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Cozy Southern Cornbread Dressing with Sage

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A comforting, golden-brown Southern cornbread dressing featuring crispy edges, a soft custardy center, and aromatic fresh sage. This easy recipe transforms day-old cornbread into a savory, crowd-pleasing side dish perfect for holidays or weeknight dinners.

Ingredients

Scale
  • 1 large loaf yellow cornbread, crumbled into 1-inch pieces (preferably day-old or dried)
  • 1/2 cup (113g) unsalted butter, melted
  • 1 medium yellow onion, finely diced
  • 3 stalks celery, finely diced
  • 1/4 cup fresh sage, chopped
  • 3 cloves garlic, minced
  • 3 large eggs, room temperature
  • 2 cups (480ml) low-sodium chicken broth
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray.
  2. If using fresh cornbread, spread it on a baking sheet and bake at 300°F for 10 minutes to dry it out, or use day-old cornbread. Crumble into a large bowl into walnut-sized chunks.
  3. Melt 2 tablespoons of butter in a large skillet or Dutch oven over medium heat. Add diced onion and celery; sauté for 5-7 minutes until translucent and soft.
  4. Add minced garlic and chopped sage to the skillet; cook for 1 minute until fragrant.
  5. In a separate large bowl, whisk together eggs, chicken broth, heavy cream, remaining melted butter, salt, and pepper.
  6. Pour the wet mixture over the crumbled cornbread. Add the sautéed onion and celery mixture. Gently fold everything together to keep bread chunks intact.
  7. Let the mixture sit for 10 minutes to allow the bread to absorb the liquid.
  8. Transfer the mixture to the prepared baking dish and spread evenly. Dot the top with small pats of butter for a crispy crust.
  9. Cover the dish with foil and bake for 25 minutes.
  10. Remove foil and bake for another 15-20 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
  11. Let the dressing rest for 10 minutes before serving to allow it to set.

Notes

Use day-old or dried cornbread to prevent mushiness. Do not stir vigorously when mixing to maintain texture. Let the dressing rest for 10 minutes after baking to ensure it sets properly. For gluten-free, use GF cornbread and broth. For dairy-free, substitute butter with olive oil and cream with coconut milk.

Nutrition

Keywords: cornbread dressing, southern recipe, sage dressing, holiday side dish, Thanksgiving side, comfort food, easy dressing recipe

Find it online: https://gleefulfork.com/cozy-southern-cornbread-dressing-with-sage-easy-15-min-recipe/