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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
  • 1 Large Skillet
  • 1 Baking Dish 7x11-inch or similar size
  • 1 Spatula or wooden spoon
  • 1 Cutting Board and Knife For preparing onion and celery

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! Allrecipes / Qi Ai

Notes

For enhanced flavor, consider roasting the diced onion and celery briefly before sautéing, which concentrates their sweetness. Using quality homemade chicken stock will elevate the richness significantly. To prevent a mushy texture, ensure your crumbled cornbread is slightly dry; day-old cornbread works best. Adjust chicken stock based on the cornbread's moisture content. A touch of fresh thyme or rosemary alongside the dried sage can add aromatic complexity. Don't overbake; the edges should be golden, but the center should remain moist. For a crispier top, a quick broil at the very end can work wonders. Garnish with fresh herbs before serving for a professional touch.