If you didn’t grow up on southern cornbread dressing, you have to make it. It’s better than the turkey.
Real cornbread dressing starts with a skillet (or two) of cast iron cornbread. You can’t rely on a bag of crumbs, and you can’t use a box of sweet Jiffy mix. For foolproof convenience we always use a southern-style self-rising cornmeal mix (with leavening and salt already mixed in), like Martha White brand. Once that’s done, the rest is a cinch. Just combine the cornbread with the usual dressing ingredients like sage, celery, onion, broth, and eggs. If you need a recipe, here’s a good one:
Here’s a short video to help you get started. Happy Thanksgiving!