Description
Mama’s Cornbread Dressing is a golden, savory baked dish with a tender center and crispy, buttery crust—perfect for Thanksgiving or any holiday gathering. I love making it with yellow cornmeal, fresh celery and onion, and a touch of rubbed sage for depth. It’s a simple, heartfelt recipe that captures family tradition in every bite. Some cooks call it Southern stuffing or baked cornbread dressing, and there are stabilized versions with added eggs or cream. I’ve tested both traditional and modern methods for casseroles and holiday feasts—both work beautifully. Among side dishes, Mama’s Cornbread Dressing stands out for its soul-warming texture, nostalgic aroma, and deeply rooted family history. It deserves a cherished spot on your holiday table.
Ingredients
2 cups crumbled cornbread
2 cups dried bread cubes
1 cup chopped celery
1 cup chopped onion
2 tablespoons butter
2 large eggs, beaten
1 teaspoon rubbed sage
0.5 teaspoon black pepper
0.25 teaspoon poultry seasoning
2 to 2.5 cups warm chicken broth
0.5 cup buttermilk
1 cup yellow cornmeal (for cornbread base)
1 cup all-purpose flour (for cornbread base)
1 teaspoon baking powder
0.5 teaspoon baking soda
1 teaspoon salt
2 tablespoons vegetable oil
1.25 cups buttermilk (for cornbread base)
2 large eggs (for cornbread base)
Instructions
1. Bake the cornbread a day ahead using cornmeal, flour, baking powder, baking soda, salt, eggs, and buttermilk. Pour into a hot skillet and bake at 425°F until golden. Let it cool and dry overnight.
2. Crumble the cornbread into a large bowl. Add dried bread cubes and mix gently.
3. Melt butter in a skillet. Sauté chopped celery and onion until soft and fragrant. Stir in sage, pepper, and poultry seasoning. Remove from heat.
4. Pour the warm aromatics over the bread mixture. Stir to combine.
5. Beat eggs and add to the bowl. Gradually pour in chicken broth and buttermilk, stirring gently. The mixture should be moist but not soggy.
6. Spoon into a buttered baking dish. Bake at 375°F for 40 minutes, or until the top is golden and set.
7. Let rest for 10 minutes before slicing and serving.
Notes
Let the cornbread dry out overnight for the best texture.
Always taste the broth mixture before baking and adjust seasoning.
Bake in a wide shallow dish for extra crispy top edges.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: Southern
Nutrition
- Serving Size: 1 square (approx. 1/8th of pan)
- Calories: 290
- Sugar: 4g
- Sodium: 540mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 78mg
Keywords: cornbread dressing, Southern stuffing, holiday side, Thanksgiving recipe