My grandmother always made this cornbread dressing for holiday dinners and for family gatherings at other times of the year.
Use your favorite cornbread mix to make a batch of cornbread, and then crumble it for use in this family-favorite recipe. I hope you enjoy it as much as I have.
Ready to make the best cornbread dressing of your life? You’re in luck! This old-fashioned dressing recipe will quickly become a family favorite.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 8
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 more to taste
- salt and ground black pepper to taste
Directions
- Gather all ingredients.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 7×11-inch baking dish. Place crumbled cornbread in a large bowl.
- Melt butter in a large skillet over medium heat. Add onion and celery and sauté until soft, 5 to 7 minutes.
- Add sautéed onion and celery to the crumbled cornbread. Stir in chicken stock, eggs, sage, salt, and pepper until well combined. Pour dressing into the prepared baking dish.
- Bake in the preheated oven until dressing just starts to turn golden brown around the edges, about 30 minutes.
- Serve and enjoy!
Editor’s Note:
The original recipe called for 2 tablespoons of sage and a 9×11-inch baking dish. Some reviewers commented that it was too much sage and the baking dish was too large, so we have modified the amount of sage and the baking dish size in the recipe above.