This is an Old Fashioned cornbread dressing recipe like Moms’s traditional cornbread dressing. It’s an easy cornbread dressing recipe perfect for Thanksgiving Dinner or any time.
I know there are zillions of stuffing or dressing recipes out there but we are a traditionalist kind of peoples. Our family likes an old fashioned Cornbread Dressing recipe like mom made.
We may have changed a few things but we believe that just enhances this traditional cornbread dressing recipe. And since mom never wrote it down, we may have nailed it exactly the way she made it.
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One of the changes we made to this old fashioned cornbread dressing was adding a unique dried sage. My daughter and I found and tried this sage called, “Rubbed Dalmatian Sage” a few years ago and now we always use it. We believe it’s totally packed with intense sage flavor and is perfect for our dressing. It really makes a difference for all you sage lovers out there. We jokingly call it, “The sage that was rubbed on the dog”! Seriously it’s simply the best in our book. If you can’t find it in your local market, it can be ordered from Amazon right here, Rubbed Dalmatian Sage.
Old Fashioned Cornbread dressing Recipe:
Ingredients:
- 3 cups chopped celery
- 2 cups chopped white onions
- 1/2 cup butter
- 1 tsp black pepper
- 3 Tbsp dried sage (Rubbed Dalmatian Sage)
- 6 cups chicken broth
- 6 eggs
- Cornbread (recipe for 9 X 13 pan)
Equipment Needed:
- Large Skillet
- Large Mixing Bowl
- 9 X 13 baking pan
How to make old fashioned cornbread dressing:
Sauté the celery and onions in butter in a large skillet over medium-high heat until the veggies are tender. Set aside and let cool
In a very large mixing bowl or pot, crumble the cornbread into small pieces.
Add the salt, pepper, sage, and the cooled cooked celery and onions to the crumbled cornbread.
Start adding the broth to the cornbread mixture 1 cup at a time until very moistened. This is the time to check your seasons for additional salt or pepper. Also, we like a little more sage than called for so add more sage is you wish.
Beat the eggs and mix them into the cornbread mixture and it should be similar to a thick like pudding consistency.
Gently spoon into a large baking dish and smooth out evenly. And then bake at 350 degrees for an hour, uncovered.
This is a traditional cornbread dressing recipe that can be made the day before from cornbread made the day before that. So it should give you a giant jump on Thanksgiving. We used our own cornbread recipe but you could use a box mix for the cornbread if you choose. We like what we grew up with an old fashioned cornbread dressing with sage, the way Mom used to make.
Other Thanksgiving Recipes:
Click HERE to save this Traditional Cornbread Dressing to Pinterest
Old Fashioned Cornbread Dressing
Ingredients
- 3 cups celery chopped
- 2 cups white onions chopped
- 1/2 cup butter
- 1 tsp salt
- 1/2 tsp black pepper
- 3 Tablespoons Rubbed Dalmatian Sage
- 6 cups chicken broth
- 6 eggs
- Cornbread recipe for a 9 x 13 pan
Instructions
- Saute the celery and onions in butter in a large skillet over medium-high heat until the veggies are tender. Set aside and let cool
- In a large mixing bowl, crumble the cornbread and add the salt, pepper, sage and the sautéed veggies
- Add the broth to the cornbread mixture 1 cup at a time until the mixture is a thick like pudding. This is the time to check your seasonings. Add more salt or pepper if needed and we love more sage so add more of it if you wish.
- Beat the eggs and mix them into the cornbread mixture. Gently spoon into a large baking dish and bake at 350 degrees for an hour, uncovered
Tammy
Wednesday 22nd of November 2023
Can you make the mixture the day before and cook the next day?
Evelyn
Wednesday 22nd of November 2023
Yes you can. I have cooked the cornbread the day before and then made the dressing the next day. And I have also made the dressing the day before, covered it, placed it in the fridge. And then the next day allow it to come to room temp and then place it in the oven.
Cory Palmer
Saturday 5th of December 2020
Made this recipe three times already this year. I flipped the measurements on the celery and the onions and add pretty much a bulb of garlic. Also I use vegetable stock as we have vegetarians in our groups. Have had more than one person say they thought they didn't like stuffing or cornbread but they'll have to rethink that after have this.
Evelyn
Saturday 5th of December 2020
Awe. So sweet for you to take time to let us know. We love the flavor of this Southern Style cornbread dressing and we are so glad you and yours enjoyed it. Hugs
Caitlin
Tuesday 13th of November 2018
How many does this serve? I’m cooking for 15 this year and wondering if one pan is enough. It looks delicious!!
Evelyn
Tuesday 13th of November 2018
Thanks so very much, it is one of our family's favorite recipes. This should serve 8-10 and if you are like us, we like to make plenty for leftovers so you will need more than one pan for 15. Happy Thanksgiving,
Jamie
Wednesday 24th of October 2018
Can u use jiffy cornbread mix from a box or will that make it to sweet? This is my first time making this since my mom past this July.
Evelyn
Thursday 25th of October 2018
Yes, you could. My daughter uses Jiffy cornbread mix with this recipe every year. Sending extra hugs about your Mom
admin
Sunday 12th of November 2017
Thank you so much for telling us! We have used this recipe for years and it is our favorite! Hugs!