Name: Grandma’s Cornbread Dressing Recipe
Ingredients: 3 cups crumbled cornbread: The heart and soul of this dressing, cornbread provides the foundational flavor and texture. It’s crucial to use a good quality cornbread. You have options here: Homemade Cornbread: For the most authentic and flavorful result, consider baking your own cornbread from scratch. This allows you to control the sweetness and texture. A slightly coarser grind cornmeal will lend a more robust texture to the dressing, while a finer grind will result in a softer, more delicate dressing. If making your own, ensure it’s cooled completely and slightly dried out before crumbling. Day-old cornbread works wonderfully for this recipe as it crumbles more easily and absorbs flavors better.; Cornbread Mix: High-quality cornbread mixes are a convenient and perfectly acceptable alternative, especially for busy cooks. Follow the package instructions for baking, and again, allow it to cool completely before crumbling. Opt for a mix that isn’t overly sweet, as the savory elements of the dressing should take center stage.; Store-bought Cornbread: While convenient, store-bought cornbread can vary significantly in quality and texture. Choose a loaf that is moist but not too dense, and avoid overly sweet varieties. If using store-bought, you may need to slightly dry it out in a low oven (around 200°F or 95°C) for about 15-20 minutes to achieve the ideal crumbled texture for dressing.; 2 tablespoons butter: Butter is the magic ingredient that elevates the sautéed vegetables, adding richness and depth of flavor. It also contributes to the overall moistness of the dressing. Unsalted Butter: Using unsalted butter allows you to control the total salt content of the dish, ensuring it doesn’t become overly salty, especially when combined with chicken stock which can also contain sodium.; Salted Butter (with caution): If you only have salted butter on hand, you can use it, but be sure to taste your dressing before adding any additional salt later in the recipe. You may need to reduce or eliminate the added salt entirely.; 1 small onion, diced: Onion provides a foundational savory flavor to the dressing. When sautéed in butter, it becomes sweet and mellow, adding a subtle depth that complements the cornbread and herbs. Yellow Onion: Yellow onions are the most common and versatile type for cooking, offering a balanced flavor that isn’t too pungent or too sweet. They are ideal for sautéing and form a great base for savory dishes like dressing.; White Onion: White onions have a sharper, more pungent flavor than yellow onions. If you prefer a bolder onion flavor in your dressing, white onions can be used. Just be mindful that their sharper taste will be more prominent in the final dish.; Sweet Onion (like Vidalia): Sweet onions are milder and sweeter than yellow onions. While they can be used, they might make the dressing slightly sweeter overall. If using sweet onions, you may want to reduce the amount of sugar in your cornbread recipe if you are making it from scratch, to maintain a savory balance.; ½ cup chopped celery: Celery is another aromatic vegetable that, when sautéed with onion, creates a classic savory base. It adds a subtle vegetal sweetness and a pleasant textural contrast to the soft cornbread. Celery Stalks: Use fresh celery stalks for the best flavor and texture. Wash and trim the base and leafy tops. Finely dice the stalks for even cooking and distribution throughout the dressing.; Celery Ribs (inner stalks): The inner ribs of celery are often more tender and have a milder flavor. They are perfectly suitable for this recipe and can be a good option if you prefer a less pronounced celery taste.; 2 large eggs, beaten: Eggs are crucial for binding the dressing together and adding richness and moisture. They create a custard-like texture that prevents the dressing from being dry and crumbly. Large Eggs: Using large eggs, as specified in the recipe, ensures the correct ratio of liquid to dry ingredients.; Beaten Eggs: Beating the eggs before adding them to the mixture ensures they are evenly distributed throughout the dressing, resulting in a consistent texture.; 2 cups chicken stock: Chicken stock provides the essential moisture for the dressing and infuses it with rich, savory chicken flavor. The type of stock you use significantly impacts the final taste. Homemade Chicken Stock: Homemade chicken stock is undoubtedly the best option for flavor. It’s richer, more complex, and generally lower in sodium compared to store-bought versions. If you have the time, making your own stock will elevate the dressing to a new level.; Store-bought Chicken Stock (Low Sodium): If using store-bought stock, opt for low-sodium or no-salt-added varieties. This allows you to control the salt content and season the dressing to your liking. Regular chicken stock can sometimes be quite salty, which can make the final dish overly salty.; Chicken Broth: While broth can be used, it generally has a lighter flavor than stock. If using broth, you might want to enhance the savory flavor with additional seasonings or by using a richer broth concentrate.; 1 tablespoon dried sage, or more to taste: Sage is the signature herb in cornbread dressing, lending its earthy, slightly peppery, and distinctly savory flavor. It’s the aroma of sage that truly evokes the essence of holiday dressing. Dried Sage: Dried sage is readily available and works perfectly in this recipe. Make sure your dried sage is relatively fresh for the best flavor. Old, stale herbs lose their potency.; Fresh Sage (adjustment needed): If you prefer to use fresh sage, you’ll need to use more as fresh herbs are less concentrated than dried. A general rule of thumb is to use three times the amount of fresh herbs compared to dried. So, for 1 tablespoon of dried sage, you would use about 3 tablespoons of chopped fresh sage. Add the fresh sage towards the end of sautéing the onions and celery to release its aroma without burning it.; Salt and ground black pepper to taste: Salt and pepper are fundamental seasonings that enhance all the other flavors in the dressing. Seasoning to taste is crucial for achieving the perfect balance. Kosher Salt or Sea Salt: These salts have a cleaner flavor compared to iodized table salt. Kosher salt is preferred by many chefs for its ease of use and consistent salinity.; Freshly Ground Black Pepper: Freshly ground black pepper has a more vibrant and aromatic flavor than pre-ground pepper. It’s worth the extra step of grinding it fresh for optimal flavor.; Taste and Adjust: Always taste the dressing mixture before baking and adjust the salt, pepper, and sage to your personal preference. Remember that the flavors will meld and deepen as the dressing bakes.

