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Old Fashioned Cornbread Dressing. Lots of fresh onions, celery, and sage with cornbread and sage onion biscuits.
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5 from 7 votes

Old Fashioned Cornbread Dressing

I think I might have figured out how to make Granny's Old Fashioned Cornbread Dressing even better.


  • 1 batch Egg Bread Southern Buttermilk Cornbread or use your favorite recipe
  • 6 cups croutons I used Pepperidge Farm Cubed Stuffing Sage and Onion flavor, or use Sage Onion Biscuit Croutons
  • 3 medium sweet onions diced
  • 2 cups celery diced
  • olive oil
  • 2 tablespoons fresh sage finely minced
  • 2 quarts homemade chicken/turkey stock or good quality commercially prepared
  • 1 to 2 teaspoons black pepper
  • salt to taste


  • Tear cornbread into pieces.
  • Put the cornbread and croutons into large bowl. You'll need to find a bowl bigger than your head. I have a 16 inch graniteware bowl that is perfect for making dressing.
  • Cook onions and celery in olive oil until tender. Add to bowl along with sage.
  • Add stock and stir well. Add one teaspoon of black pepper, stir and adjust as needed. I rarely need to add additional salt. Let dressing sit for 30 minutes to absorb all the liquid. Stir and pour into greased baking pans. I used 2 (8 x 8) aluminum pans instead of 1 (9 x 13) pan because I want to freeze the dressing for use at a later date. One 8 x 8 pan fits nicely inside a gallon freezer bag for storage. Bake at 350 for 45 minutes or until the top has browned.
  • Serve with Giblet Gravy.
Tried this recipe?Mention @syrupandbiscuits or tag #syrupandbiscuits!