Southern Cornbread Dressing

Step 1

Set the oven to 350°F and wait for it to finish preheating, about 10 minutes—you'll hear a beep or see the indicator light turn off.

Step 2

Cut the cornbread into 1/2-inch cubes by slicing it into strips, then cutting the strips crosswise into cubes. Spread them on a clean kitchen towel to air-dry slightly while you prepare the vegetables.

Step 3

Peel the onion, place it root-end down on a cutting board, and slice it lengthwise from top to bottom into 1/4-inch-wide slices, then turn the slices 90 degrees and cut crosswise into 1/4-inch dice.

Step 4

Place each celery stalk on the cutting board and slice it crosswise into 1/4-inch-thick pieces, about the width of a pencil eraser.

Step 5

Place a 9-by-13-inch baking dish on the stove over medium-high heat, add 4 tablespoons of butter, and let it melt and foam, about 90 seconds.

Step 6

Add the diced onion and celery to the hot butter and stir with a wooden spoon once every 20 seconds for 4 minutes, until the vegetables are soft and smell fragrant—they should look translucent and be releasing their aroma.

Step 7

Pour in 2 cups of vegetable broth and stir once to combine.

Step 8

Add the cornbread cubes and the fresh herbs (or dried sage and thyme) to the broth, then stir gently with a rubber spatula for 30 seconds until the bread is evenly moistened—do not crush the cubes.

Step 9

Spread the mixture evenly in the baking dish so the top looks level, then slide the dish into the preheated 350°F oven.

Step 10

Bake for 30 minutes, until the top is golden brown and feels slightly firm when you press it gently with your fingertip—the edges will look darker and crispy.

Step 11

Remove the baking dish from the oven using oven mitts and let it rest on the countertop for 5 minutes before serving.