I absolutely love cornbread dressing and don't know why I only make it around Thanksgiving and Christmas.
I could eat it every week.
This recipe is modified from my Mom's recipe, my mother-in-law's recipe, and my grandmother's.
Everyone in the south has their own way of making cornbread dressing.
I like mine simple and sage-y.
After you make 2 rounds of cornbread following the cornmeal package directions, you crumble it into a large bowl. I use Martha White buttermilk cornmeal.
Then chop 5 boiled eggs and add them to the cornbread.
Saute 3 chopped celery stalks in a little olive oil until tender, about 5 minutes.
Add to the cornbread and eggs.
Add sage and mix together.
Pour into a large baking dish and pour broth over, mixing well.
Dressing should be soupy.
Sprinkle a little more sage on top and cook at 350 for 1 hour.
Cornbread will be moist and delicious!
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