Mama’s Cornbread Dressing Recipe
If you’re looking for a comforting, hearty dish to complement your holiday meal or just want something warm and satisfying on a cozy Sunday, look no further than Mama’s Cornbread Dressing. This recipe is the epitome of Southern comfort food, blending savory flavors with the perfect texture, and it’s guaranteed to become a family favorite.
Cornbread dressing has been a staple on dinner tables for generations, passed down through families and perfected over time. There’s just something about the golden, slightly crisped edges, the soft, flavorful interior, and that irresistible combination of sage, chicken broth, and butter that makes every bite a little taste of home. Whether you serve it alongside turkey at Thanksgiving, with roast chicken, or as a side dish to any meal, this cornbread dressing is always a crowd-pleaser.
What makes this recipe stand out is its simplicity and rich, classic flavor. It starts with crumbled homemade cornbread (or store-bought if you’re short on time), which soaks up all the savory goodness from sautéed onions, celery, and a flavorful mix of chicken broth and eggs. The addition of sage adds just the right amount of herby aroma, and a dash of salt and pepper ensures every bite is perfectly seasoned. It bakes up to a golden perfection, with edges that are slightly crisp and a center that’s moist and flavorful, just as it should be.
Ingredients:
3 cups crumbled cornbread (preferably day-old).
2 tablespoons butter.
1 small onion, finely diced.
½ cup celery, chopped.
2 large eggs, beaten.
2 cups chicken broth (or stock).
1 tablespoon dried sage (or more, to taste).
Salt and black pepper, to taste.
Directions:
Step 1
Preheat the Oven: Set your oven to 350°F (175°C) and grease a 7×11-inch baking dish.
Step 2
Prepare the Cornbread: Crumble the cornbread into a large mixing bowl. If you don’t have homemade cornbread, store-bought works too, as long as it’s a bit dry to soak up the flavors.
Step 3
Sauté the Veggies: In a skillet, melt the butter over medium heat. Add the diced onion and chopped celery.
Step 4
Sauté for about 5-7 minutes, until the vegetables are tender and fragrant.
Step 5
Combine Ingredients: Add the sautéed onion and celery to the bowl with the crumbled cornbread.
Step 6
Pour in the chicken broth, beaten eggs, sage, salt, and pepper. Stir everything together until it’s well mixed.
Step 7
Bake: Pour the cornbread mixture into your prepared baking dish, spreading it evenly. Bake for 30-35 minutes, or until the top begins to turn golden brown and the dressing has set.
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