Southern Cornbread Dressing is so easy to make thanks to the packaged cornbread mix. Layered with crumbled cornbread, sautéed vegetables, chicken broth, and herbs, this classic Thanksgiving side dish is just as good as grandma’s recipe!
Prepare the cornbread mix according to the directions on the package. Bake, crumble cornbread and set aside.
Preheat oven to 350 degrees F. Spray a 8x8 baking dish with nonstick spray.
In a medium sized pan over medium high heat, melt butter. Add celery, onion and pepper and sauté until vegetables are translucent, about 4-5 minutes. Be careful not to overcook the vegetables, we still want them to have a crunch.
In a large bowl add 4 cups of crumbled cornbread mixture, sautéed vegetables, eggs, chicken broth, sage, salt and pepper. Mix well to fully combine. TIP: I like to warm up the chicken broth and stir sage into that first, as I find it combines better.
Place mixture into baking dish. Bake for 35 minutes, remove from oven and allow to sit for 10 minutes before serving.
Notes
This recipe requires 4 cups of crumbled baked cornbread, which equals about a 16 ounce package. Anywhere between 4-5 cups of cornbread works for this dressing. Jiffy cornbread comes in 8 ounce boxes, so you will need 2 of them. Bob's Red Mill has a 20 ounce package that I like to use with a little leftover. Prepare cornbread as instructed on the box, bake and then once cooled down, crumble up and continue with the recipe.