“I bake these probably more than a DOZEN times a year!”
This classic cornbread dressing recipe, often referred to as “stuffing” in some regions, is a comforting and flavorful side dish perfect for holidays or any family gathering. Mama’s recipe is simple, using crumbled cornbread, savory vegetables, and fragrant sage for a truly heartwarming taste of home.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Crumbled cornbread | 3 cups |
| Butter | 2 tablespoons |
| Onion, 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 the oven to 350°F (175°C). Grease a 7×11-inch baking dish.
- Place the crumbled cornbread in a large bowl.
- Melt the butter in a large skillet over medium heat.
- Add the diced onion and chopped celery to the skillet and sauté until softened, about 5 to 7 minutes.
- Add the sautéed onion and celery to the bowl of crumbled cornbread.
- Pour the chicken stock, beaten eggs, dried sage, salt, and pepper into the bowl. Stir until all ingredients are well combined.
- Pour the cornbread dressing mixture into the prepared baking dish.
- Bake in the preheated oven until the dressing just starts to turn golden brown around the edges, about 30 minutes.
- Serve hot and enjoy!
