This is the recipe my family has used forever. It’s simple, easy, calls for just a few ingredients and, in keeping with my family’s tradition, doesn’t include any sage. If you have to have sage in there, just add it. I also included the cornbread recipe we use to make the dressing.

Click here for the original recipe.

Southern Cornbread Dressing

Prep time: 10 mins 

Cook time: 45 mins 

Your best cornbread dressing recipe yet. (Southern Bite)

Total time: 55 mins

Serves: 6 to 8

Ingredients

• 7 cups crumbled cornbread (use recipe below)
• 1 (10½-ounce) can cream of celery soup
• 1 (10½-ounce) can cream of chicken soup
• 2 cups chicken broth
• 1 small onion, finely chopped
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Preheat the oven to 350 degrees. Lightly spray a 13-by-9-inch baking dish with nonstick cooking spray.

2. In a large bowl, combine the cornbread, cream of celery soup, cream of chicken soup, broth, onions, salt and pepper. Pour the mixture into the baking dish. Cook uncovered for 30 to 45 minutes or until golden brown.

Easy Cornbread

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: About 8

Ingredients

• 2 cups self-rising cornmeal mix
• 1¾ cups buttermilk
• 1 egg
• ¼ cup vegetable oil, plus more for coating skillet

Instructions

1. Lightly coat a 9-inch cast-iron skillet with vegetable oil. Place the skillet in the oven and preheat the oven to 450 degrees.

2. Meanwhile, in a large bowl, combine the cornmeal mix, buttermilk, egg, and ¼ cup vegetable oil. Stir until smooth.

3.Once the oven has preheated, carefully remove the skillet and pour the batter into the skillet. Return to the oven and bake for 20 to 25 minutes or until golden brown.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out The Southern Bite Cookbook.