Step 1

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease a 7x11-inch baking dish with cooking spray. Place crumbled cornbread in a large bowl.

Step 2

Melt the butter in a large skillet over medium heat. Once the butter is melted, add the diced onion and chopped celery. Cook until the vegetables are softened, and the onion is translucent, about 5 to 7 minutes.

Step 3

Add the sautéed onion and celery to the cornbread. Gradually add the chicken stock, egg, sage, salt, and pepper to the cornbread mixture, stirring continuously.

Step 4

Transfer the mixture to the prepared baking dish, spreading it evenly with a spatula.

Step 5

Bake the cornbread dressing in the oven until it's browned on the edges, about 30 minutes.