Every family has that one recipe that feels bigger than food—something tied to memory, holidays, and the steady hands of someone who cooked without measuring cups or timers. Granddaddy’s Cornbread Dressing is one of those dishes. It’s not fancy, and it doesn’t try to be. It’s rich, savory, and deeply comforting, the kind of dressing that fills the house with warmth long before it reaches the table.
This recipe leans traditional, built on crumbled cornbread, slow-cooked vegetables, and a well-seasoned broth that brings everything together just right.
What Makes This Dressing Special
Unlike stuffing baked inside a bird, cornbread dressing is cooked on its own, allowing the top to turn lightly golden while the inside stays moist and tender. Granddaddy’s version is all about balance—never dry, never soupy, and full of familiar Southern flavor.
Key traits:
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Crumbly cornbread base
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Savory onion and celery backbone
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Poultry seasoning and sage for warmth
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Simple ingredients, carefully combined
Ingredients You’ll Need
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1 large pan of cornbread, baked and cooled (about 6 cups crumbled)
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2 tablespoons butter
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1 medium onion, finely chopped
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2 celery stalks, finely chopped
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2–3 cups chicken broth (warm)
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2 eggs, lightly beaten
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1 teaspoon poultry seasoning
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½ teaspoon dried sage (optional but traditional)
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Salt and black pepper, to taste
Optional additions: a small amount of cooked chicken or turkey, or a pinch of garlic powder
How to Make Granddaddy’s Cornbread Dressing
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