Thanksgiving is next week and if your anything like me you’ve been thinking about the menu for a while now. I know many of us have the staples that make an appearance year after year and then there are those new to use side dishes that we have to try out as well. This southern-style cornbread is the dish that’s part of our Thanksgiving dinner year after year. It’s about as southern as you can get and everything I know about it I learned from my grandmother. It’s a dish she made for her children, grandchildren and then eventually great-grandchildren before she passed away almost 10 years ago. I know how much my family loves this recipe, not only because it’s delicious, but for the memories it brings us. It was important for me to keep this cornbread dressing around during the holidays because of that and a tradition I wanted to continue to carry with my own kids.
I first blogged about this recipe back in 2012 but over the years I’ve tweaked it a bit. I wanted to make this dish healthier without sacrificing the same great taste I know and love. I can honestly say after several years and multiple attempts I’ve finally achieved that. My preferred method for making cornbread can be found here but store-bought will work too. If making your own I recommend doing so a day ahead to save yourself time when putting it together. Once all your ingredients are mixed it will resemble that of cake batter, almost soupy even, but once it bakes it will firm up and become perfectly moist.
Cornbread dressing has always been the star of the show when it comes to our Thanksgiving dinner and if you’ve never experienced this goodness I highly recommend adding it to your menu as well.
- 3 cups packed cornbread (store bought or homemade)
- 1½ cups herb stuffing cubes (I used Arrowhead Mills,Organic)
- ½ cup finely chopped celery
- ½ cup chopped onion
- ⅓ cup butter melted
- 2 eggs, beaten
- 1 egg white
- ½ teaspoon salt
- ½ teaspoon pepper
- 1½ teaspoons poultry seasoning
- 2½ cups unsalted chicken broth
- ½ tablespoon sage
- Preheat oven to 425 degrees
- Saute celery and onion in oil or butter until tender
- Combine all the ingredients into a large bowl, stirring to combine. The mixture will have the consistency of a thick cake batter
- Transfer the stuffing mixture to a 13 x 9 inch baking dish coated with cooking spray. Bake on 425 degrees for 30 minutes or until the top and edges are brown.