Mama’s Cornbread Dressing

There’s something magical about the aroma of cornbread dressing wafting through the house during the holidays. This cherished family recipe has been passed down through generations, capturing the essence of Southern comfort food at its finest.

While many reserve this dish for Thanksgiving, this versatile side deserves a spot at your table year-round. The perfect blend of crumbly cornbread, aromatics, and herbs creates a dish that’s both nostalgic and incredibly satisfying.

Why You’ll Love This

• Uses simple, pantry-friendly ingredients you likely have on hand
• Can be prepared ahead and baked when needed
• Achieves the perfect balance of moist interior and crispy top
• Easily customizable with your favorite herbs and add-ins
• Leftovers taste even better the next day

Ingredients

• 6 cups crumbled cornbread
• 2 tablespoons butter
• 1 medium onion, diced
• 3 celery stalks, diced
• 2 cups chicken broth
• 2 large eggs, beaten
• 1 tablespoon sage, dried
• 1 teaspoon thyme, dried
• 1/2 teaspoon black pepper
• 1 teaspoon salt

Instructions

1. Preheat oven to 375°F and grease a 9×13 baking dish.
2. Sauté onion and celery in butter until softened, about 5 minutes.
3. In a large bowl, combine crumbled cornbread with sautéed vegetables.
4. Mix in beaten eggs, herbs, salt, and pepper.
5. Gradually add chicken broth, stirring until mixture is moist but not soggy.
6. Transfer to prepared baking dish and smooth the top.
7. Bake for 30-35 minutes until golden brown and set.

Tips & Variations

• Day-old cornbread works best as it absorbs liquid better
• Add chopped pecans for extra crunch and Southern flair
• Substitute vegetable broth for a vegetarian version
• Mix in cooked, crumbled sausage for a heartier dish
• Adjust liquid gradually – cornbread varieties absorb differently

Serving Suggestions

Serve this cornbread dressing hot alongside roasted turkey, chicken, or pork. It pairs beautifully with cranberry sauce and gravy. For a complete Southern meal, serve with collard greens and sweet potato casserole.

Notes

• Stores well in the refrigerator for up to 4 days
• Can be frozen for up to 3 months in an airtight container
• Test doneness by inserting a knife in center – should come out clean

FAQs

• Can I make this ahead of time? Yes, assemble up to 24 hours in advance and bake when ready.
• Why is my dressing dry? Make sure to add enough broth and don’t overbake.
• Can I use store-bought cornbread? Yes, though homemade provides better texture and flavor.
• How do I reheat leftovers? Warm in a 325°F oven until heated through, about 15-20 minutes.

Mama’s Cornbread Dressing

Recipe by Stephanie Williams

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There’s something magical about the aroma of cornbread dressing wafting through the house during the holidays. This cherished family recipe has been passed down

Servings4

Prep15 min

Cook45 min

Calories—

Ingredients

• 6 cups crumbled cornbread
• 2 tablespoons butter
• 1 medium onion, diced
• 3 celery stalks, diced
• 2 cups chicken broth
• 2 large eggs, beaten
• 1 tablespoon sage, dried
• 1 teaspoon thyme, dried
• 1/2 teaspoon black pepper
• 1 teaspoon salt

Steps

1. Preheat oven to 375°F and grease a 9x13 baking dish.
2. Sauté onion and celery in butter until softened, about 5 minutes.
3. In a large bowl, combine crumbled cornbread with sautéed vegetables.
4. Mix in beaten eggs, herbs, salt, and pepper.
5. Gradually add chicken broth, stirring until mixture is moist but not soggy.
6. Transfer to prepared baking dish and smooth the top.
7. Bake for 30-35 minutes until golden brown and set.

Notes

• Stores well in the refrigerator for up to 4 days
• Can be frozen for up to 3 months in an airtight container
• Test doneness by inserting a knife in center - should come out clean