Ingredients

3 cups crumbled cornbread: The heart and soul of this dressing, cornbread provides the foundational flavor and texture. It’s crucial to use a good quality cornbread. You have options here:
- Homemade Cornbread: For the most authentic and flavorful result, consider baking your own cornbread from scratch. This allows you to control the sweetness and texture. A slightly coarser grind cornmeal will lend a more robust texture to the dressing, while a finer grind will result in a softer, more delicate dressing. If making your own, ensure it’s cooled completely and slightly dried out before crumbling. Day-old cornbread works wonderfully for this recipe as it crumbles more easily and absorbs flavors better.
- Cornbread Mix: High-quality cornbread mixes are a convenient and perfectly acceptable alternative, especially for busy cooks. Follow the package instructions for baking, and again, allow it to cool completely before crumbling. Opt for a mix that isn’t overly sweet, as the savory elements of the dressing should take center stage.
- Store-bought Cornbread: While convenient, store-bought cornbread can vary significantly in quality and texture. Choose a loaf that is moist but not too dense, and avoid overly sweet varieties. If using store-bought, you may need to slightly dry it out in a low oven (around 200°F or 95°C) for about 15-20 minutes to achieve the ideal crumbled texture for dressing.

2 tablespoons butter: Butter is the magic ingredient that elevates the sautéed vegetables, adding richness and depth of flavor. It also contributes to the overall moistness of the dressing.
- Unsalted Butter: Using unsalted butter allows you to control the total salt content of the dish, ensuring it doesn’t become overly salty, especially when combined with chicken stock which can also contain sodium.
- Salted Butter (with caution): If you only have salted butter on hand, you can use it, but be sure to taste your dressing before adding any additional salt later in the recipe. You may need to reduce or eliminate the added salt entirely.

