Mama’s Cornbread Dressing
This old-fashioned Southern cornbread dressing is made with crumbled cornbread, buttery onion and celery, chicken stock, eggs, and sage. It bakes up tender and moist inside with lightly golden edges, making it perfect for Thanksgiving, Christmas, or Sunday dinner.
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.
- 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.
- Add the cooked onion and celery to the crumbled cornbread.
- Pour in the chicken stock and beaten eggs. Add the sage, salt, and black pepper.
- Gently stir until everything is evenly combined. The mixture should be moist but not watery.
- Transfer the mixture to the prepared baking dish and spread it evenly.
- Bake for about 30 minutes, or until the center is set and the edges are lightly golden.
- Let the dressing rest for about 5 minutes before serving.
Notes
- Let the cornbread cool completely before crumbling it.
- Slightly dry or day-old cornbread absorbs the stock especially well.
- Avoid overmixing because it can make the dressing dense.
- If the mixture looks dry before baking, add a small splash of chicken stock.
- For a more pronounced sage flavor, add a little extra, but increase it gradually.