Name: Grandma’s Cornbread Dressing
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 2 cups cornmeal; 1 cup all-purpose flour; 1 tablespoon baking powder; ½ teaspoon baking soda; 1 teaspoon salt; 2 cups buttermilk; 2 large eggs; ½ cup melted butter; 1 pan prepared cornbread, crumbled; 1 cup chopped onion; 1 cup chopped celery; 3 cups chicken broth (or vegetable broth); 2 teaspoons ground sage; 1 teaspoon poultry seasoning; Salt and pepper to taste; 2 tablespoons butter (for sautéing)

Description

A classic Southern favorite, Grandma’s Cornbread Dressing is rich, savory, and comforting. Perfect for Thanksgiving or any family gathering, this homemade recipe delivers authentic flavor with every bite.

Ingredients

For the Cornbread:

2 cups cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2 large eggs
½ cup melted butter

For the Dressing:

1 pan prepared cornbread, crumbled
1 cup chopped onion
1 cup chopped celery
3 cups chicken broth (or vegetable broth)
2 teaspoons ground sage
1 teaspoon poultry seasoning
Salt and pepper to taste
2 tablespoons butter (for sautéing)

Optional Add-ins: Cooked sausage, boiled eggs, or shredded chicken.

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Instructions

Bake the Cornbread:
Preheat oven to 400°F (200°C). Combine cornmeal, flour, baking powder, baking soda, and salt in a bowl. In another bowl, whisk buttermilk, eggs, and melted butter. Mix wet and dry ingredients until just combined. Pour into a greased cast-iron skillet or baking pan and bake for 20–25 minutes or until golden brown. Cool completely.
Crumble the Cornbread:
Once cooled, crumble the cornbread into a large mixing bowl. If made a day ahead, slightly stale cornbread works best—it absorbs the broth perfectly.
Sauté Vegetables:
In a skillet, melt butter and sauté onions and celery over medium heat until tender and fragrant (about 5–7 minutes).
Mix the Dressing:
Add the sautéed vegetables, sage, poultry seasoning, salt, and pepper to the crumbled cornbread. Gradually pour in warm chicken broth while stirring gently until the mixture is moist but not runny.
Bake:
Pour mixture into a greased 9×13-inch baking dish. Bake uncovered at 350°F (175°C) for 35–40 minutes, or until golden brown and set.
Serve:
Let it rest for 10 minutes before serving. Enjoy warm alongside your favorite main dish!

Notes

Make Ahead: Prepare the cornbread and sautéed vegetables a day early to save time.
Moisture Control: Add broth slowly; too much can make the dressing mushy.
Flavor Boost: Add a spoonful of butter or turkey drippings before baking for extra richness.
Vegetarian Option: Use vegetable broth instead of chicken broth.
Texture Tip: For a crispy top, bake uncovered; for a softer texture, cover with foil for part of the baking time.

Prep Time: 20 minutes
Cook Time: 40 minutes