1 small onion, diced: Onion provides a foundational savory flavor to the dressing. When sautéed in butter, it becomes sweet and mellow, adding a subtle depth that complements the cornbread and herbs.
- Yellow Onion: Yellow onions are the most common and versatile type for cooking, offering a balanced flavor that isn’t too pungent or too sweet. They are ideal for sautéing and form a great base for savory dishes like dressing.
- White Onion: White onions have a sharper, more pungent flavor than yellow onions. If you prefer a bolder onion flavor in your dressing, white onions can be used. Just be mindful that their sharper taste will be more prominent in the final dish.
- Sweet Onion (like Vidalia): Sweet onions are milder and sweeter than yellow onions. While they can be used, they might make the dressing slightly sweeter overall. If using sweet onions, you may want to reduce the amount of sugar in your cornbread recipe if you are making it from scratch, to maintain a savory balance.

½ cup chopped celery: Celery is another aromatic vegetable that, when sautéed with onion, creates a classic savory base. It adds a subtle vegetal sweetness and a pleasant textural contrast to the soft cornbread.
- Celery Stalks: Use fresh celery stalks for the best flavor and texture. Wash and trim the base and leafy tops. Finely dice the stalks for even cooking and distribution throughout the dressing.
- Celery Ribs (inner stalks): The inner ribs of celery are often more tender and have a milder flavor. They are perfectly suitable for this recipe and can be a good option if you prefer a less pronounced celery taste.

2 large eggs, beaten: Eggs are crucial for binding the dressing together and adding richness and moisture. They create a custard-like texture that prevents the dressing from being dry and crumbly.
- Large Eggs: Using large eggs, as specified in the recipe, ensures the correct ratio of liquid to dry ingredients.
- Beaten Eggs: Beating the eggs before adding them to the mixture ensures they are evenly distributed throughout the dressing, resulting in a consistent texture.

2 cups chicken stock: Chicken stock provides the essential moisture for the dressing and infuses it with rich, savory chicken flavor. The type of stock you use significantly impacts the final taste.
- Homemade Chicken Stock: Homemade chicken stock is undoubtedly the best option for flavor. It’s richer, more complex, and generally lower in sodium compared to store-bought versions. If you have the time, making your own stock will elevate the dressing to a new level.
- Store-bought Chicken Stock (Low Sodium): If using store-bought stock, opt for low-sodium or no-salt-added varieties. This allows you to control the salt content and season the dressing to your liking. Regular chicken stock can sometimes be quite salty, which can make the final dish overly salty.
- Chicken Broth: While broth can be used, it generally has a lighter flavor than stock. If using broth, you might want to enhance the savory flavor with additional seasonings or by using a richer broth concentrate.

1 tablespoon dried sage, or more to taste: Sage is the signature herb in cornbread dressing, lending its earthy, slightly peppery, and distinctly savory flavor. It’s the aroma of sage that truly evokes the essence of holiday dressing.
- Dried Sage: Dried sage is readily available and works perfectly in this recipe. Make sure your dried sage is relatively fresh for the best flavor. Old, stale herbs lose their potency.
- Fresh Sage (adjustment needed): If you prefer to use fresh sage, you’ll need to use more as fresh herbs are less concentrated than dried. A general rule of thumb is to use three times the amount of fresh herbs compared to dried. So, for 1 tablespoon of dried sage, you would use about 3 tablespoons of chopped fresh sage. Add the fresh sage towards the end of sautéing the onions and celery to release its aroma without burning it.

Salt and ground black pepper to taste: Salt and pepper are fundamental seasonings that enhance all the other flavors in the dressing. Seasoning to taste is crucial for achieving the perfect balance.
- Kosher Salt or Sea Salt: These salts have a cleaner flavor compared to iodized table salt. Kosher salt is preferred by many chefs for its ease of use and consistent salinity.
- Freshly Ground Black Pepper: Freshly ground black pepper has a more vibrant and aromatic flavor than pre-ground pepper. It’s worth the extra step of grinding it fresh for optimal flavor.
- Taste and Adjust: Always taste the dressing mixture before baking and adjust the salt, pepper, and sage to your personal preference. Remember that the flavors will meld and deepen as the dressing bakes.

