Go Back

Cornbread Dressing


  • 4 cups cornbread crumbled
  • 2 jalapenos stemmed and seeded and minced
  • 6 tbsp butter unsalted
  • 2 cups yellow onion diced
  • 1 cup celery diced
  • 2 garlic cloves minced
  • 1 tsp thyme leaves dried
  • salt and pepper to taste
  • 3 eggs lightly beaten
  • 1 to 1 1/4 cups chicken stock


  • Put the crumbled cornbread into a large bowl. 
  • Preheat the oven to 325. Butter and 10” cast iron skillet or an 8x8 inch pan and set aside. 
  • In a large skillet, heat the butter over medium heat. Add the jalapenos, onions, celery and garlic and sauté, stirring constantly until the vegetables have softened. 
  • Season with salt and pepper and thyme.  
  • Spoon this mixture over the cornbread and toss lightly with a large spoon. 
  • Add the eggs and toss to blend. 
  • Add half the chicken stock and stir until the mixture is moist, but short of soupy. 
  • Add the remainder as needed to maintain this consistency. Spoon the dressing into the prepared pan. Bake the dressing for 30-40 minutes or until it sets and the top is lightly brown.