Classic Southern Cornbread Dressing

Instructions

Prepare the Cornbread: Prepare the dry cornbread mix according to the package directions. Allow the cornbread to cool completely so it firms up and crumbles easily without becoming mushy. Once cooled, crumble the cornbread into small, even pieces. Measure out about 3 cups.
Preheat & Prepare the Pan: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly, making sure the corners and sides are well coated to prevent sticking.
Sauté the Vegetables: In a large skillet over medium heat, melt the butter. Add the chopped celery and onion and sauté, stirring occasionally, until they are soft, translucent, and fragrant, about 5–7 minutes. Do not brown; the vegetables should remain tender.
Mix the Dressing: In a large mixing bowl, combine the sautéed celery and onion with the crumbled cornbread. Add the beaten eggs, chicken stock, dried sage, and salt and pepper to taste.
Combine Gently: Stir until everything is well mixed and evenly moistened. The mixture should be soft and spoonable, but not soupy.

Transfer to Baking Dish: Spoon the cornbread mixture into the prepared baking dish and spread it evenly. Gently press it down so it bakes uniformly.
Bake: Place the dish in the preheated oven and bake uncovered for about 30 minutes, or until the dressing is set and the top is lightly golden.
Rest Before Serving: Remove the dressing from the oven and let it rest for 5–10 minutes. This allows it to firm slightly and makes serving easier.