Step 3: Crumble the Cornbread

Once the cornbread has cooled, crumble it into a large bowl using your hands.
Add the torn or cubed white bread for extra structure, though this is optional.

You’re looking for coarse, rustic crumbs—avoid making it too fine.

Step 4: Mix the Dressing Base

To the bowl of crumbled cornbread, add:

• Cooked onion and celery
• Poultry seasoning or sage
• Black pepper
• A pinch of salt

Stir well to distribute the flavors.

Step 5: Add the Egg and Broth

Crack the eggs into the mixture and gently fold them in.
Begin adding the broth a little at a time until the mixture is moist but not soupy.

The ideal texture resembles thick, wet oatmeal—soft enough to spoon into a pan but firm enough to hold shape.

Step 6: Bake the Dressing

Preheat your oven to 350°F (175°C).
Grease a baking dish and pour in the mixture, smoothing the top slightly.
Bake for 30–40 minutes, or until the dressing turns golden brown around the edges with a lightly crisp top.

If you prefer a softer, custard-like dressing, bake closer to 30 minutes.
For a firmer texture, give it a few extra minutes.

Serving Suggestions

Cornbread dressing pairs beautifully with:

• Roast turkey or chicken
• Smothered pork chops
• Southern-style gravy
• Greens and mashed potatoes

Many families even enjoy it on its own, with a spoonful of cranberry sauce or gravy to bring the flavors together.

Final Thoughts

Cornbread dressing is more than just a side dish—it’s a celebration of heritage, comfort, and the aromas that fill a holiday kitchen. From the warm crumble of homemade cornbread to the slow simmer of onions and celery, each step brings you closer to a dish that feels timeless.

Whether it’s your first time making it or a recipe you’ve grown up with, this step-by-step guide ensures your cornbread dressing will always turn out flavorful, moist, and irresistible.

If you want, I can give you a version that’s Southern-style, extra moist, vegetarian, with sausage, or old-fashioned like grandma made!