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Bake the Cornbread: Preheat oven to 400°F (200°C) and grease a 9-inch baking pan. Whisk yellow cornmeal, flour, baking powder, and salt in a bowl. Stir in 2 eggs, buttermilk, and ¼ cup melted butter. Pour into the pan and bake for 20–25 minutes until golden. Cool completely, then crumble.
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Sauté Aromatics: Melt 2 tbsp butter in a skillet over medium heat. Add diced onion and chopped celery. Sauté for 5 minutes until tender and translucent.
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Combine Dry Base & Aromatics: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a large mixing bowl, combine 8 cups crumbled cornbread, 4 slices toasted crumbled white bread, cooked onions and celery, dried sage, and poultry seasoning.
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Hydrate & Bind: Gradually pour in warm broth, stirring until thoroughly moist (without pooling liquid at the bottom). Fold in 2 beaten eggs, salt, and black pepper.
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Bake: Transfer the mixture into the prepared 9×13-inch baking dish. Bake at 350°F (175°C) for 30–40 minutes until the center is set and the top is golden brown.
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Rest & Serve: Let rest for 10 minutes to allow starches to set. Garnish with fresh parsley and serve warm.
Tips & Make-Ahead
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Why add white bread? Cornbread alone crumbles easily in liquid. Toasted white bread provides gluten structure, acting as a sponge that holds broth without becoming mushy.
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Make-Ahead: Assemble the dressing in the dish, cover tightly, and refrigerate unbaked for up to 2 days. Bake straight from the fridge, adding ~10 extra minutes to the bake time.
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Freezing: Cool baked dressing completely, wrap tightly, and freeze for up to 3 months. Thaw in the fridge overnight and reheat covered at 350°F (175°C) for 20 minutes.
