There’s nothing quite like the smell of Mama’s Cornbread Dressing wafting through the house during the holidays. This recipe has been passed down in our family for generations, lovingly prepared each Thanksgiving and Christmas. I remember helping my mother in the kitchen as she crumbled day-old cornbread, the scent of butter-sautéed onions and celery filling the air. It was always the heart of our holiday meal, nestled next to the turkey and cranberry sauce.

Mama’s Cornbread Dressing is a comforting Southern classic. It’s moist yet lightly crisp on top, richly seasoned with sage and thyme, and full of flavor in every bite. Whether you’re preparing a full holiday feast or simply craving a taste of tradition, this dish brings warmth and nostalgia to any table.

Why You’ll Love Mama’s Cornbread Dressing

Full of Southern flavor: Classic herbs like sage and thyme give it that traditional holiday taste.
Perfect texture: Soft and moist inside with a lightly crisp, golden-brown crust.
Great for make-ahead: Can be assembled a day early and baked fresh when needed.
Feeds a crowd: A comforting side dish that stretches easily for family gatherings.
Customizable: Add sausage, mushrooms, or nuts for variety without losing the traditional feel.
Freezer-friendly: Make extra and freeze portions for future comfort meals.

Ingredients You’ll Need

6 cups crumbled cornbread – Day-old is best. Use your favorite homemade recipe or a mix.
2 tablespoons butter – For sautéing veggies; you can add more for richer flavor.
1 medium onion, diced – Yellow onion is traditional, but sweet onions work too.
3 celery stalks, diced – Adds crunch and depth.
2 cups chicken broth – Low-sodium preferred for better control of saltiness.
2 large eggs, beaten – Helps bind the dressing together.
1 tablespoon dried sage – The signature seasoning of Southern dressing.
1 teaspoon dried thyme – Adds herbal warmth.
½ teaspoon black pepper – Freshly ground for best flavor.
1 teaspoon salt – Adjust to taste, especially if using salted broth.

Step-by-Step Instructions

Preheat Your Oven
Set your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish or similar casserole pan.
Sauté the Aromatics
In a large skillet, melt the butter over medium heat. Add diced onion and celery. Sauté for about 5–7 minutes, or until the vegetables are soft and fragrant. Stir occasionally so nothing browns too much.
Mix the Dry Ingredients
In a large mixing bowl, place your crumbled cornbread. Add the sautéed onion and celery along with sage, thyme, pepper, and salt. Gently toss everything together to distribute the seasonings evenly.
Prepare the Liquid Mixture
In a separate bowl, whisk together the chicken broth and the beaten eggs until well blended.
Combine Wet and Dry
Slowly pour the broth and egg mixture over the cornbread mixture. Gently stir with a large spoon or your hands (clean hands work best!) until everything is moistened. It should be damp but not soggy.
Transfer to Baking Dish
Spoon the mixture into your greased dish. Press down lightly with a spatula to level it out without compacting it too much.
Bake Until Golden
Place the dish uncovered into the preheated oven. Bake for 45–50 minutes, or until the top is golden brown and the center is set. It should not jiggle when gently shaken.
Let It Rest
Remove from oven and let the dressing rest for at least 5 minutes. This allows the flavors to settle and makes it easier to serve.

Serving and Storage Tips

Serving Suggestions:

Serve warm with turkey, chicken, or ham.
Pairs perfectly with cranberry sauce and a drizzle of gravy.
Garnish with fresh parsley or sage leaves for a festive touch.

Storage:

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating Tips:

Reheat in a 350°F oven for 15–20 minutes, covered with foil to retain moisture.
You can also microwave individual portions for 1–2 minutes.

Helpful Notes

Cornbread Tip: Use day-old or slightly dry cornbread so it holds up to the broth without turning mushy.
Add-Ins: Try adding cooked crumbled sausage, sautéed mushrooms, or even diced apples for a sweet twist.
Herbs: You can use fresh herbs if preferred. Substitute 1 tablespoon of fresh for every teaspoon of dried.
Make Ahead: Assemble the entire dish the day before, cover, and refrigerate. Add 5–10 minutes to the baking time.
Egg-Free Version: Skip the eggs and use extra broth or a flax egg substitute if needed.

Frequently Asked Questions

Can I make this cornbread dressing without eggs?
Yes! The eggs help bind the dressing, but you can omit them or use a flax egg alternative. Add a bit more broth for moisture.
Is this dressing the same as stuffing?
Not exactly. Stuffing is usually cooked inside the bird, while dressing is baked separately. The flavors are similar, but the textures differ slightly.
Can I use store-bought cornbread?
Absolutely. Just be sure it’s not too sweet, and let it dry out slightly before using.
How can I make this vegetarian?
Use vegetable broth instead of chicken broth. You can also add sautéed mushrooms or roasted veggies for a hearty touch.
Why is my dressing too wet or too dry?
If it’s too wet, you may have added too much broth or your cornbread was too fresh. If it’s too dry, add more broth gradually before baking.

Final Thoughts

Mama’s Cornbread Dressing is the very essence of Southern comfort food. Every bite is rich with savory herbs, tender vegetables, and the rustic texture of perfectly seasoned cornbread. Whether you’re making it for a holiday feast or a special Sunday dinner, this dish has a way of turning an ordinary meal into a memorable tradition.

This recipe has been tested and loved many times in our family kitchen. It's reliable, flexible, and oh-so-delicious. I hope it becomes a treasured part of your holiday table just like it is on ours. If you try it, let me know how it turns out — and don’t forget to pass it on!

Mama’s Cornbread Dressing

Patricia Collins

This traditional Southern-style cornbread dressing is moist, savory, and rich in holiday flavor. Made with day-old cornbread, sautéed veggies, and warm herbs, it's the perfect side dish for Thanksgiving or any family gathering.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 50

Total Time 1 5

Servings 6

Calories 280 kcal

Ingredients

6 cups crumbled cornbread preferably day-old
2 tablespoons butter
1 medium onion diced
3 celery stalks diced
2 cups chicken broth
2 large eggs beaten
1 tablespoon dried sage
1 teaspoon dried thyme
½ teaspoon black pepper
1 teaspoon salt

Instructions

Preheat oven to 350°F (175°C) and grease a baking dish.
In a skillet, melt butter over medium heat. Sauté onion and celery until soft, about 5–7 minutes.
In a large bowl, mix cornbread, sautéed vegetables, sage, thyme, salt, and pepper.
In a separate bowl, whisk chicken broth and eggs.
Pour the liquid over the cornbread mixture and stir until just moistened.
Transfer mixture to the prepared dish and press lightly to even out.
Bake uncovered for 45–50 minutes or until golden brown and set.
Let rest 5 minutes before serving.

Notes

Use day-old or slightly dry cornbread for best texture.
Make it vegetarian with vegetable broth and no eggs.
Add-ins like sausage, mushrooms, or apples add depth and variety.
Can be prepped a day ahead; store covered in fridge and bake before serving.