🥘 Mama’s Cornbread Dressing
Ingredients
For the cornbread:
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1 cup cornmeal
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1 cup all-purpose flour
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1 tbsp sugar (optional)
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1 tbsp baking powder
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½ tsp salt
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1 cup milk
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1 egg
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¼ cup butter, melted
For the dressing:
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4 cups crumbled cornbread (from above)
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2–3 cups cubed bread (white or French)
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1 cup onion, chopped
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1 cup celery, chopped
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1–2 tbsp butter
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2–3 cups chicken or turkey stock (adjust for desired moisture)
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2 tsp sage
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1 tsp thyme
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1 tsp black pepper
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Salt to taste
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Optional: 1–2 eggs for extra binding
Instructions
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Make cornbread:
Preheat oven to 400°F (200°C). Mix dry ingredients in a bowl. In another bowl, whisk milk, egg, and melted butter. Combine wet and dry ingredients, pour into a greased 8×8-inch pan, and bake 20–25 minutes until golden. Let cool, then crumble. -
Prepare the dressing base:
In a skillet, melt butter over medium heat. Sauté onions and celery until soft (5–7 minutes). -
Mix bread and cornbread:
In a large bowl, combine crumbled cornbread and cubed bread. Add sautéed onions and celery. -
Season and moisten:
Stir in sage, thyme, salt, pepper, and stock gradually until mixture is moist but not soupy. Beat in eggs if using. -
Bake:
Preheat oven to 350°F (175°C). Grease a casserole dish and pour dressing in. Bake 30–40 minutes, uncovered, until top is lightly browned and crispy. -
Serve:
Best served warm as a side dish with roasted turkey, chicken, or pork.
💡 Tips for Extra Flavor
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Add cooked sausage or bacon for a heartier dressing.
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Toss in chopped fresh parsley for freshness.
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Let the cornbread dry out a bit before mixing — slightly stale cornbread absorbs seasonings better.
If you want, I can also give a super-moist version that stays creamy inside but crispy on top, which is what most Southern grandmas swear by.
Do you want me to do that?
