Mama’s Classic Cornbread Dressing

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Mama’s Classic Cornbread Dressing: A Hearty Taste of Home

When the holiday season arrives, some families bring out the cranberry sauce, others insist on mashed potatoes, but in many Southern kitchens, cornbread dressing is the dish that makes the meal complete. Mama’s Classic Cornbread Dressing isn’t just food—it’s a tradition, a comfort, and a nostalgic reminder of family gatherings where the kitchen smelled like love. This recipe stays true to the old-fashioned method, using golden homemade cornbread, savory aromatics, and just the right blend of seasonings to create a moist, flavorful dish worthy of any feast.

Ingredients You’ll Need

(Serves 8–10)

For the Cornbread:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 tablespoons sugar (optional, for a touch of sweetness)
• 1 cup buttermilk
• 2 large eggs
• ¼ cup melted butter or vegetable oil

For the Dressing:

• 8 cups crumbled baked cornbread (from the above recipe)
• 4 slices day-old white bread or biscuits, crumbled
• 1 large onion, finely chopped
• 2 celery stalks, finely chopped
• ½ cup butter (1 stick)
• 3 cups chicken or turkey broth (plus extra if needed)
• 2 large eggs, lightly beaten
• 1 teaspoon poultry seasoning
• 1 teaspoon dried sage (adjust to taste)
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper

Step-by-Step Method

Step 1: Bake the Cornbread

1. Preheat your oven to 425°F (220°C). Grease an 8-inch square baking dish or a cast-iron skillet for extra flavor.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
3. In a separate bowl, combine buttermilk, eggs, and melted butter.
4. Pour the wet ingredients into the dry ingredients and stir just until combined.
5. Spread the batter evenly in your prepared dish and bake for 20–25 minutes, until the top is golden brown.
6. Let the cornbread cool completely, then crumble it into coarse pieces. You can even make it a day ahead to let it dry slightly for better texture.

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