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Whole Mama’s Cornbread Dressing with a golden top in a blue baking dish

Mama’s Cornbread Dressing

Tender Southern cornbread dressing with buttery onion and celery, chicken stock, eggs, and dried sage, baked in a 7×11-inch dish until the center sets and the edges turn golden.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting 5 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American, southern
Servings 6 servings

Equipment

  • Large mixing bowl
  • Large skillet
  • Wooden spoon or spatula
  • 7x11-inch baking dish

Ingredients
  

  • 3 cups crumbled cornbread
  • 2 tablespoons butter
  • 1 small onion diced
  • 1/2 cup chopped celery
  • 2 large eggs beaten
  • 2 cups chicken stock
  • 1 tablespoon dried sage or more to taste
  • Salt to taste
  • Ground black pepper to taste

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 7x11-inch baking dish.
  • Place the crumbled cornbread in a large mixing bowl.
    Crumbled yellow cornbread in a ceramic mixing bowl
  • Melt the butter in a large skillet over medium heat.
  • Add the diced onion and celery. Cook for 5 to 7 minutes, stirring occasionally, until softened.
    Diced onion and celery softened in butter in a skillet
  • Add the cooked onion and celery to the crumbled cornbread.
    Cooked onion and celery added to crumbled cornbread
  • Pour in the chicken stock and beaten eggs. Add the sage, salt, and black pepper.
    Chicken stock added to cornbread with beaten eggs alongside
  • Gently stir until everything is evenly combined. The mixture should be moist but not watery.
    Moist cornbread dressing mixture with onion, celery, and sage
  • Transfer the mixture to the prepared baking dish and spread it evenly.
    Unbaked cornbread dressing spread evenly in a blue baking dish
  • Bake for about 30 minutes, or until the center is set and the edges are lightly golden.
    Golden edge and tender crumb of baked cornbread dressing
  • Let the dressing rest for about 5 minutes before serving.
    A spooned serving of cornbread dressing on a plain plate

Notes

  • The prep estimate starts with baked, completely cooled cornbread.
  • Slightly dry cornbread absorbs the stock particularly well.
  • Fold gently and avoid packing the mixture into the dish.
  • If dry crumbs remain after the stock absorbs, add a small splash of stock.
  • Increase any extra sage gradually.