A Southern-style dressing that uses our treasured Organic Yellow Cornmeal for your holiday meals.


  • 3 tbsp. butter, plus more for pan
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • Kosher salt
  • Freshly ground black pepper
  • 3 cloves garlic, minced
  • 2 tbsp freshly chopped sage
  • 2 tsp fresh thyme leaves
  • 2 eggs
  • 1 cup low-sodium chicken or vegetable broth
  • Freshly chopped parsley, for garnish


  1. Preheat oven to 400° and grease a 9"-x-13" baking pan generously with cooking spray.
  2. In a large bowl whisk together the yellow cornmeal, the all-purpose flour, brown sugar, baking powder, baking soda, and salt.
  3. In another large bowl, whisk together milk, buttermilk, eggs, and melted butter.
  4. Add wet ingredients to dry ingredients and stir with a fork until just incorporated.
  5. Pour batter into a prepared baking dish and bake until the top is golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes.
  6. Let cool completely then crumble into large pieces and transfer to a large bowl.
  7. Grease a large baking dish with butter and reduce oven temperature to 375°.
  8. In a large skillet over medium heat, melt butter.
  9. Stir in onion and celery and season with salt and pepper.
  10. Cook until soft, about 8 minutes, then stir in garlic, sage, and thyme and cook until fragrant, about 1 minute.
  11. Remove from heat and toss with crumbled cornbread.
  12. Season with salt and pepper.
  13. In a small bowl, whisk together eggs and chicken broth.
  14. Pour over cornbread mixture and toss to coat, then transfer to prepared baking dish.
  15. Bake until toasted on top and hot throughout, about 30 minutes.