It just wouldn’t be Christmas without Granny’s Cornbread Dressing. I know we all have our favorite dressing recipes and it’s one of those things that is so unique and special to each family. It seems that everyone makes their dressing different and that’s what I love so much about cooking and recipe development – everyone gets to share their favorite traditional recipes with their own spin or twist on each one. That’s why I feel so honored to get to share with you all my Granny’s Cornbread Dressing. This has been on every one of my family’s Thanksgiving and Christmas Holiday dinner tables for as far back as I can remember. This year my Granny made her Cornbread Dressing for Thanksgiving, sadly, probably for the last time. She’s almost 84 and isn’t able to cook like she would like to anymore. So I had her jot down her recipe this year and will be taking this tradition upon myself from now on.
I personally think that Granny’s Cornbread Dressing is the absolute, hands down, best Cornbread Dressing you will ever eat! Give it a try and see if you don’t agree with me. I also love how simple and easy this recipe is to make, unlike some other dressing recipes I have tried, this one doesn’t require tons of ingredients, long prep in the kitchen, and it also won’t make enough to feed 100 people (which, let’s be honest, who ever has 100 people at their Christmas dinner anyways?!). One thing you do need to know about this recipe though is that it needs to sit in the fridge overnight before baking, so be sure to prepare this the night before you plan to cook and serve it!
Grab a medium sized sauce pan and dump a stick of butter in. It can be salted or unsalted, I used salted.
Now peel and halve a medium sized onion.
Grab a few tissues and chop that onion into tiny pieces, then add it to the pan with the butter. Go ahead and turn your heat to low.
Time to wash 4 stalks of celery, remove the ends with the leaves and root end and then start chopping.
Toss that diced celery into the pan with the butter and onion and turn the heat up to medium and start stirring! This is going to smell SOOO good as it cooks!
Don’t let your butter burn while you do this! Also, cook this until the celery and onion is translucent and tender (but not browned or mushy!)
Once your onion and celery is cooked, pour it into a large mixing bowl and set it aside.
In this next photo I’ve laid out the rest of the ingredients you’ll need for this dressing (minus the Sage who was still in my herb cabinet at the time). I’ve emptied the Jiffy Cornbread Mix and place it in a small mixing bowl. Also, as a random side note, notice that recipe in the far right corner? That is this recipe for Granny’s Cornbread Dressing written in her hand. I will treasure that slip of paper for the rest of my life!
Now it’s time to make your cornbread. You really need to use Jiffy Cornbread Mix for Granny’s Cornbread Dressing. You could use something else but it just wouldn’t be the same, trust me. Since you already have your cornbread mix in the bowl, go ahead and add the eggs (cracked, of course!) and the milk.
Whisk this all together really good to combine well and remove the lumps. You can beat the eggs beforehand but I like to save myself a step and just beat them into the milk and cornbread mixture.
Spray a 8×10 or similar sized casserole dish with nonstick cooking spray and pour the cornbread mix in.
Bake this at 350F for about 20 minutes or until a toothpick inserted comes out clean and then crumble it with your fingers or a spatula until it’s in very small pieces.
Add the cooked and crumbled cornbread to the bowl that you put the cooked onion and celery in.
Now you’re going to add in 3, 10.5oz cans of chicken broth. This can be homemade broth, store bought, organic low sodium, whatever floats your boat. Just make sure it’s chicken broth.
Once you have added the broth into Granny’s Cornbread Dressing, give it all a good stir.
This mixture is going to look soggy and mushy and that’s OKAY and totally what we want right now! Don’t worry, it’s not going to be like this when we cook it. Now that we have the broth added in and stirred, add in the entire bag of Seasoned Herb Stuffing.
Once you add the cubed stuffing in, give this mixture several good stirs to ensure that everything is well combined.
Now it’s time to add in the magic elixir for Granny’s Cornbread Dressing, the star of the show – ground sage!
This is where you get to cook from your own instincts and personal taste. Add this sage according to how much you desire, as much or as less as you want! I like to add several shakes, stir, and taste until I get it just right.
You can see in the above photo that I added a decent amount of Sage. I like my dressing to have plenty of Sage (just like Granny’s Cornbread Dressing always is!) I didn’t measure this, I just added and tasted until it tasted right to me. Now you want to stir all of that sage in until it’s mixed really well with the other ingredients.
Spray a 9×13 casserole dish with nonstick cooking spray and then add in your cornbread dressing. Spread this all out with a spoon so that the top is level and even.
Cover this with cling wrap and place in the fridge over night before cooking. I understand that you are already dying to eat this and you want to pop it in the oven right away, but this is WAY better if it sits in the fridge over night. Just trust me on this one!
After letting this marinate and rest in the fridge overnight, pop it into the oven and bake at 350F for 30 minutes or until done. You’ll need to feel out what “done” means for you. It shouldn’t be soggy and mushy but not cooked so long that it’s super dry either. Mine cooked for about 20 minutes.
Once this is cooked, remove carefully from the oven and enjoy!
I hope you all love this recipe for Granny’s Cornbread Dressing as much as me and my family do. I truly feel honored and blessed to be able to share this recipe with you all since I have so many wonderful Holiday memories associated with this dish. May God bless you all this Christmas season.
Granny's Cornbread Dressing
A delicious, simple and easy dressing recipe that any home cook can make!
- 4 stalks celery diced
- 1 medium sweet onion diced
- 1 stick butter
- 2 boxes Jiffy Cornbread Mix
- 2 eggs
- 2/3 cup fat free milk
- 12 oz Pepperidge Farms Herb Seasoned Cubed Stuffing
- 3 10.5oz cans chicken broth
- ground sage to taste
Wash and chop celery and onion and add them to a medium sauce pan with one stick of butter.
Cook veggies and melt butter on medium heat until translucent, stirring continually. Once cooked, pour into a large mixing bow.
In a small mixing bowl, add in the Jiffy cornbread mix, eggs, and milk. Whisk well and bake in 9x12 or similar sized baking dish for 30 minutes or until toothpick inserted comes out clean.
Crumbled cooked cornbread and add to the large mixing bowl with the cooked veggies.
Stir in the chicken broth to the mixture in the large bowl and then add in the Herb stuffing. Stir well and then sprinkle in the sage, tasting as you go to get it just right.
Pour the cornbread dressing into a greased 9x13 casserole pan, cover with cling wrap, and allow to sit in the fridge overnight.
Bake cornbread dressing at 350F for 20 minutes or until all chicken broth is absorbed.
Recipe comes to 5 Smart Points for 1 square. Yields 18 squares when cooked in a 9x13 pan and cut into 3x2x2 squares.