Grandma’s Cornbread Dressing Recipe

Introduction

Grandma’s Cornbread Dressing is a classic Southern side that’s rich in flavor and perfect for holiday meals or comforting dinners. This recipe combines savory herbs, tender veggies, and moist cornbread to create a dish everyone will love. It’s simple to prepare and bakes to golden, flavorful perfection.

Ingredients

• 1 batch prepared cornbread (homemade or Martha White hot rise mix)
• 10 slices bread (sandwich style white, wheat, or sourdough)
• 1½ cups onion, finely chopped
• 1½ cups celery, finely chopped
• 4 tsp dried sage
• 2 tsp salt (adjust if broth is salted)
• ½ tsp black pepper
• 6 eggs, lightly whisked
• 5-6 cups chicken broth (see notes for homemade)

Instructions

1. Step 1: Prepare the cornbread following your chosen recipe and allow it to dry out for a day or two.
2. Step 2: Cut or tear the bread into ½ inch cubes and dry them overnight on a baking sheet. To speed up, toast the cubes on a large baking sheet.
3. Step 3: Preheat your oven to 400°F (200°C).
4. Step 4: Crumble the dried cornbread into small pieces.
5. Step 5: In a large bowl, combine the cornbread, bread cubes, salt, pepper, sage, onions, and celery. Mix well.
6. Step 6: Pour in 5 cups of chicken broth and stir to combine. Taste and adjust seasonings if needed before adding eggs.
7. Step 7: Whisk the eggs and stir them into the cornbread mixture. The mixture should be very moist; add the remaining broth if necessary.
8. Step 8: Grease a 10 x 15 inch casserole dish well, then pour in the mixture, spreading evenly.
9. Step 9: Cover the dish and bake at 400°F for 1 hour.
10. Step 10: After baking, uncover and gently shake the dish. If it jiggles, bake uncovered for an additional 5-20 minutes until firm but moist. Cooking time varies based on casserole depth and bread dryness.

Tips & Variations

• Use stale or toasted bread and cornbread for the best texture and flavor.
• Add cooked sausage or chopped nuts for extra richness and crunch.
• Adjust the sage and seasoning to your taste for a milder or more robust flavor.
• For a vegetarian version, substitute chicken broth with vegetable broth.

Storage

Store leftover dressing in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions. This dressing can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dressing ahead of time?

Yes, you can prepare the mixture the day before baking. Keep it covered in the refrigerator and bake when ready.

How do I know when the dressing is fully cooked?

The dressing is done when it feels firm to the touch and no longer jiggles when you shake the casserole dish. It should be moist inside but set firmly.

Grandma’s Cornbread Dressing Recipe

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Grandma’s Cornbread Dressing is a comforting and classic Southern side dish featuring a mix of dried cornbread and bread cubes combined with aromatic onions, celery, sage, and eggs, all moistened with chicken broth and baked to a moist, flavorful casserole. Perfect for holiday gatherings, this recipe balances savory herbs with a rich, homey texture.

• Author: Sienna
• Prep Time: 25 minutes plus 1-2 days drying time
• Cook Time: 1 hour to 1 hour 20 minutes
• Total Time: 1 hour 25 minutes plus 1-2 days drying time
• Yield: Approximately 10–12 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Cornbread and Bread

• 1 batch prepared cornbread (homemade or Martha White hot rise recipe)
• 10 slices sandwich bread (white, wheat, or sourdough)

Vegetables and Seasonings

• 1½ cup finely chopped onion
• 1½ cup finely chopped celery
• 4 tsp dried sage
• 2 tsp salt (adjust if broth is salted)
• ½ tsp black pepper

Other Ingredients

• 6 eggs, lightly whisked
• 5–6 cups chicken broth (see notes for homemade broth)

Instructions

1. Prepare Cornbread: Make your cornbread using either a homemade recipe or Martha White hot rise mix. Allow the cornbread to dry out by leaving it at room temperature for 1-2 days. This step is crucial for achieving the right texture in the dressing.
2. Dry Bread Cubes: Cut or tear the sandwich bread into ½ inch cubes. Dry the bread cubes overnight on a baking sheet at room temperature. If short on time, toast the cubes in the oven on a large baking sheet until dried and slightly crisp.
3. Preheat Oven: Set your oven to 400 degrees Fahrenheit to prepare for baking the dressing.
4. Crumble Cornbread: Break the dried cornbread into small crumb-sized pieces to help the dressing hold together evenly.
5. Mix Ingredients: In an extra-large bowl, combine the crumbled cornbread, dried bread cubes, finely chopped onions, celery, dried sage, salt, and black pepper. Stir thoroughly to distribute the seasonings and vegetables evenly.
6. Add Broth and Adjust Seasoning: Pour in 5 cups of chicken broth and mix well. Taste the mixture and add more seasoning if needed before incorporating the eggs.
7. Incorporate Eggs: Whisk the eggs lightly, then add them to the cornbread mixture. Stir to combine. The mixture should be very wet; add up to 1 more cup of broth if necessary to achieve a moist consistency.
8. Transfer to Baking Dish: Grease a 10 x 15 inch casserole dish well. Pour the dressing mixture into the dish and spread it out evenly to ensure consistent cooking.
9. Bake Covered: Cover the dish with foil and bake at 400 degrees Fahrenheit for 1 hour. This allows the flavors to meld and the dressing to set without drying out.
10. Check Doneness and Finish Baking: After an hour, remove the foil and gently shake the casserole dish. If the mixture jiggles significantly, it needs more time to cook. If it is firm and looks set but still moist, it is done. If it is not yet set, bake uncovered for an additional 5-20 minutes until firm but moist inside, depending on casserole depth and bread dryness.

Notes

• For homemade cornbread, use your preferred recipe ensuring it has time to dry for optimal texture.
• If using store-bought chicken broth with salt, reduce added salt in the dressing to avoid oversalting.
• Drying the bread and cornbread properly is important to prevent a soggy dressing.
• This dressing can be prepared a day ahead and baked fresh before serving.
• Adjust broth quantity to get the desired moistness of the dressing before baking.

Keywords: Cornbread dressing, southern dressing, holiday side dish, Thanksgiving dressing, cornbread casserole, traditional southern recipe