granddaddy’s cornbread dressing

Step 3: Mix Cornbread and Vegetables

1. Add the sautéed vegetables to the crumbled cornbread.
2. Sprinkle in salt, pepper, sage, thyme, and rosemary.
3. Toss everything together gently until well combined.

Step 4: Add Stock and Eggs

1. Pour 2 cups of chicken or vegetable stock into the cornbread mixture.
2. Add the beaten eggs.
3. Mix thoroughly, but gently. The dressing should be moist but not soupy.
4. If the mixture feels too dry, add more stock gradually until it reaches the desired consistency.

Tip: For extra flavor, use warm stock and taste-test the seasoning before baking.

Step 5: Bake the Dressing

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13-inch baking dish with butter.
3. Transfer the cornbread mixture into the dish, pressing down lightly.
4. Cover with foil and bake for 25 minutes.
5. Remove the foil and bake for an additional 20-25 minutes until the top is golden brown and slightly crisp.

Optional: For a richer top layer, dot with a few small butter pats before the final baking.

Step 6: Serve and Enjoy

Let the dressing cool for a few minutes before serving. This dish pairs beautifully with roasted turkey, baked chicken, or as a hearty side for any Southern meal. Leftovers can be reheated in the oven or even fried in a skillet for a crunchy twist.

Tips for Perfect Cornbread Dressing

• Use day-old cornbread: Fresh cornbread can become mushy.
• Customize your herbs: Fresh herbs like thyme and sage elevate the flavor.
• Balance moisture: The dressing should hold together but not be wet.
• Add extras: Sausage, pecans, or dried cranberries can add a special touch.

Granddaddy’s Cornbread Dressing isn’t just food—it’s tradition. Every bite carries the warmth of family gatherings, the smell of a cozy Southern kitchen, and the satisfaction of a recipe that has stood the test of time. With this step-by-step guide, you can bring a little piece of that heritage to your table, creating memories that are just as rich as the dressing itself.

If you want, I can also make a shortcut version that still tastes authentic but saves a lot of time without sacrificing flavor. Do you want me to do that?