Grandma’s Cornbread Dressing Recipe
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.
- 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
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
- 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.
- 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.
- Preheat Oven: Set your oven to 400 degrees Fahrenheit to prepare for baking the dressing.
- Crumble Cornbread: Break the dried cornbread into small crumb-sized pieces to help the dressing hold together evenly.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://todayquickmeals.com/grandmas-cornbread-dressing-recipe/
