Hey everyone, Jason Griffith here! As someone who deeply appreciates the heart and soul of Southern cooking, there’s one dish ...

This cornbread dressing starts by baking a batch of homemade cornbread. It’s then crumbled up with a myriad of woody and savory herbs, vegetables, broth and even more bread, and baked to golden ...

Cornbread Dressing There are two things you must keep in mind when you make this dressing. The first is you must test it along the way for seasoning, particularly salt and sage, ...

Cornbread Dressing. Serves 10-12. Recipe is by Joy Nell Bailey Griffin, captured by Teresa Bailey Day. 2 tablespoons bacon grease. 2 packages Mexican cornbread mix. 2 eggs, beaten + 4 eggs, beaten.

Heat the oven to 375 degrees. Grease a 9-by-13-inch baking dish with butter. Place the cornbread in a large bowl, then pour the stock and aromatics over the top.

Prepare the dressing: Preheat oven to 350°F. Melt butter in a large skillet over medium-high; add onion and celery, and cook, stirring often, until tender, 10 to 12 minutes.

Bake in preheated oven until cornbread is golden, about 25 minutes; cool in skillet 20 minutes. Remove from skillet to a wire rack, and cool completely, 20 to 30 more minutes. Crumble cornbread.

Cornbread dressing is a Southern thing. Not until I was in college did I realize there was any other kind of dressing, and the turkey was never stuffed with it.

For me, there is one dish that makes the holiday — any holiday — and that’s my mother’s cornbread dressing. We love it for Thanksgiving, Christmas and even Easter, if we’re in the mood ...