Step 1

Preheat the conventional or Instant Pot Omni Plus oven to bake at 350 degrees for 10 minutes (although you may not need all this time to melt the butter).

Step 2

Place the butter in an 8-inch baking pan or skillet and melt in the oven for approximately 5 minutes.

Step 3

While the butter is melting, combine the dry ingredients (cornmeal, flour, baking powder, sugar) with the heavy cream in a medium-sized mixing bowl.

Step 4

Pour the melted butter from the baking pan into the mixing bowl and mix all the ingredients.

Step 5

Pour the cornbread batter into the baking pan or skillet.

Step 6

Bake at 350 degrees F. In the conventional oven, bake for 20-25 minutes. Bake in the Instant Pot Omni Plus oven for 18-20 minutes.

Step 7

When baking has finished, allow the cornbread to cool for approx. 10 minutes.

Step 8

Cut the bread lengthwise and then across into 1-inch bread cubes and set aside.

Step 9

Grease an 8″ or similar-sized baking dish, transfer the set-aside cornbread cubes to the pre-greased dish, and then set aside the cornbread cubes.

Step 10

Remove the lid from the Instant Pot and turn on the sauté setting for 8 minutes.

Step 11

With the lid off, melt ¼ cup of butter.

Step 12

Add the chopped onion, celery, thyme, rosemary, and sage.

Step 13

Stir to coat the vegetables in the herbs and melted butter, and then sauté until they soften and slightly brown.

Step 14

Add the chicken stock, salt, and pepper to the inner pot’s simmer, and stir to combine.

Step 15

Remove the herb mixture from the heat and set aside.

Step 16

Allow the mixture to cool to the touch so it can be mixed with the egg. (You don’t want the egg to cook from the residual heat and scramble!)

Step 17

While the herbs are cooling off, beat the egg with the parsley in a medium-sized bowl.

Step 18

Pour the egg and parsley mixture over the cubed cornbread in the set-aside baking dish, and gently fold in the mixture evenly with the bread cubes.

Step 19

Then, pour the cooled chicken and herb mixture into the cornbread and egg mixture, evenly distributing with your pour.

Step 20

Cut the 1 tablespoon of butter into small pats and place them all around on top of the dressing.

Step 21

Cover the baking dish with foil and bake at 350 degrees F. 35 minutes in the conventional oven. In the Instant Pot Omni Plus oven for 30 minutes.

Step 22

Uncover and bake until golden, 10-15 more minutes (conventional oven) or 10 minutes (Omni Plus oven).

Step 23

Serve this old-fashioned Southern cornbread dressing recipe warm, and enjoy! Optional – serve with gravy on top.