Mama’s Cornbread Dressing

Why You’ll Love This Recipe

I love this dish because it’s hearty, flavorful, and tastes like tradition on a plate. The buttery vegetables, the crumbly bread mixture, and the warm spices all come together to make the kind of dressing that never lasts long on the table. It’s a must-have alongside turkey, chicken, or ham — and honestly, sometimes I make it just to eat with gravy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups chopped onions

• 2 cups chopped celery

• 1/2 cup butter

• 4 cups finely crumbled toasted bread

• 4 cups finely crumbled cornbread

• 1 tablespoon salt

• 2 teaspoons freshly ground black pepper

• 1 tablespoon dried sage

• 2 teaspoons poultry seasoning

• 2–3 cups chicken broth (enough to moisten)

• 2 large eggs, lightly beaten

Directions

1. Sauté the vegetables: In a large skillet, I melt the butter over medium heat, then add the onions and celery. I cook them for about 8–10 minutes, until soft and fragrant.

2. Mix the bread base: In a large mixing bowl, I combine the toasted bread, cornbread crumbles, salt, pepper, sage, and poultry seasoning.

3. Add the veggies: I stir in the sautéed onion and celery mixture.

4. Moisten the dressing: I gradually add the chicken broth, mixing until the bread is well moistened but not soggy. Then I stir in the beaten eggs to help bind the dressing.

5. Bake: I transfer the mixture into a greased 9×13-inch baking dish. I bake at 350°F (175°C) for 35–40 minutes, until the top is golden brown and slightly crisp.

Servings and timing

This recipe makes about 10–12 servings and takes around 1 hour total — 20 minutes to prep and sauté, plus 35–40 minutes to bake.

Variations

• Make it meaty: I add cooked sausage or chopped giblets for extra flavor.

• Herb boost: Fresh sage, thyme, or parsley give it even more aroma.

• Cornbread-only: I skip the toasted bread and use all cornbread for a more Southern style.

• Spicy kick: A pinch of cayenne or red pepper flakes adds warmth.

• Stuffing style: I use this mixture to stuff a turkey or chicken instead of baking it separately.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in the oven at 325°F until heated through, or microwave individual portions. It also freezes well for up to 2 months — I just thaw overnight in the fridge and reheat before serving.

FAQs

What’s the difference between dressing and stuffing?

Traditionally, stuffing is cooked inside the bird, while dressing is baked in a dish. I like baking mine for that crisp top and soft center.

Can I make this ahead of time?

Yes, I assemble the dressing up to a day in advance, cover it, and refrigerate. I bake it fresh on the day I serve.

Can I use store-bought cornbread?

Absolutely. Homemade or store-bought cornbread both work — just make sure it’s cooled and crumbled.

How moist should the dressing be before baking?

It should be damp but not soupy. I add broth a little at a time until the mixture holds together easily.

Can I make this vegetarian?

Yes, I just use vegetable broth instead of chicken broth and skip any meaty add-ins.

Conclusion

Mama’s Cornbread Dressing is one of those timeless recipes that belongs on every holiday table. It’s savory, buttery, and packed with comforting flavor that pairs perfectly with turkey and gravy. Every bite feels like home, and it’s the kind of dish that makes gatherings unforgettable.