Mama’s Cornbread Dressing

Here’s a comforting Southern classic — Mama’s Cornbread Dressing 🥘💛 — moist, savory, and full of nostalgic flavor, perfect for holidays or Sunday dinner.

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🌽 Mama’s Cornbread Dressing

Serves: 8–10
Prep Time: 20 minutes
Cook Time: 45–55 minutes

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🧁 Ingredients

For the Cornbread:

• 1 cup cornmeal

• 1 cup all-purpose flour

• 4 tsp baking powder

• ½ tsp salt

• 1 cup buttermilk

• 2 large eggs

• ¼ cup vegetable oil or melted butter

For the Dressing:

• 1 pan of crumbled cornbread (from above or about 6 cups)

• 4 cups day-old bread cubes (white or wheat bread)

• 1 ½ cups chicken broth (or more for desired moisture)

• 1 medium onion, finely chopped

• 2 celery stalks, finely chopped

• ½ cup butter, melted

• 2 large eggs, lightly beaten

• 1 tsp poultry seasoning

• 1 tsp sage (optional but traditional)

• Salt and pepper, to taste

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🥣 Instructions

1. Bake the cornbread:

   • Preheat oven to 425°F (220°C).

   • Mix cornbread ingredients and pour into a greased 8×8-inch pan.

   • Bake 20–25 minutes or until golden. Let cool, then crumble into a large bowl.

2. Sauté vegetables:

   • In a skillet, melt butter over medium heat.

   • Add onion and celery, and cook until soft (5–7 minutes).

3. Combine dressing:

   • In a large mixing bowl, combine crumbled cornbread, bread cubes, cooked vegetables, poultry seasoning, sage, salt, and pepper.

   • Stir in beaten eggs and pour in chicken broth gradually until mixture is moist but not soupy.

4. Bake:

   • Spoon dressing into a greased 9×13-inch baking dish.

   • Bake at 350°F (175°C) for 40–45 minutes, until golden on top and set in the center.

5. Serve:

   • Serve warm with gravy, roasted turkey, or ham — just like Mama used to make.

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❤️ Tips & Variations

• 🦃 Add richness: Stir in a cup of cooked, shredded chicken or turkey.

• 🌿 Herb lovers: Add fresh thyme, parsley, or rosemary for more depth.

• 💧 Moisture control: Dressing should be moist but not soggy; add broth slowly until texture is just right.

• ❄️ Make-ahead: Assemble up to a day in advance; cover and refrigerate. Bake before serving.

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Would you like me to include Mama’s Giblet Gravy recipe to go with it? It’s the traditional Southern pairing that makes this dish complete.