Corn Bread and Collard Dressing Recipe

Name: Corn Bread and Collard Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slices bacon, chopped; 1 small bunch collard greens, ribs removed, sliced into very thin ribbons; 1 large onion, finely chopped; 1 large carrot, finely chopped; 2 stalks celery, finely chopped; 3 cloves garlic, chopped; 1 tablespoon chopped fresh thyme; 1/4 teaspoon crushed red-pepper flakes; Kosher salt and freshly ground black pepper; 8 cups cubed day-old yellow cornbread (see page 23); 4 cups chicken broth; 2 eggs, beaten; 1/4 cup chopped fresh parsley

Servings: persons

6 slices bacon, chopped
1 small bunch collard greens, ribs removed, sliced into very thin ribbons
1 large onion, finely chopped
1 large carrot, finely chopped
2 stalks celery, finely chopped
3 cloves garlic, chopped
1 tablespoon chopped fresh thyme
1/4 teaspoon crushed red-pepper flakes
Kosher salt and freshly ground black pepper
8 cups cubed day-old yellow cornbread (see page 23)
4 cups chicken broth
2 eggs, beaten
1/4 cup chopped fresh parsley

1
Preheat the oven to 375 degrees F, and butter a 4-quart casserole.
2
Cook the bacon in a large, heavy skillet set over medium heat until the bacon is crisp and the fat has rendered.
3
Remove the bacon with a slotted spoon, and discard all but 2 tablespoons of the bacon fat.
4
Saute the vegetables, garlic, and thyme in the hot bacon fat until tender, about 8 minutes.
5
Season with the red-pepper flakes, salt, and pepper, and set aside to cool slightly.
6
While the vegetables are cooking, spread the corn-bread cubes on a baking sheet and toast in the hot oven for 5 to 6 minutes, until they brown slightly on the edges.
7
Put the cubed corn bread in a very large mixing bowl.
8
Pour the broth and beaten eggs over the corn bread.
9
Add the vegetable mixture, bacon, and parsley, and toss all together.
10
Spoon the dressing into the prepared casserole dish, and cover with foil.
11
Bake for 30 minutes; then uncover and continue baking for 15 minutes more, to give it a nice crust.

1165

kcal

Calories

Fat

101

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 slices bacon, chopped, 1 small bunch collard greens, ribs removed, sliced into very thin ribbons, 1 large onion, finely chopped, 1 large carrot, finely chopped, and more.

Yes, Corn Bread and Collard Dressing falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Corn Bread and Collard Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions