If you’ve been searching for that perfect old-fashioned cornbread dressing — the kind that’s moist, deeply flavorful, and brimming with memories of family gatherings — your search ends here. This recipe isn’t just a side dish; it’s a piece of culinary tradition that brings warmth and comfort to the table. Whether you serve it at Thanksgiving, Christmas, or alongside a Sunday roast chicken, this dressing will have everyone asking for seconds.
Cornbread dressing has deep Southern roots, where generations have passed down their own variations. This version, lovingly nicknamed Mama’s Cornbread Dressing, combines buttery sautéed vegetables, fragrant sage, and tender crumbled cornbread, all baked to golden perfection.
Ingredients You’ll Need
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3 cups crumbled cornbread – Use fresh-baked cornbread for the best texture and flavor. If possible, make it a day ahead so it’s slightly dried out, which helps it soak up the flavors.
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2 tablespoons butter – For sautéing the vegetables and adding richness.
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1 small onion, diced – Yellow or white onions work best for their sweet, mellow flavor after cooking.
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½ cup chopped celery – Brings a light crunch and freshness to balance the soft cornbread.
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2 large eggs, beaten – Helps bind the dressing together.
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2 cups chicken stock – Homemade stock gives the richest flavor, but store-bought works just fine.
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1 tablespoon dried sage – This classic herb gives dressing its signature savory aroma. Add more if you prefer a stronger herbal note.
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Salt and freshly ground black pepper, to taste – Season generously for the best flavor.
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