Southern cornbread dressing is a must during the holidays. But it is easy enough to have anytime. A traditional southern recipe that until now has been intimidating.

We show you how easy and delicious it is. Savory notes of onion, sage, and celery will satisfy any preference and help win folks over from the stuffing team.


Cornmeal Buttermilk Egg Canola Oil Sage

For The Cornbread Preheat the oven to 450 degrees Fahrenheit. Use half of the canola oil to grease a heavy, 10-inch cast iron skillet and place it in the oven while preheating.


Mix all the ingredients together. Mixing well, but some lumps are ok. Remove the skillet from the oven and pour in the batter. Return to the preheated oven and bake for 20–25 minutes. Cool and save for dressing.


For The Dressing Preheat the oven to 350 degrees Fahrenheit. Crumble the pre-made cornbread to your liking.


In a large bowl, combine crumbled cornbread, onions, celery, and their pan drippings. Mix well. Add in the beaten eggs and pepper, and mix well.


Next, add the broth, one cup at a time, until desired consistency is reached. Keep in mind that a lot of the liquid will evaporate during cooking, so 2 cups is a good rule for a firm yet moist dressing.


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