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Grandma's Cornbread Dressing

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!
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 2006.8 kcal

Equipment

  • 1 Large Mixing Bowl For combining all dressing ingredients.
  • 1 Large Skillet For sautéing vegetables.
  • 1 7x11-inch Baking Dish Or similar sized oven-safe dish for baking.
  • 1 Wooden Spoon or Spatula For mixing and stirring.
  • 1 Measuring Cups and Spoons For accurate ingredient measurement.

Ingredients
  

Main

  • 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
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish. Place crumbled cornbread in a large bowl. Dotdash Meredith Food Studios
  • Melt butter in a large skillet over medium heat. Add onion and celery and sauté until soft, 5 to 7 minutes. Dotdash Meredith Food Studios
  • 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. Dotdash Meredith Food Studios
  • Bake in the preheated oven until dressing just starts to turn golden brown around the edges, about 30 minutes. Dotdash Meredith Food Studios
  • Serve and enjoy! My Hot Southern Mess

Notes

For superior flavor and texture, consider using a homemade cornbread that is slightly stale or dried; this prevents a mushy result and allows better absorption of the liquids. Don't rush sautéing the onion and celery; allowing them to properly soften and slightly caramelize will build a deeper, more robust flavor base. Be mindful of the chicken stock quantity, as the dryness of your cornbread can vary; aim for a moist, but not soggy, consistency. To prevent dryness, avoid over-baking and consider covering the dish with foil for the last 10 minutes. Enhance the profile by adding fresh herbs like thyme and parsley, or a touch of cayenne for a subtle warmth.