Wild Rice and Cornbread Dressing Recipe

Name: Wild Rice and Cornbread Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups chicken stock; 2 cups water; 1 cup wild rice; 1 tablespoon olive oil; 1 cup finely chopped yellow onion; 1/2 cup finely chopped celery; 1 teaspoon salt; 1/2 teaspoon Essence, recipe follows; 1/4 teaspoon freshly ground black pepper; 2 tablespoons finely chopped fresh parsley leaves; 1 teaspoon finely chopped fresh thyme leaves; Basic Cornbread, recipe follows, or 4 cups crumbled leftover cornbread; 3/4 cup chopped toasted pecans; 1/4 cup unsalted butter, melted; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme; 2 eggs; 1 1/2 cups buttermilk; 4 tablespoons melted unsalted butter, or bacon fat, plus 1/2 tablespoon, softened; 1 1/2 cups yellow cornmeal; 1/2 cup all-purpose flour; 2 teaspoons baking powder; 1 1/2 teaspoons sugar; 1 teaspoons salt

Servings: persons

2 1/2 cups chicken stock
2 cups water
1 cup wild rice
1 tablespoon olive oil
1 cup finely chopped yellow onion
1/2 cup finely chopped celery
1 teaspoon salt
1/2 teaspoon Essence, recipe follows
1/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh parsley leaves
1 teaspoon finely chopped fresh thyme leaves
Basic Cornbread, recipe follows, or 4 cups crumbled leftover cornbread
3/4 cup chopped toasted pecans
1/4 cup unsalted butter, melted
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 eggs
1 1/2 cups buttermilk
4 tablespoons melted unsalted butter, or bacon fat, plus 1/2 tablespoon, softened
1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons sugar
1 teaspoons salt
1/2 teaspoon baking soda

1
["Preheat oven to 375 degrees F.", "Lightly grease a 9-inch square baking dish and set aside.", "To cook rice, combine 2 cups chicken stock, water, and rice in a medium saucepan.", "Bring to a simmer, cover and cook until tender, about 1 hour.", "Drain rice and transfer to a large bowl.", "Heat olive oil in a medium skillet.", "Add onion and celery and season with salt, Essence, and black pepper.", "Cook until softened, about 5 minutes.", "Add parsley and thyme and cook another minute.", "Remove from the heat and add to bowl with rice.", "Add 4 cups of crumbled Basic Cornbread and pecans to the rice mixture and stir to combine.", "Transfer rice mixture to baking dish.", "Drizzle remaining 1/2 cup chicken stock and butter over mixture.", "Bake until cornbread is golden and crispy, about 20 minutes.", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"

1702

kcal

Calories

124

Fat

Carbs

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 31 ingredients. The key ingredients include: 2 1/2 cups chicken stock, 2 cups water, 1 cup wild rice, 1 tablespoon olive oil, and more.

Yes, Wild Rice and Cornbread Dressing falls under the General 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!

Wild Rice and Cornbread Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions