Old Fashioned Cornbread Dressing

Here’s a classic Old-Fashioned Cornbread Dressing recipe—perfect for Thanksgiving or any cozy meal:

Ingredients (Serves 8–10)

For the Cornbread:

• 2 cups cornmeal

• 1 cup all-purpose flour

• 1/4 cup sugar (optional, for slightly sweet cornbread)

• 1 tbsp baking powder

• 1/2 tsp salt

• 2 eggs

• 1 1/2 cups milk

• 1/4 cup butter, melted

For the Dressing:

• 6 cups crumbled cornbread (from above or store-bought)

• 2 cups stale white bread, cubed

• 1 cup onion, chopped

• 1 cup celery, chopped

• 1/2 cup butter

• 2–3 cups chicken or turkey broth (as needed for moisture)

• 2 tsp salt

• 1 tsp black pepper

• 1 tsp sage (optional)

• 1/2 tsp thyme

Instructions

1. Make the Cornbread:

1. Preheat oven to 400°F (200°C).

2. In a bowl, mix cornmeal, flour, sugar, baking powder, and salt.

3. In another bowl, whisk eggs, milk, and melted butter.

4. Combine wet and dry ingredients until smooth.

5. Pour into a greased 9×13 pan and bake 20–25 minutes, until golden and a toothpick comes out clean.

6. Let cool, then crumble for dressing.

2. Prepare the Dressing:

1. In a large skillet, melt butter over medium heat.

2. Sauté onion and celery until soft, about 5–7 minutes.

3. In a large bowl, combine crumbled cornbread, cubed white bread, sautéed vegetables, and seasonings.

4. Gradually stir in broth until the mixture is moist but not soggy.

3. Bake the Dressing:

1. Preheat oven to 350°F (175°C).

2. Transfer mixture to a greased baking dish.

3. Cover with foil and bake 25–30 minutes.

4. Remove foil and bake an additional 10–15 minutes for a slightly crispy top.

Tips

• Make ahead: Assemble the dressing a day before and refrigerate, then bake before serving.

• Add extras: Sausage, chopped apples, or cranberries can make it heartier or sweeter.

• Broth control: Add broth slowly—you want it moist, not soupy.

If you want, I can also give a shortcut stovetop version that skips baking but still has that classic cornbread dressing flavor.

Do you want me to do that?