Mama’s Cornbread Dressing

SAVE THIS!

Introduction

Mama’s Cornbread Dressing is a comforting Southern favorite, often served during holidays like Thanksgiving and Christmas, but delicious enough to enjoy year-round. Made with moist, crumbled cornbread, savory vegetables, herbs, and a rich broth, it’s the perfect side dish to bring warmth and tradition to the table. Unlike stuffing baked inside poultry, this dressing is baked separately, giving it a soft, hearty texture with just the right golden crust on top.

Ingredients

• 6 cups crumbled cornbread (homemade or store-bought)
• 4 cups day-old bread, cubed (white or French bread)
• 1 stick (½ cup) unsalted butter
• 1 medium onion, finely chopped
• 2 celery stalks, finely chopped
• 2–3 cups chicken or turkey broth (as needed)
• 2 large eggs, beaten
• 1 tsp poultry seasoning (or to taste)
• 1 tsp dried sage (optional, adjust to preference)
• ½ tsp black pepper
• ½ tsp salt (adjust depending on broth)

Instructions

1. Prepare the Cornbread: If making from scratch, bake cornbread a day ahead so it has time to firm up. Crumble into a large mixing bowl. Add cubed day-old bread.
2. Cook the Vegetables: In a skillet, melt butter over medium heat. Add onion and celery, cooking until soft and fragrant (about 5–7 minutes).
3. Mix the Dressing: Add the cooked vegetables to the bread mixture. Stir in poultry seasoning, sage, salt, and pepper.
4. Add Wet Ingredients: Pour in the beaten eggs and gradually mix in broth until the mixture is moist but not soupy (start with 2 cups and add more if needed).
5. Bake: Transfer mixture into a greased 9×13-inch baking dish. Bake at 350°F (175°C) for 40–45 minutes, or until the top is golden brown and the center is set.
6. Serve: Let it cool slightly before scooping.

Storage Method

• Refrigerator: Store leftovers in an airtight container up to 3 days. Reheat covered in the oven at 325°F until warm, or in the microwave for single servings.
• Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Make-Ahead Tip: You can prepare the dressing mixture a day in advance, cover, and refrigerate. Bake fresh the next day.