Mama’s Cornbread Dressing
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.
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.