Mama’s Cornbread Dressing Recipe

WANT TO SAVE THIS RECIPE?

Do you remember the smell of Thanksgiving morning in your childhood home? That warm, buttery aroma mingling with herbs and toasted cornbread drifting from the kitchen? That’s Mama’s Cornbread Dressing—the heart of any Southern holiday table.

This recipe isn’t just a side dish; it’s a cherished heirloom passed down through generations. With its golden crust and tender center, every bite carries memories of family gatherings, laughter, and second helpings. Whether you’re cooking for Thanksgiving, Christmas, or just because, Mama’s Cornbread Dressing delivers pure, nostalgic comfort.

---

Preparation Phase & Tools to Use

Before we dive into making this soul-satisfying dish, let’s talk prep and kitchen gear. Great dressing starts with good tools.

• Cast Iron Skillet: Essential for making deeply flavorful, golden cornbread with crisp edges. It heats evenly and helps build that rich, savory base.
• Large Mixing Bowl: You’ll need room to gently toss the cornbread with veggies and broth. Bigger is better here to avoid crushing the delicate texture.
• Saute Pan: For softening your onions, celery, and garlic without burning them. This step builds aromatic depth.
• Rubber Spatula or Wooden Spoon: For mixing everything together without turning it into mush. Gentle folding preserves the fluff.
• Baking Dish (Ceramic or Glass): Use a 9×13” dish or deep casserole to get a crisp top and moist center.

Having these basics in place ensures your dressing comes out just like Mama’s—golden on top, tender inside, and loaded with flavor.

---

Ingredients for the Mama’s Cornbread Dressing Recipe

Each ingredient plays a role in building that unmistakable homemade depth:

• Cornbread: The soul of this dish. Use day-old Southern-style cornbread—crumbly, slightly sweet, and rich with cornmeal flavor.
• Celery: Brings brightness and crunch that balances the richness.
• Yellow Onion: Adds sweetness and aromatic backbone.
• Garlic: A little goes a long way, deepening the savory notes.
• Poultry Seasoning: Classic herbs like sage and thyme echo those comforting holiday flavors.
• Chicken Broth: Moistens the cornbread without making it soggy—opt for low sodium so you can control the salt.
• Eggs: Act as a binder, holding everything together without turning gummy.
• Salted Butter: For sautéing and flavor—you want that rich, buttery undertone in every bite.
• Salt & Black Pepper: Just enough to season through, but never overpower.

---

How To Make the Mama’s Cornbread Dressing Recipe

Step 1: Bake or Prep Your Cornbread

If you don’t already have cornbread, make a batch the night before. Let it cool completely and dry out slightly—this helps it hold up when mixed.

Step 2: Saute the Veggies

In a large saute pan, melt butter over medium heat. Add chopped onion and celery. Cook until softened and fragrant, about 8-10 minutes. Stir in minced garlic and cook for another minute.

Step 3: Crumble the Cornbread

In a large mixing bowl, crumble the cornbread into chunky pieces. You want texture—don’t overdo it.

Step 4: Combine Everything

Add sauteed veggies, poultry seasoning, salt, pepper, and lightly beaten eggs to the bowl. Slowly pour in chicken broth, stirring gently until the mix is moistened but not soggy.

Step 5: Transfer and Bake

Preheat oven to 375°F. Lightly grease your baking dish, then spoon in the mixture and pat it down gently. Bake uncovered for 35-45 minutes, or until the top is golden brown and set.

---

Serving and Storing This Southern Classic

Mama’s Cornbread Dressing shines best as a side alongside roast turkey, glazed ham, or even baked chicken. Serve it warm, straight from the oven, garnished with fresh parsley or a drizzle of gravy.

For leftovers, cover tightly and refrigerate up to 4 days. Reheat in a 300°F oven to bring back its crisp topping. It also freezes beautifully—just wrap portions in foil and store in freezer bags for up to 2 months.

---

Frequently Asked Questions

What kind of cornbread should I use?

Stick with Southern-style, unsweetened or lightly sweetened cornbread. Skip the boxed mixes with added sugar if possible.

Can I make it vegetarian?

Yes! Swap chicken broth for vegetable broth and use plant-based butter. You can even skip the eggs if you use a flaxseed or chia egg substitute.

Should I make this in advance?

Absolutely. You can assemble the entire dish the day before, refrigerate it, and bake it fresh the next day.

How do I know when it’s done baking?

The top will turn golden and slightly crisp, and the center should feel firm but not dry when lightly pressed.

Can I add sausage or meat?

Definitely. Cooked breakfast sausage or chopped giblets are a traditional addition in many families.

---

Want More Comforting Side Dish Ideas?

You might also enjoy the Cheesy Broccoli Rice Casserole for a creamy, veggie-packed bite. Or check out the Best Mashed Potatoes Recipe—it’s a classic for a reason.

If you’re craving more Thanksgiving-inspired flavors, the Slow Cooker Cracker Barrel Fried Apples offer a perfect sweet-savory balance. And the Lipton Onion Soup Meatloaf is another nostalgic Southern staple that pairs beautifully with this dressing.

Looking for something lighter? The Creamy Broccoli Cheddar Soup is always a reader favorite.

---

Pin and Tell Me How Yours Turned Out

You can save this Southern classic to your holiday board or comfort food collection on Pinterest. Just hit the Pin button!

If you give this recipe a try, I’d love to hear about it. Did you add sausage? Maybe extra sage? Drop a comment below and let me know how Mama’s Cornbread Dressing turned out for you.

For more recipes like this, check out my daily kitchen creations over on Pinterest at LadyPlate.

---

Print

WANT TO SAVE THIS RECIPE?