Ready to make the best cornbread dressing of your life? You’re in luck! This old-fashioned dressing recipe will quickly become a family favorite.
Ingredients
3 cups crumbled cornbread
2 tablespoons butter
1 small onion, diced
½ cup chopped celery
2 large eggs, beaten
2 cups chicken stock
1 tablespoon dried sage, or more to taste
salt and ground black pepper to taste
How To Make Mama’s Cornbread Dressing
Preheat the oven to 350 degrees F (175 degrees C). Grease a 7×11-inch baking dish.
Place crumbled cornbread in a large bowl.
Melt butter in a large skillet over medium heat. Add onion and celery and sauté until soft, 5 to 7 minutes.
Add sautéed onion and celery to the crumbled cornbread.
Stir in chicken stock, eggs, sage, salt, and pepper until well combined. Pour dressing into the prepared baking dish.
Bake in the preheated oven until dressing just starts to turn golden brown around the edges, about 30 minutes.
Mama’s Cornbread Dressing is a Southern classic, known for its comforting, savory flavors. It’s a versatile dish that can be customized in several ways depending on preferences and regional traditions. Below are some variations and tips to help you perfect the dish.
Variations:
Traditional Southern Cornbread Dressing:
This recipe typically combines crumbled cornbread, onions, celery, sage, poultry seasoning, and broth, along with some eggs for binding.
It is baked until golden and crisp on top but moist inside.
Sausage Cornbread Dressing:
Add cooked, crumbled sausage (breakfast sausage or spicy Italian sausage) to the cornbread mixture.
The sausage adds a savory richness and a bit of texture to the dish.
Seafood Cornbread Dressing:
In coastal regions, adding shrimp, crabmeat, or oysters to the dressing is common.
This gives the dish a rich, oceanic flavor that complements the cornbread.
Chicken or Turkey Cornbread Dressing:
Incorporating shredded chicken or turkey into the dressing can make it heartier, turning it into more of a main dish.
This is an excellent way to use leftover roasted turkey from Thanksgiving.
Vegetarian Cornbread Dressing:
Skip the meat and use vegetable broth instead of chicken broth for a vegetarian version.
You can add more vegetables, such as mushrooms, carrots, or bell peppers, to boost flavor and texture.
Gluten-Free Cornbread Dressing:
Make gluten-free cornbread using gluten-free cornmeal or cornbread mix, and ensure that any other ingredients (like broth or sausage) are gluten-free.
This is a great option for those with gluten sensitivities.
Cheesy Cornbread Dressing:
Stir in some shredded cheddar cheese or Parmesan into the cornbread mixture for a richer, cheesier flavor.
You can also sprinkle cheese on top before baking for a golden, bubbly finish.
Herb-Infused Cornbread Dressing:
In addition to or instead of sage, try using fresh or dried herbs such as rosemary, thyme, or parsley.
These herbs add more layers of flavor and can make the dish taste fresh and aromatic.
Cornbread Dressing with Apples and Pecans:
Add diced apples and toasted pecans for a sweet and crunchy contrast to the savory cornbread.
This variation is especially popular in the fall and gives the dressing a more complex flavor profile.
Cornbread Dressing with Jalapeños:
Add diced jalapeños or green chilies for a bit of heat. You can also add pepper jack cheese for a spicy, cheesy twist.
This Southwestern variation adds a nice kick to the traditional flavors.
Tips for the Best Cornbread Dressing:
Use Stale Cornbread:
For the best texture, use day-old or slightly stale cornbread.
Fresh cornbread can be too soft and turn mushy when combined with broth and other ingredients.
If you’re short on time, you can dry it out in the oven at a low temperature for about 20-30 minutes.
Add the Right Amount of Broth:
The key to moist but not soggy cornbread dressing is the right amount of broth.
Start by adding about 2 cups of broth to the mixture and adjust as needed.
The mixture should be moist but not soupy.
Use Homemade Cornbread:
Making homemade cornbread from scratch using cornmeal adds authentic flavor and texture.
Avoid sweet cornbread (which is more common in the North) for a traditional Southern-style dressing.
Don’t Overmix:
When combining the cornbread with other ingredients, be gentle to avoid breaking down the cornbread too much.
Overmixing can result in a mushy dressing.
Let the Flavors Marry:
If possible, allow the cornbread mixture to sit for 10-15 minutes before baking.
This allows the flavors to meld together and the cornbread to absorb the broth.
Bake Until Golden:
Bake the dressing uncovered to allow the top to become golden and crispy.
This adds a wonderful texture contrast to the soft, moist interior.
Taste and Adjust Seasonings:
Always taste your mixture before baking and adjust the seasonings.
Sage and poultry seasoning are traditional in cornbread dressing, but you can add more or less based on your taste.
Make it Ahead:
Cornbread dressing can be made ahead of time.
