Mama’s Cornbread Dressing

Golden, fluffy, and deeply comforting—Mama’s Cornbread Dressing is a Southern classic that turns a simple side into a heartwarming memory. This savory dish blends the sweetness of golden corn kernels with the earthy richness of cornbread, all baked to perfection with crispy edges and a moist, tender crumb. Fresh herbs scattered on top add brightness, while a golden crust forms a delicious contrast with the soft interior. It’s the kind of dish that graces the table at every family gathering, holiday dinner, or Sunday supper.

The beauty of Mama’s Cornbread Dressing lies in its simplicity and soul-satisfying flavor. The cornbread provides the foundation—slightly sweet, crumbly, and buttery—while the addition of vegetables, seasoning, and broth transforms it into a hearty stuffing-style casserole. Whether served as a Thanksgiving staple or a weeknight comfort meal, this Southern treasure brings a nostalgic, home-cooked feel that warms both heart and belly.

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Ingredients for Mama’s Cornbread Dressing

• 4 cups crumbled cornbread (preferably a day old)
• 1 cup sweet corn kernels (fresh, frozen, or canned)
• 1 medium onion, finely chopped
• 2 celery stalks, finely chopped
• 2 tablespoons butter (plus extra for greasing)
• 2 large eggs, beaten
• 2 cups chicken or vegetable broth (adjust for desired moisture)
• 1 teaspoon dried sage
• 1 teaspoon thyme
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 2 tablespoons chopped fresh parsley (for garnish)

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Step 1: Prepare the Cornbread Base

Start by making your favorite cornbread recipe or use store-bought if you’re short on time. Let it cool completely, then crumble it into a large mixing bowl. Day-old cornbread works best because it holds up better during baking and absorbs the broth more evenly.

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Step 2: Sauté the Vegetables

In a skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onions and celery, and cook until softened and fragrant, about 5–7 minutes. This step adds depth and sweetness to the dressing, infusing it with classic Southern flavor.

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Step 3: Mix the Ingredients

To the crumbled cornbread, add the sautéed vegetables, corn kernels, sage, thyme, salt, and pepper. Mix well to distribute the seasoning. In a separate bowl, whisk the eggs and stir them into the mixture, followed by the broth. Stir gently until the cornbread is moistened but not soggy—adjust broth quantity if needed.

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Step 4: Transfer to Baking Dish

Preheat your oven to 375°F (190°C). Butter a baking dish generously and pour the dressing mixture into it, smoothing the top with a spatula. This helps the top bake evenly and form a beautiful golden crust.

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Step 5: Bake Until Golden

Bake for 30–40 minutes or until the top is golden brown and slightly crispy. The inside should be soft but set. Let it cool slightly before serving to allow the flavors to settle and the texture to firm up just a bit.

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Storage Instructions

To store leftover Mama’s Cornbread Dressing, allow it to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days. For longer storage, portion the dressing into freezer-safe containers or wrap tightly in foil and place in a freezer bag—store for up to 2 months.

To reheat, place the dressing in an oven-safe dish, cover with foil, and warm at 350°F (175°C) for 15–20 minutes, or until heated through. If frozen, let it thaw in the refrigerator overnight before reheating. A drizzle of broth over the top before reheating helps restore moisture.

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Estimated Nutrition

Per serving (based on 8 servings total):

• Calories: 260
• Total Fat: 11g
• Saturated Fat: 4g
• Cholesterol: 65mg
• Sodium: 420mg
• Carbohydrates: 33g
• Fiber: 2g
• Sugars: 3g
• Protein: 7g

Note: Nutritional values may vary depending on specific ingredients and portion sizes used.

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Frequently Asked Questions

### 1. Can I make Mama’s Cornbread Dressing ahead of time?

Yes! Assemble the dressing the day before and refrigerate it unbaked. When ready to serve, let it come to room temperature and bake as directed.

### 2. What kind of cornbread is best for this recipe?

A slightly sweet, dense cornbread works best. Day-old homemade cornbread is ideal as it soaks up broth better without becoming mushy.

### 3. Can I make this dressing vegetarian?

Absolutely—just use vegetable broth instead of chicken broth and ensure your cornbread is egg- and dairy-free if needed.

### 4. How do I keep the dressing from getting too dry?

Add enough broth to fully moisten the mixture before baking. If it looks dry while reheating, drizzle with a bit more broth.

### 5. Can I add meat to this dressing?

Yes! Cooked sausage, diced chicken, or even crumbled bacon can be mixed in for added flavor and protein.

### 6. What herbs can I substitute for sage and thyme?

Rosemary or poultry seasoning makes a great alternative. Fresh herbs like parsley or chives also add a fresh touch.

### 7. Is it okay to use canned corn?

Definitely. Just make sure to drain it well before adding. Frozen or fresh corn also works wonderfully.

### 8. Can I cook this in a cast-iron skillet?

Yes! Cast-iron gives a beautifully crisp edge. Be sure to grease it well and monitor the bake time closely.

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