This cornbread makes the most AMAZING cornbread dressing. Having the cornbread browned on both sides adds an extra depth of flavor.
Course Side Dish
Keyword comfort food, crowd pleasers, holiday
Prep Time 10minutes
Cook Time 1hour
Total Time 1hour10minutes
Author Angela Charbonneau
2 1/2cupsdry crumbled breadcrouton dry, any sort of bread is fine - sandwich bread, french bread, etc.
6largehard boiled eggschopped
1/2-3/4cupsPepperidge Farm cubed herb stuffingthis was Gramma's SECRET ingredient- you could just add that much extra bread and some extra dried herbs
HOMEMADE turkey or chicken stock
Approximately 1 TBSP dried rubbed sagebe careful not to add too much
Salt and pepper
Mix all ingredients except the stock. Add stock until SOUPY. If you don't add enough stock, your dressing will be too dry. Taste, adjust seasonings. Pour into lightly greased large baking dish (size of a lasagna pan).
Cook at 350 degrees for about an hour. It should be brown on top and set. Check earlier than an hour to make sure it does not over cook.