corn bread dressing
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This treasured recipe comes from my grandmother and has been a staple at every holiday and family gathering. Made with crumbled cornbread, sautéed vegetables, and just the right touch of sage, it’s a simple, comforting side dish you’ll want to make year after year.
Ingredients
3 cups crumbled cornbread (use your favorite homemade or boxed mix)
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 freshly ground black pepper, to taste
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Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 7×11-inch baking dish. Place the crumbled cornbread in a large mixing bowl.
Sauté the onion and celery in butter over medium heat until soft and fragrant, about 5–7 minutes.
Combine the sautéed vegetables with the cornbread. Stir in the beaten eggs, chicken stock, sage, salt, and pepper until everything is evenly mixed.
Bake in the prepared dish for 30–35 minutes, or until the dressing is set and just beginning to brown around the edges.
Serve warm, and enjoy the comfort of a classic family favorite.
- Pro Tip
Let your cornbread dry out a bit before using—either by baking it a day ahead or toasting the crumbles in the oven. This helps the dressing absorb the liquid evenly and gives it that perfect custardy texture without getting mushy.
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