moisture.

Timing and Planning

When preparing cornbread in advance, it's important to consider the time needed for baking, cooling, and, if necessary, freezing or thawing. Plan your preparation accordingly to ensure your cornbread is ready when you need it.

Additionally, if you're using your cornbread for a recipe, don't forget to factor in the time needed to prepare and cook the final dish. For example, if you're making cornbread stuffing, you'll need additional time to prepare the other ingredients and bake the stuffing.

By following these tips, you can ensure that your cornbread is prepared perfectly in advance, saving you time and effort when it comes to assembling and cooking your final dish.

Spicing the cornbread dressing

• Sage: This is a classic spice used in cornbread dressing, adding a savoury and slightly earthy flavour. You can use dried or fresh sage, adjusting the amount to your taste preferences.
• Salt and Pepper: Don't underestimate the power of salt and pepper to enhance the flavours in your dressing. Add these to taste, and consider using seasoned salt or pepper for an extra kick.
• Italian Seasoning: A blend of Italian herbs like basil, oregano, thyme, and rosemary can add a delightful Mediterranean twist to your dressing.
• Poultry Seasoning: If you're looking for a more herby and savoury note, poultry seasoning is a great option. It often contains a blend of sage, thyme, rosemary, marjoram, and other spices.
• Red and Green Bell Peppers: Adding some chopped bell peppers can contribute a subtle sweetness and a pop of colour to your dressing.
• Parsley: Fresh parsley adds a burst of colour and a fresh herbal flavour to your dressing. Sprinkle it on top just before serving.
• Nuts: Toasting some pecans or walnuts and adding them to your dressing provides a delightful crunch and nutty flavour.
• Fruits: Incorporating chopped apples or dried cranberries can add a sweet and tangy contrast to the savoury dressing.

When spicing your cornbread dressing, it's essential to taste as you go and adjust the amounts to your preference. Remember, you can always add more, but it's challenging to remove spices if you've added too much. So, start with smaller amounts and gradually increase until you achieve the desired flavour profile.

Baking the cornbread dressing

Ingredients

You will need the following ingredients to make the cornbread dressing:

• Cornbread
• Vegetables (onions, celery, green peppers)
• Butter
• Eggs
• Stock (chicken stock or broth)
• Seasonings (dried sage, salt, black pepper, poultry seasoning)

Method

• Preheat your oven to 350°F (175°C).
• Crumble the cornbread into small pieces and place them in a large mixing bowl.
• Heat butter in a pan over medium heat and sauté the vegetables until soft.
• Add the sautéed vegetables to the crumbled cornbread.
• Stir in the remaining ingredients (eggs, stock, and seasonings) and mix until well combined.
• Transfer the dressing to a greased 9x13-inch baking dish.
• Bake the dressing in the preheated oven for 30-45 minutes, or until it is lightly browned and set.

Tips and Variations

• Make-ahead: You can prepare the cornbread and chicken stock/broth a day in advance to save time and develop more flavour.
• Moisture: Ensure the dressing is moist by adding enough stock/broth. If it starts to look dry while baking, add more liquid.
• Seasoning: Be generous with the herbs and seasonings, especially sage and poultry seasoning. However, be cautious with salt as the stock and soups already contain a significant amount.
• Baking time: Avoid overbaking the dressing to maintain its moist and light texture. Remove it from the oven when the top is golden brown and the dressing is set but still moist.
• Customisations: Feel free to add your own twist with ingredients such as dried fruit, nuts, fresh fruit, additional herbs, or a protein like sausage or bacon.

Frequently asked questions