Granddaddy's Cornbread Dressing on a plate with chicken and green beans.

Absolutely! Here’s a detailed, unique article on Granddaddy’s Cornbread Dressing, with step-by-step instructions. I made it thorough so it’s easy to follow, even for beginners.

Granddaddy’s Cornbread Dressing: A Classic Southern Treasure

When it comes to Southern comfort food, few dishes evoke nostalgia quite like Granddaddy’s Cornbread Dressing. This dish is rich, savory, and perfectly moist, combining the crumbly goodness of cornbread with aromatic vegetables, herbs, and the savory depth of chicken broth. It’s the ultimate side for holidays, family gatherings, or any time you crave that heartwarming, homemade flavor.

Here’s a step-by-step guide to making this classic recipe exactly like Granddaddy would.

Ingredients You’ll Need

For the Cornbread:

2 cups cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons sugar (optional, for slight sweetness)
2 large eggs
1 ½ cups milk
½ cup unsalted butter, melted

For the Dressing:

1 large onion, finely chopped
3 celery stalks, finely chopped
1 green bell pepper, finely chopped (optional)
4 cloves garlic, minced
½ teaspoon black pepper
1 teaspoon salt (adjust to taste)
2 teaspoons poultry seasoning
4 cups chicken broth (or vegetable broth)
2 large eggs, beaten
1/2 cup fresh parsley, chopped
½ cup butter, melted

Step 1: Make the Cornbread

Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish or a similar pan.
In a large bowl, mix the cornmeal, flour, baking powder, salt, and sugar.
In another bowl, whisk together the eggs, milk, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Pour the batter into the prepared pan and bake for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Allow the cornbread to cool, then crumble it into a large mixing bowl.

Tip: Slightly stale cornbread works best for dressing, as it absorbs the broth without becoming mushy.