Cornbread Dressing

Prep Time: 10 minutes | Cook Time: 35 minutes | Servings: 1 (8x8) pan

Ingredients

• 3 cups cornbread, crumbled

• 2 tablespoons butter

• 2 eggs, beaten, room temperature

• 1 small onion, diced

• ½ cup celery, chopped

• 2 cups chicken stock

• 1 tablespoon dried sage

• salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F.

2. In a large mixing bowl crumble 3 cups of cornbread. Set aside.

3. In a large pan or dutch oven, melt butter. 

4. Add onions and celery to pan, and sauté for 6 to 7 minutes, until soft.

5. Mix sautéed onions and celery into cornbread.

6. Add chicken stock, eggs, sage, salt and pepper to cornbread mixture. Stir until thoroughly combined.

7. Pour cornbread mixture into a greased 9-inch, round cake pan.

8. Bake for 30 to 35 minutes, until edges turn golden brown.

Notes: This recipe is best if day old cornbread is used. See cornbread recipe. Dried sage can be substituted with rosemary or any dried herb of choice.