Mama’s Classic Cornbread Dressing

Preheat the oven to 350°F (175°C). Lightly grease a 7×11-inch baking dish. Place the crumbled cornbread in a large mixing bowl.
Sauté the vegetables: In a skillet over medium heat, melt the butter. Add the diced onion and chopped celery. Cook, stirring occasionally, until soft and fragrant, about 5–7 minutes.
Mix it all together: Add the sautéed vegetables to the cornbread. Stir in the beaten eggs, chicken stock, sage, salt, and pepper. Mix until everything is well combined and evenly moistened.
Bake: Pour the mixture into the prepared baking dish. Bake for about 30 minutes, or until the top is set and just turning golden around the edges.

Make it richer: Add cooked sausage or chopped boiled eggs for extra heartiness.
Cornbread matters: Homemade or store-bought, make sure it’s slightly dry—it soaks up flavor better.
Herbs your way: Sage is traditional, but thyme or rosemary also add wonderful depth.

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