Grandma’s Cornbread Dressing is a comforting side dish perfect for holiday gatherings and family meals. The delightful recipe combines savory ingredients to create a dish that warms the heart and fills the belly, making it a cherished addition to any table.
For those wanting to customize Grandma’s Cornbread Dressing, feel free to substitute margarine for butter if you prefer. Fresh herbs can enhance the flavor, so consider using fresh sage instead of dried. If you have allergies or dietary restrictions, ensure that the bread and broth are suitable for your needs, especially if gluten or sodium content is a concern.
Bread & Rolls
Grandma’s Cornbread Dressing Recipe
Ingredients
- 1/3 cup butter or 1/3 cup margarine
- 1/2 cup chopped celery
- 3/4 cup chopped onion
- 6 cups crumbled cornbread (not sweet)
- 4 slices bread, toasted and torn into small pieces (2 1/2 cups)
- 1 teaspoon dried sage
- 1/2 teaspoon pepper
- 3 cups hot chicken broth
- salt, to taste
- butter
Instructions
- Preheat the oven to 450 degrees.
- Grease a 13×9-inch (3-quart) baking dish or pan.
- Melt 1/3 cup of butter in a medium skillet over medium-high heat.
- Add 1/2 cup chopped celery and 3/4 cup chopped onion to the skillet; cook until tender, stirring occasionally.
- In a large bowl, combine the cooked celery mixture, 6 cups of crumbled cornbread, 2 1/2 cups of toasted and torn bread pieces, 1 teaspoon dried sage, and 1/2 teaspoon pepper; mix well.
- Pour in 3 cups of hot chicken broth and mix until combined.
- Taste the mixture and add salt and additional sage if needed to suit your preference.
- Pour the mixture into the greased baking dish and dot the top with small pieces of butter.
- Bake at 450 degrees for 30 minutes or until the top is golden brown.