I bake these probably more than a DOZEN times a year!
This cornbread dressing, often called “stuffing” depending on where you’re from, is a timeless comfort food that brings warmth and flavor to any holiday table or family gathering. Made with simple ingredients like crumbled cornbread, sautéed vegetables, and aromatic sage, Mama’s recipe offers a delicious taste of home that’s sure to make everyone feel welcome.
Ingredients:
- 3 cups crumbled cornbread
- 2 tablespoons butter
- 1 small onion, diced
- ½ cup chopped celery
- 2 large eggs, beaten
- 2 cups chicken stock
- 1 tablespoon dried sage (or to taste)
- Salt and ground black pepper, to taste
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 7×11-inch baking dish.
- In a large bowl, place the crumbled cornbread.
- Melt the butter in a skillet over medium heat. Add the diced onion and chopped celery, cooking until softened, about 5 to 7 minutes.
- Add the sautéed onion and celery to the bowl with the cornbread.
- Pour in the chicken stock, beaten eggs, sage, salt, and pepper, stirring everything together until well combined.
- Transfer the mixture to the prepared baking dish.
- Bake in the preheated oven for about 30 minutes, or until the edges are golden brown.
- Serve hot and savor the comfort of this delicious dish!
