“I bake these probably more than a DOZEN times a year!”
Classic Cornbread Dressing
This beloved cornbread dressing—also known as “stuffing” in many parts of the country—is a warm, savory side dish that evokes the comfort of home. Made with crumbled cornbread, aromatic vegetables, and earthy sage, this simple recipe is perfect for holidays or cozy family meals.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Crumbled cornbread | 3 cups |
| Butter | 2 tablespoons |
| Onion, finely diced | 1 small |
| Celery, chopped | ½ cup |
| Large eggs, beaten | 2 |
| Chicken stock | 2 cups |
| Dried sage | 1 tablespoon (or to taste) |
| Salt | To taste |
| Ground black pepper | To taste |
Instructions:
- Preheat and Prepare Pan
Preheat your oven to 350°F (175°C). Lightly grease a 7×11-inch baking dish and set aside. - Start with Cornbread
Place the crumbled cornbread in a large mixing bowl. - Sauté the Vegetables
In a skillet over medium heat, melt the butter. Add the diced onion and celery, and cook until softened—about 5 to 7 minutes. - Combine Ingredients
Transfer the sautéed vegetables to the bowl with the cornbread. Add the chicken stock, beaten eggs, dried sage, salt, and pepper. Stir until everything is evenly mixed. - Bake the Dressing
Pour the mixture into the prepared baking dish. Spread it out evenly. - Cook to Perfection
Bake in the preheated oven for about 30 minutes, or until the edges begin to turn golden brown. - Serve and Savor
Serve warm, straight from the oven, and enjoy this timeless favorite!
