Southern Cornbread Dressing is a classic side dish perfect for Thanksgiving dinner and many other holidays. The best cornbread dressing is made from scratch with homemade cornbread and a classic combination of onion, celery and sage.

* Ingredients :

+Corn bread:
° 1 1/2 cups yellow cornmeal
° 1 cup all-purpose flour
° 1/4 cup sugar
° 2 tbsp. Baking powder
° 1/2 teaspoon of baking soda
° 1 teaspoon of salt
° 2 eggs
° 1 cup of buttermilk
° 1/2 c un-salted butter, melt
° cold butter to grease the pan
+Cornbread salad dressing:
° cornbread, baked from above, crumbled
° 2 tbsp unsalted butter
° 1 large yellow onion
° 1 long stalk of celery
° 3 cloves of garlic
° 2 eggs
° 1 c warm broth-chicken
° 2 tablespoons unsalted butter, melted
° 2 tbsp. 1 tbsp fresh chopped parsley
° 1 C. 1 tsp dried sage (2 tsp if using fresh sage)
° 1 1/2 teaspoon garlic powder
° salt
° fresh cracked black pepper

* Instructions

Corn bread:
Preheat the oven to 400 ° and generously rub a 10-inch pan of butter all over the bottom and on the sides.
Mix all dried ingredients in  bowl and beat.
In another bowl, combine all the wet ingredients and whisk until smooth.
Slowly pour the wet ingredients into the dry ingredients, whisking and whipping until evenly incorporated.
Spread the cornbread dough evenly across the pan and bake for 20-22 minutes.)
Let the cornbread cool for about 10 minutes in the pan, then turn it over on the cutting board.
Cornbread salad dressing:
Prepare the vegetables while the cornbread is baking.
Set the oven to 375 ° and rub a 9 × 13 baking dish with butter all over the bottom and sides.
Dice onions also celery also mince garlic.
Preheat a saucepan over medium heat and add the butter. Sautée onions & celery to tender. Add the chopped garlic and sauté for a few more minutes. Remove the heat.
Crumble the cooked cornbread into a large mixing bowl. (I like to leave larger pieces and smaller pieces for the best dressing texture.) Add the sautéed vegetables, salt, garlic powder, pepper, sage and parsley.
Whisk the eggs, warmed broth and melted butter in another bowl and pour over the cornbread mixture. Mix everything well.
Distribute the mixture evenly in the prepared baking dish and bake for 25-30 minutes, until the top is golden and the middle is set.

Enjoy !