(Serves 10–12)
For the Cornbread (Make 1–2 Days Ahead):
- 1½ cups (190g) stone-ground cornmeal
- ½ cup (65g) all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1¼ cups buttermilk
- ¼ cup whole milk
- 1 large egg
- ¼ cup (½ stick) melted bacon grease or butter
- No sugar! (Granddaddy would’ve frowned)
💡 Shortcut: Use 1 (8.5 oz) box of unsweetened cornbread mix—but homemade is best.
For the Dressing:
- 8 cups dried cornbread cubes (from 1 batch above)
- 1 lb mild country sausage, crumbled and browned
- ½ cup (1 stick) butter
- 2 cups yellow onion, finely diced
- 2 cups celery, finely diced
- 4 cloves garlic, minced
- 3½–4 cups homemade turkey or chicken broth (warm)
- 2 large eggs, beaten
- ¼ cup fresh parsley, chopped
- 2 tbsp poultry seasoning (or 1 tbsp each dried sage + thyme)
- 1½ tsp black pepper
- 1 tsp salt (adjust to taste)
Step-by-Step Instructions (The Granddaddy Way)
1. Bake & Dry the Cornbread
- Make cornbread 1–2 days ahead. Cool completely.
- Cut into ¾-inch cubes.
- Spread on a baking sheet and dry in a 250°F oven for 30–45 minutes, stirring once, until crisp but not hard. Cool.
2. Brown the Sausage & Sauté Aromatics
- In a large skillet or cast-iron pan, brown sausage over medium heat. Remove, leaving drippings.
- Add butter, onion, and celery. Cook 10–12 minutes until soft and golden.
- Stir in garlic; cook 1 minute more.
3. Mix the Dressing
- In a huge bowl, combine dried cornbread, sausage, onion mixture, parsley, and herbs.
- In another bowl, whisk warm broth, eggs, salt, and pepper.
- Slowly pour wet into dry, stirring gently until evenly moistened.
- Test: Squeeze a handful—it should hold together without dripping.
4. Bake to Golden Perfection
- Preheat oven to 350°F (175°C).
- Grease a 9x13-inch baking dish (or deep cast-iron skillet).
- Pour dressing in, pat smooth.
- Cover with foil. Bake 30 minutes.
- Uncover, bake 15–20 more minutes until top is crisp and edges are caramelized.
Granddaddy’s Pro Tips
- Never use sweet cornbread—it turns dressing cloying.
- Dry cornbread well—soggy dressing is a sin.
- Use warm broth—cold broth makes dressing dense.
- Don’t overmix—keep it light and airy.
- Broth amount is key: Start with 3½ cups; add more only if dry.
Make-Ahead & Storage
- Assemble (unbaked) 1 day ahead: Cover, refrigerate. Add 10 mins to bake time.
- Leftovers: Keep covered in fridge up to 4 days. Reheat in oven with a splash of broth.
- Freeze: Not ideal—texture suffers when thawed.
Frequently Asked Questions
Q: Can I make this without sausage?
A: Yes—add 2 tbsp butter and 1 tsp smoked paprika for depth.
Q: My dressing is dry—what went wrong?
A: Likely not enough broth or overbaked. Next time, check at 15 mins uncovered.
Q: Do you add boiled eggs or oysters?
A: Some families do! Stir in 2 chopped hard-boiled eggs or 1 cup oysters with the broth.
Q: Is this stuffing or dressing?
A: Dressing—baked separately (the Southern way!). Stuffing goes inside the bird.
A Dish Full of Legacy
Granddaddy’s Cornbread Dressing isn’t just a side—it’s a love letter to home, heritage, and hospitality. It’s what you bring to the table when you want to honor those who taught you that food is more than fuel—it’s memory, generosity, and belonging.
So bake that cornbread, render that sausage, and layer with care. Because some traditions aren’t written down—they’re stirred into a bowl and passed around with pride.
“Eat up, son. There’s plenty more where that came from.” 🌽🧡
