Description
This classic Cornbread Dressing is a comforting Southern staple, perfect for holiday tables or hearty family meals. Moist and flavorful with sautéed onions, celery, herbs, and rich chicken stock, it’s the ideal savory side dish to pair with turkey, chicken, or ham.
Ingredients
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1 (16 oz) package dry cornbread mix
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2 tablespoons unsalted butter
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½ cup chopped celery
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1 small onion, finely chopped
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2 large eggs, beaten
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2 cups chicken stock (low sodium preferred)
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2 tablespoons dried sage
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Salt and black pepper to taste
Instructions
1. Prepare the Cornbread
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Follow package instructions to bake the cornbread.
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Let it cool completely, then crumble into a large mixing bowl.
2. Preheat the Oven
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Set your oven to 350°F (175°C).
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Grease a 9×13-inch baking dish with non-stick spray or butter.
3. Sauté the Vegetables
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In a medium skillet over medium heat, melt the butter.
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Add celery and onion; cook until tender and translucent (about 5–7 minutes).
4. Mix the Dressing
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Combine the sautéed vegetables with the crumbled cornbread in a large bowl.
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Add beaten eggs, chicken stock, sage, salt, and pepper.
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Stir gently until everything is well mixed but not soggy.
5. Bake
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Transfer the mixture to the greased baking dish.
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Bake for 30 minutes, or until the top is golden and slightly crisp.
6. Serve
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Let rest for 5 minutes before serving. Best enjoyed warm.
Notes
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Adjust seasoning based on your broth’s salt level.
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For a crispier top, uncover during the last 10 minutes of baking.
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This recipe works well as a stuffing base—just add cooked protein or veggies.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American