Step 1: Prepare the Vegetables
In a large skillet, melt the butter over medium heat.
Add the diced onion, celery, and bell pepper.
Cook for about 5–7 minutes until the vegetables become soft and fragrant.
Step 2: Combine the Base
In a large mixing bowl, add the crumbled cornbread.
Stir in the sautéed vegetables while they are still warm.
Step 3: Add Seasoning and Eggs
Mix in:
- Sage
- Thyme
- Salt and pepper
Then add the beaten eggs and mix well until evenly combined.
Step 4: Add Broth
Slowly pour in the broth, a little at a time, until the mixture is moist but not soupy.
The texture should be soft and scoopable.
Step 5: Bake
Preheat your oven to 180°C (350°F).
Transfer the mixture into a greased baking dish.
Bake for 30–40 minutes, or until the top is golden and slightly crisp.
Step 6: Serve
Let it cool for a few minutes before serving warm.
🍽️ Serving Suggestions
Cornbread dressing pairs beautifully with:
- Roast turkey or chicken 🍗
- Gravy 🥣
- Green beans or collard greens
- Cranberry sauce 🍒
- Mashed potatoes 🥔
🔄 Variations