Assemble the mixture, cover it tightly, and refrigerate for up to 24 hours.
When ready to bake, remove from the fridge and bake as usual. You can also freeze it for up to 3 months before baking.
Crispier Texture:
For a crispier version, spread the mixture in a thinner layer in a larger baking dish. If you prefer a softer, more traditional texture, use a deeper dish.
Use a Mix of Bread Types:
Some recipes combine crumbled cornbread with day-old white bread or biscuits for a more complex flavor and texture.
The mixture of bread types gives the dressing more body and structure.
With these variations and tips, you can customize Mama’s Cornbread Dressing to your liking, whether you prefer a traditional Southern recipe, a richer cheesy version, or a variation with bold flavors like sausage or seafood.
Storing Mama’s Cornbread Dressing properly helps preserve its freshness and flavor, whether you want to keep it for a few days or freeze it for later. Here’s how to store it:
Refrigeration:
Duration: Cornbread dressing can be stored in the refrigerator for up to 3-4 days.
Method:
Allow the dressing to cool completely before refrigerating. If it’s too warm, condensation can form and make the dressing soggy.
Transfer the dressing to an airtight container, or cover the baking dish tightly with plastic wrap or aluminum foil to keep it moist.
When reheating, you can add a little broth or melted butter to rehydrate it, as the dressing may dry out slightly in the fridge. Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through.
Freezing:
Duration: Cornbread dressing can be frozen for up to 2-3 months.
Method:
After allowing the dressing to cool completely, portion it into airtight, freezer-safe containers or heavy-duty freezer bags.
For freezer bags, press out as much air as possible to avoid freezer burn. Label with the date and contents.
If freezing a large batch, consider freezing in individual portions for easier reheating later.
Thawing and Reheating:
Thaw the frozen dressing in the refrigerator overnight.
Reheat the thawed dressing in the oven at 350°F (175°C) for 20-30 minutes, or until warmed through. Cover it with foil to keep it moist, and remove the foil for the last 10 minutes of baking to crisp the top.
If it seems a little dry, add a bit of broth or melted butter before reheating.
Additional Tips:
Unbaked Cornbread Dressing: If you want to prepare the dressing in advance but bake it fresh, you can assemble the uncooked dressing and freeze it before baking.
Thaw it in the refrigerator overnight and bake as directed, adding a few extra minutes if needed.
Crispy Topping: If you enjoy a crispier topping, remove the foil during the last few minutes of reheating to allow the top to brown.
By following these storage tips, you can enjoy Mama’s Cornbread Dressing for days or even months after making it, without compromising its flavor or texture.
The nutritional content of Mama’s Cornbread Dressing can vary depending on the recipe and ingredients used, such as the type of cornbread, broth, and any added meats (like sausage) or vegetables. Below is an approximate nutritional breakdown for a standard serving (about 1 cup) of traditional Southern-style cornbread dressing:
Nutritional Information (per 1-cup serving):
Calories: 250 – 350 kcal
Protein: 6 – 8 g
Fat: 12 – 18 g
Saturated Fat: 4 – 7 g
Carbohydrates: 30 – 40 g
Sugars: 4 – 6 g
Fiber: 2 – 4 g
Sodium: 600 – 800 mg (depending on broth and seasonings)
Cholesterol: 50 – 70 mg
Calcium: 5 – 10% of daily value
Iron: 8 – 12% of daily value
Factors Affecting Nutritional Content:
Cornbread Type: If using homemade cornbread with more butter or sugar, the fat and calorie content will be higher.
Using whole wheat or gluten-free cornbread can increase fiber content.
Broth: Using low-sodium or homemade broth can reduce the sodium content significantly, especially if you are concerned about salt intake.
Additions:
Sausage or Bacon: Adding meats like sausage or bacon will increase the fat, protein, and calorie content.
Vegetables: Adding more vegetables like celery, onions, and mushrooms can increase the fiber and vitamins while keeping calories relatively low.
Butter: The amount of butter used in the cornbread and the dressing itself can affect the fat and calorie content.
Using less butter or substituting with olive oil or another healthier fat can reduce the saturated fat.
Healthier Substitutes:
Use Whole Grain Cornmeal: This can increase the fiber and nutrient content.
Reduce Butter: Substitute some of the butter with a healthier fat like olive oil, or use less overall.
Lower-Sodium Broth: Choose a low-sodium or homemade broth to control the salt content.
Add More Vegetables: Increase the amount of vegetables like onions, celery, and even spinach or mushrooms for added nutrients and bulk without significantly increasing calories.
This estimate provides a general idea of the nutritional profile of Mama’s Cornbread Dressing.
Adjusting ingredients to suit your dietary needs (like reducing sodium or increasing fiber) can help make the dish healthier while still maintaining its comforting flavor.