Instructions
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Preheat your oven to 350°F (175°C). Lightly grease a 7×11-inch baking dish.
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In a large mixing bowl, add the crumbled cornbread.
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In a skillet over medium heat, melt the butter.
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Add the onion and celery, cooking for 5–7 minutes until tender and fragrant.
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Transfer the sautéed vegetables to the bowl of cornbread.
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Stir in the chicken stock, beaten eggs, sage, salt, and pepper. Mix until well combined but not overly mushy.
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Spread the mixture evenly into your prepared baking dish.
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Bake for about 30 minutes, or until the edges start to turn golden brown.
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Serve warm and enjoy the comforting taste of home.
Whether you’re serving it alongside roast turkey or a baked ham, this dish always gets rave reviews. It’s a family tradition in every bite—and once you try it, you might just start baking it more than a dozen times a year too.