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Classic Cornbread Dressing
Caroline

Classic Cornbread Dressing

A Southern holiday staple, this cornbread dressing combines savory crumbled cornbread with tender vegetables, aromatic sage, and rich chicken stock for a comforting side dish that pairs perfectly with roasted meats.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American, Southern
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 16 oz package dry cornbread mix
  • 2 tbsp butter
  • 1/2 cup chopped celery
  • 1 small onion, chopped
  • 2 eggs, beaten
  • 2 cups chicken stock
  • 2 tbsp dried sage
  • salt and pepper, to taste
  • optional: sausage, bacon, chopped apples, cranberries, fresh herbs

Equipment

  • 9x13-inch baking dish
  • skillet
  • mixing bowls
  • measuring cups and spoons
  • Knife and chopping board
  • oven

Method
 

  1. Follow the package directions to bake the cornbread. Allow it to cool completely, then crumble into bite-sized pieces.
  2. Preheat oven to 350°F (175°C). Grease the baking dish. Melt butter in a skillet over medium heat, sauté celery and onion until tender.
  3. In a large bowl, mix crumbled cornbread, sautéed vegetables, eggs, chicken stock, sage, salt, and pepper until evenly combined.
  4. Transfer mixture to the prepared baking dish, spread evenly, and bake for 30 minutes until lightly browned and set on top.

Notes

For a crispier top, bake uncovered for the last 10 minutes.
Adjust chicken stock for a moister or drier texture depending on preference.
Experiment with mix-ins to create your signature cornbread dressing.