Brenda Gantt Cornbread Dressing Recipe
Ingredients
- 1 large skillet homemade cornbread baked, cooled, and crumbled
- 2 slices day-old white bread or biscuits crumbled (optional)
- 3 tablespoons butter
- 1 medium onion finely chopped
- 2 celery stalks finely chopped
- 2 large eggs lightly beaten
- 2½ –3 cups chicken broth halal-certified or homemade
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ½ teaspoon dried sage
- ¼ teaspoon poultry seasoning
- Optional: pinch of dried thyme
Instructions
- Crumble cooled cornbread into a large bowl using your hands
- Add crumbled white bread or biscuits if using and mix gently
- Melt butter in a skillet over medium heat
- Add onion and celery and cook 6–8 minutes until soft and fragrant
- Let vegetables cool slightly, then add to the cornbread mixture
- Add salt, black pepper, sage, poultry seasoning, and thyme if using
- Stir gently to distribute seasoning evenly
- Add beaten eggs and mix lightly
- Slowly pour in chicken broth, starting with 2½ cups, stirring gently
- Stop adding broth when mixture is very moist but not soupy
- Preheat oven to 375°F (190°C)
- Butter a 9×13-inch baking dish
- Spoon dressing into dish and spread evenly
- Bake uncovered for 40–45 minutes until set and lightly golden
- Cover loosely with foil if top browns too quickly
Notes
Dressing should be soft and spoonable, not dry
Add a splash of broth before baking if mixture looks dry
Taste mixture before baking and adjust seasoning if needed
For a softer center, cover for first 20 minutes, then uncover
For a crispier top, drizzle 1 tablespoon melted butter before baking