Classic Southern Cornbread Dressing: Grandmother’s Best Recipe
This golden, herb-scented Classic Southern Cornbread Dressing carries the soul of holiday traditions in every fluffy, savory bite, making it a perfect side for any turkey dinner.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
- 3 cups crumbled cornbread
- 2 tablespoons butter
- 1 small onion, diced
- ½ cup chopped celery
- 2 large eggs, beaten
- 2 cups chicken stock
- 1 tablespoon dried sage, or to taste
- Salt and ground black pepper, to taste
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or cooking spray.
- Melt the butter in a large skillet over medium heat. Add the diced onion and celery, then sauté until translucent and tender, about 5-7 minutes.
- Place the crumbled cornbread in a large mixing bowl. Add the sautéed vegetables (with any butter from the pan) and gently fold together.
- Sprinkle the dried sage over the mixture and season generously with salt and black pepper.
- Pour in the beaten eggs and chicken stock, then stir everything together until just combined.
- Transfer the mixture to your prepared baking dish, spreading it evenly but leaving the top somewhat textured for crispy bits.
- Bake uncovered for 30-35 minutes, or until the top is golden brown and the center is set.
- Let the dressing rest for about 10 minutes before serving.
Notes
- For traditional dressing, use day-old cornbread that’s slightly crumbly.
- Dice your onions and celery uniformly small for even distribution.
- The dressing should hold together when pressed but not be soggy.
- Leave the top slightly rough for crispy peaks and edges.
- Allow the dressing to rest for 10 minutes before serving.
Find it online: https://www.sweethomecook.com/old-fashion-cornbread-dressing/