Granna’s Southern Cornbread Dressing

Preheat your oven to 400°F (200°C) and grease a 9-inch baking pan. Whisk 2 cups yellow cornmeal, 1 cup flour, 1 tbsp baking powder, and 1 tsp salt in a bowl. Stir in 2 eggs, 1½ cups buttermilk, and ¼ cup melted butter. Bake for 20 to 25 minutes until golden. Cool completely, then crumble.

Melt 2 tbsp butter in a skillet over medium heat. Add 1 diced onion and 3 finely chopped celery stalks. Sauté for 5 minutes until tender and translucent.

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a large bowl, mix 8 cups crumbled cornbread, 4 slices toasted crumbled white bread, sautéed onions/celery, 1 tsp dried sage, and 1 tsp poultry seasoning.

Gradually pour in 4 cups chicken or turkey broth, stirring until the bread is thoroughly moist but not drowning in pooled liquid. Fold in 2 beaten eggs, salt, and black pepper.

Transfer the dressing into the 9×13-inch baking dish. Bake at 350°F (175°C) for 30 to 40 minutes until the center is set and the top develops a deep golden crust.

Let the dressing rest for 10 minutes before serving to allow the internal starches to firm up. Garnish with fresh parsley and serve alongside warm turkey or gravy.