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Scalloped Corn Dressing

Try this two-for-one dish by combining dressing with scalloped corn. Be sure to use staled bread it absorbs liquid better than fresh. This recipe makes 12 servings, so it's perfect as a holiday side for the whole family to enjoy. This recipe is easily divided in half.
Print Recipe
Total Time 1 hour 30 minutes
Course Side Dish
Cuisine American
Servings 12 Servings

Ingredients
  

Melt:

  • 1 stick unsalted butter (8 Tbls.)
  • 2 cups diced onions
  • 2 cups sliced celery
  • 1 cup frozen corn kernels

Whisk:

  • 2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 2 eggs

Combine:

  • 4 cups cubed cornbread (staled)
  • 4 cups cubed French bread (staled)
  • 2 cups crushed butter crackers (such as Ritz, divided)
  • 1/2 cup chopped fresh parsley
  • 3 Tbsp. chopped fresh sage OR 2 teaspoons poultry seasoning
  • 1 tsp. kosher salt
  • 1 tsp. black pepper
  • 2 Tbls. unsalted butter (melted)

Instructions
 

  • Preheat oven to 375°. Coat a 3-qt. baking dish with nonstick spray.
  • Melt 1 stick butter in a sauté pan over medium heat. Add onion and celery and sweat until softened, 10 minutes. Add corn and cook to heat through, 2–3 minutes.
  • Whisk together broth, milk, and eggs.
  • Combine cornbread cubes, French bread cubes, 1 cup crackers, parsley, and sage in a large bowl.
  • Stir in butter-onion mixture, broth mixture, salt, and pepper to the bread mixture. Transfer dressing to prepared dish and bake 30 minutes.
  • Combine remaining cup of crackers with 2 Tbsp. melted butter and sprinkle over dressing. Bake dressing until browned, 30 minutes more. Let dressing rest 20 minutes before serving.

Video

Notes

TEST KITCHEN TIP
To stale bread for dressing, bake the cubes at 200° for 1 hour. Turn the oven off and allow the bread to sit inside for another hour.
Keyword Corn, Corn Recipe, Dressing, Side, Side Dish, Thanksgiving