In a medium bowl, mix together the cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the egg, milk, melted butter, and vegetable oil. Add the wet ingredients to the dry ingredients and stir until combined.
Pour the batter into a greased 8×8-inch baking dish or cast-iron skillet.
Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Let the cornbread cool slightly, then crumble it into small pieces. Set aside.
2. Cook the Sausage (Optional):
If you’re using sausage, cook the ground sausage in a large skillet over medium heat until browned and fully cooked, breaking it up into small pieces as it cooks. Drain any excess fat and set aside.
3. Sauté the Vegetables:
In the same skillet, melt the butter over medium heat.
Add the chopped onion, celery, and minced garlic, and cook until the vegetables are soft and translucent, about 5-7 minutes.
4. Assemble the Dressing:
In a large mixing bowl, combine the crumbled cornbread, cooked sausage (if using), and sautéed vegetables.
Add the chicken broth, sage, thyme, pepper, and salt. Mix well.
Stir in the beaten eggs and milk until the mixture is evenly combined.
If the dressing seems too dry, add a little more broth or milk until you reach the desired consistency.
5. Bake the Dressing:
Preheat your oven to 350°F (175°C).
Transfer the dressing mixture to a greased 9×13-inch baking dish.
Bake for 30-40 minutes, or until the top is golden brown and crispy.
6. Serve:
Garnish with fresh parsley if desired, and serve warm alongside your favorite main dishes
