Step 1

Heat oven to 350°F (177°C)

Step 2

Heat 2 tablespoons of butter in a medium-sized skillet over medium heat. Add the chopped onions, carrots, and celery and cook until the vegetables have softened, stirring occasionally for about 3 minutes.

Step 3

Add the garlic, salt, sage, and Italian seasoning to the onion mixture and cook, stirring frequently for 30 seconds. Remove pan from the heat and set aside.

Step 4

In a large bowl, combine crumbled cornbread and bread. Set aside.

Step 5

In a small bowl, whisk together the egg, chicken broth, and cream. Stir in the onion mixture.

Step 6

Pour the liquid ingredients into the bowl with the cornbread and stir. The mixture should be very moist.

Step 7

Transfer to a buttered 5x7-inch baking dish. Cut 1 tablespoon of butter into small pieces and scatter the butter over the top of the dressing.

Step 8

Bake for 30 minutes or until the top is lightly golden.

Step 9

Enjoy warm.