Small Batch Cornbread Dressing

Course Side Dish

Cuisine American

Keyword cornbread stuffing, small batch stuffing, southern dressing, thanksgiving side for two

Prep Time 15

Cook Time 30

Total Time 45

Servings 2 servings

Crumbled cornbread and bread cubes mixed with sautéed vegetables, sage, egg, broth, and cream, then baked in a small dish.

Ingredients

~2 cups crumbled Small Batch Cornbread (1 batch)
3 Tbsp salted butter divided 2 Tbsp skillet + 1 Tbsp topping, plus pan grease
¼ cup chopped onion
¼ cup chopped carrot
¼ cup chopped celery
1 minced garlic clove
¼ tsp salt
¼ tsp dried sage
¼ tsp Italian seasoning
1 slice stale white or wheat bread cubed
1 egg
¾ cup low-sodium chicken broth
¼ cup heavy cream

Directions

Heat the oven to 350°F.
Cook the onion, carrot, and celery in 2 Tbsp of the butter in a skillet for about 3 minutes. Add the garlic, salt, sage and Italian seasoning and cook for 30 seconds.
Mix the crumbled cornbread and the bread cubes in a bowl.
Beat the egg, broth, and cream together, then stir in the cooked vegetables.
Pour this over the bread and stir gently until everything is moist with no dry spots.
Spread the dressing in a buttered 5×7-inch baking dish and dot the top with the remaining 1 Tbsp butter.
Bake for about 30 minutes, until the top is lightly golden and the center is firm.

Notes

If it looks dry, stir in a little more broth. Make a full batch of Small Batch Cornbread first.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; ¼ cup chopped carrot counted as carrots, ¼ tsp dried sage counted as ground sage, ¼ tsp Italian seasoning counted as dried oregano, stale white or wheat bread (the first choice counted). Brands and portions vary, so use it only as an approximation.