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Classic Cornbread Dressing

This classic cornbread recipe is a family recipe sure to be the star of any Thanksgiving day - enjoy it on Thanksgiving or any time of year!
Prep Time 30 minutes
Cook Time 50 minutes
Servings 12

Ingredients

  • 2 batches of cooked and cooled corbread (I used the recipe on the Martha White bag. Use around 6 cups once crumbled)
  • 2 slices white bread
  • 2 medium onions
  • 2 cups celery
  • 1 tbsp poultry seasoning
  • 1 tbsp dried sage
  • 1/4 tsp salt
  • 1 can cream of chicken soup
  • 4 eggs lightly beaten
  • 4 1/2 cups chicken broth
  • 1 1/2 sticks butter

Instructions

  • Follow the instructions on the bag of self-rising cornmeal (I used Martha White) and double the recipe. Cook and cool. Once cooled, crumble into breadcrumbs.
  • Preheat the oven to 350 degrees and grease a baking dish with butter.
  • Chop the onion and celery. In a skillet, melt a stick of butter. Once melted add the chopped celery and onion and saute until tender (around 5 minutes).
  • Add the crumbled cornbread, torn pieces of bread, celery and onions, seasonings, can of soup, and chicken broth to a large bowl and stir until combined. Then add in the beaten eggs.
  • Add mixture to a baking dish. With the remaining butter add several pats of butter over top and 1/4 cup or so of broth over top before popping in the oven.
  • Bake for around an hour checking at 45 mintues and cooking until the top is golden and middle is set. Enjoy !