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Southern Cornbread Dressing Classic Holiday Side Dish
Emily

Cornbread Dressing

A Southern holiday favorite, this cornbread dressing combines tender cornbread, sautéed onion and celery, savory chicken stock, and aromatic sage — baked golden and delicious, perfect for Thanksgiving or Sunday supper.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American, Southern
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups crumbled cornbread
  • 2 tablespoons butter
  • 1 small onion, diced
  • 1/2 cup chopped celery
  • 2 large eggs, beaten
  • 2 cups chicken stock
  • 1 tablespoon dried sage (adjust to taste)
  • salt and ground black pepper, to taste

Equipment

  • Large mixing bowl
  • skillet
  • Spoon or spatula
  • 7×11-inch baking dish
  • Oven

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 7×11-inch baking dish.
  2. Place the crumbled cornbread into a large bowl.
  3. In a skillet over medium heat, melt the butter. Add the diced onion and chopped celery; sauté until softened, approximately 5 to 7 minutes.
  4. Transfer the sautéed vegetables to the bowl with the cornbread.
  5. Incorporate the beaten eggs, chicken stock, dried sage, salt, and pepper into the cornbread mixture. Stir until all components are well combined.
  6. Pour the mixture into the prepared baking dish, spreading it evenly.
  7. Bake in the preheated oven for about 30 minutes, or until the edges begin to turn golden brown.
  8. Once done, remove from the oven and allow it to cool slightly before serving.

Notes

For a richer flavor, use homemade chicken stock. You can also add chopped boiled eggs, cooked sausage, or fresh herbs like thyme and parsley. If you prefer a moister dressing, add a splash more stock before baking.