Mama’s Cornbread Dressing

Why You’ll Love This Recipe

Mama’s Cornbread Dressing is more than just a side dish—it’s a warm hug from the kitchen. With crumbled cornbread, sautéed onions and celery, and a mix of poultry seasoning and sage, it delivers a rich, savory flavor that’s both nostalgic and irresistible. This is the kind of recipe that’s passed down from generation to generation, gracing the holiday table year after year.

Ingredients

• 6 cups crumbled cornbread – The heart of the dish; gives it rich, rustic flavor and texture.
• 4 cups day-old white bread, torn – Adds softness and helps balance the density of the cornbread.
• 1 cup celery, finely chopped – Adds fresh crunch and slight bitterness to balance flavors.
• 1 cup onion, finely chopped – Gives the dish its classic savory aroma.
• 1/2 cup (1 stick) butter – For sautéing vegetables; enhances flavor and richness.
• 2 teaspoons poultry seasoning – Classic herbs that bring holiday flavor to life.
• 1 teaspoon dried sage – Warm and earthy; essential for traditional Southern dressing.
• Salt and black pepper, to taste – Critical for seasoning and balance.
• 2 to 3 cups chicken broth, warmed – Binds the mixture and keeps it moist and flavorful.
• 2 large eggs, lightly beaten – Helps the dressing set and adds structure.

Instructions

1. Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by greasing it lightly or lining with parchment paper.
2. Sauté the vegetables: In a large skillet, melt the butter over medium heat. Add the chopped onion and celery. Cook for 5–7 minutes until tender and translucent. Remove from heat.
3. Mix the breads: In a large bowl, combine the crumbled cornbread and torn white bread. Gently toss together.
4. Combine everything: Add the sautéed veggies, poultry seasoning, sage, salt, and pepper to the bread mixture. Stir gently to combine. Pour in 2 cups of the warm chicken broth and the beaten eggs. Mix until moist but not soggy. Add more broth if needed.
5. Transfer to baking dish: Spread the mixture evenly in the prepared dish. Cover loosely with foil.
6. Bake: Bake covered for 25–30 minutes. Remove foil and bake for an additional 15–20 minutes, or until the top is golden brown and slightly crispy.
7. Let it rest: Allow to cool for 5–10 minutes before serving for the best texture.

Pro Tips for Perfect Cornbread Dressing

• Use day-old breads: Stale cornbread and white bread absorb broth better without turning mushy.
• Customize the flavor: Add fresh herbs like thyme or rosemary for a unique twist.
• Make ahead: Assemble the day before and refrigerate, then bake just before serving.
• Add meat: Stir in chopped cooked turkey or sausage for a heartier dressing.

Serving Suggestions

This cornbread dressing pairs beautifully with:

• Roast turkey or baked chicken
• Cranberry sauce and gravy
• Southern sides like sweet potato casserole, green beans, or collard greens