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Instructions

Gather all ingredients. This step is often overlooked, but it’s crucial for efficient cooking. Having all your ingredients measured, chopped, and ready to go before you start cooking streamlines the process and prevents you from scrambling mid-recipe. This is especially helpful when you’re preparing multiple dishes for a holiday meal.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 7×11-inch baking dish. Preheat your oven well in advance to ensure it reaches the correct temperature before you place the dressing inside. This is important for even baking. Greasing the baking dish prevents the dressing from sticking and makes serving and cleanup easier. You can use butter, cooking spray, or even shortening to grease the dish. A 7×11-inch baking dish is the ideal size for this recipe, yielding a dressing that’s nicely browned on top and cooked through in the center. If you don’t have a 7×11-inch dish, a similar sized casserole dish will work.

Place crumbled cornbread in a large bowl. Ensure your cornbread is fully cooled and crumbled into a large bowl. A large bowl provides ample space for mixing all the ingredients without spillage. The crumbled cornbread forms the base of the dressing and needs to be ready to absorb the flavorful liquids and vegetables.

Melt butter in a large skillet over medium heat. Use a large skillet, preferably one with a heavy bottom for even heat distribution. Melt the butter completely over medium heat. Avoid overheating the butter and letting it brown or burn, as this can impart a bitter taste. Medium heat is ideal for sautéing the vegetables without scorching them.

Add onion and celery and sauté until soft, 5 to 7 minutes. Add the diced onion and chopped celery to the melted butter in the skillet. Sauté them over medium heat, stirring occasionally, until they become softened and translucent. This process typically takes about 5 to 7 minutes. Sautéing the vegetables in butter releases their flavors and mellows their sharpness, creating a flavorful base for the dressing. Don’t rush this step; properly sautéed vegetables contribute significantly to the overall taste of the dressing. You are looking for the onions to become translucent and slightly softened, not browned or caramelized.

Add sautéed onion and celery to the crumbled cornbread. Once the onions and celery are sautéed to softness, transfer them directly from the skillet to the bowl containing the crumbled cornbread. Be sure to scrape all the buttery goodness from the skillet into the bowl as well, as this is where much of the flavor resides.

Stir in chicken stock, eggs, sage, salt, and pepper until well combined. Pour the chicken stock over the cornbread and vegetable mixture. Add the beaten eggs, dried sage, salt, and black pepper. Use a large spoon or spatula to gently stir all the ingredients together until they are thoroughly combined. Be careful not to overmix, as this can make the dressing tough. You want the mixture to be moist but not soupy. The cornbread should be evenly moistened by the stock and eggs, and the seasonings should be distributed throughout.

Pour dressing into the prepared baking dish. Carefully pour the combined dressing mixture into the greased 7×11-inch baking dish. Spread it evenly in the dish to ensure even baking.

Bake in the preheated oven until dressing just starts to turn golden brown around the edges, about 30 minutes. Place the baking dish in the preheated oven and bake for approximately 30 minutes, or until the dressing is set and just begins to turn golden brown around the edges. The center should be set and no longer jiggly. Avoid overbaking, as this can dry out the dressing. The edges should be lightly golden, and the top should be set. A slight jiggle in the very center is acceptable as it will continue to set as it cools slightly. The baking time may vary slightly depending on your oven, so it’s best to check for doneness around the 25-minute mark.

Serve and enjoy! Once baked, remove the dressing from the oven and let it rest for a few minutes before serving. This allows it to set up a bit more and makes it easier to slice and serve. Grandma’s Cornbread Dressing is delicious served hot and is the perfect accompaniment to roasted turkey, chicken, ham, or alongside other holiday side dishes.

Nutrition

Serving Size: One Normal Portion
Calories: 250-350
Fat: 12-20 grams
Carbohydrates: 30-40 grams
Fiber: 2-4 grams
Protein: 8-12 grams