How to Make Granddaddy’s Cornbread Dressing
1. Prepare the Cornbread
Crumble the cooled cornbread into a large mixing bowl. Leave some small chunks for texture—this isn’t meant to be perfectly smooth.
2. Cook the Vegetables
Melt the butter in a skillet over medium heat. Add the onion and celery and cook slowly until soft and fragrant, about 5–7 minutes. Don’t rush this step; it builds the flavor.
3. Combine the Ingredients
Add the cooked vegetables to the crumbled cornbread. Sprinkle in the poultry seasoning, sage, salt, and pepper. Stir gently to distribute everything evenly.
4. Add Broth and Eggs
Slowly pour in the warm chicken broth, stirring as you go, until the mixture is moist but not runny. Fold in the beaten eggs, mixing just until combined.
5. Bake Until Golden
Transfer the mixture to a greased baking dish. Bake uncovered at 375°F (190°C) for 35–45 minutes, or until the top is lightly golden and the center is set.
Tips for Authentic Flavor
-
Use homemade or cast-iron cornbread if possible
-
Warm the broth before adding to help everything blend smoothly
-
Taste before baking and adjust seasoning
-
Let the dressing rest for 10 minutes before serving
When to Serve It
Granddaddy’s Cornbread Dressing shines at holiday meals, especially alongside roast turkey or chicken, but it’s just as good served with Sunday supper. It reheats beautifully and tastes even better the next day.
