Creamy, comforting, and full of homey flavor, Mama’s Cornbread Dressing is the kind of side dish that brings everyone to the table. This dressing is golden on top, tender inside, and loaded with savory notes from sautéed onions, celery, and sage — the ultimate cozy complement to roast turkey or a simple weeknight chicken. Fun fact: many Southern families insist on using day-old cornbread because it soaks up the broth without becoming gluey, giving the dressing that perfect tender-but-not-soggy texture. This recipe is special because it’s straightforward, quick to assemble, and utterly family-friendly. If you like our buttery mashed potatoes recipe, you’ll appreciate how this dressing stands up beside rich mains while offering its own unique, rustic charm. Get ready to make a new family favorite — it’s easier than you think and absolutely worth every bite.
What is Mama’s Cornbread Dressing?
What’s in a name? Mama’s Cornbread Dressing likely earned its title from years of being passed down at family tables — maybe Mama made it so often the holiday guests came just for the dressing! Who named it, and did anyone ever try to rename it “Grandma’s Secret”? Probably, but Mama won out. This dish is essentially a savory bread pudding, using crumbled cornbread and torn white bread mixed with sautéed aromatics, broth, eggs, and sage. Is it any wonder the saying “the way to a man’s heart is through his stomach.” gets tossed around at dinner? Give this a try and you’ll see why everyone keeps coming back for seconds.
Why You’ll Love This:
- Classic comfort: The top gets golden and slightly crisp while the inside stays tender and moist — a wonderful contrast that makes every forkful satisfying.
- Budget-friendly: Making dressing at home uses simple pantry ingredients and leftover bread, so it’s much cheaper than store-bought or restaurant sides.
- Flavorful and customizable: The savory mix of butter, onion, celery, sage, and chicken broth infuses the bread with rich flavor. Add shredded chicken or turkey to make it heartier or toss in a handful of chopped herbs or nuts for texture.
Compared to other recipes on this blog, like our roasted vegetable medley, this dressing is denser and more filling — perfect when you want a true comfort-food side. Ready to try it? Grab your mixing bowl and let’s get cooking.
How to Make:
Quick Overview
This recipe is simple to prepare, delivers rich, savory flavor, and yields a satisfying, slightly crisp top with a moist interior. Prep is mostly straightforward — crumble bread, sauté aromatics, mix, and bake. Standout elements include the buttery sautéed vegetables and savory sage that lift the cornbread into full-on dressing territory. Total time: about 20 minutes prep and 40 to 45 minutes baking (plus 10 minutes rest).
Ingredients
- 6 cups crumbled cornbread (preferably day-old)
- 4 cups day-old white bread, torn into small pieces
- 1 medium onion, finely chopped
- 3 celery stalks, diced
- 4 cups chicken broth, plus more if needed, room temperature
- 1 stick (1/2 cup) unsalted butter, melted
- 2 eggs, lightly beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried sage (or to taste)
- Optional: 1 cup cooked, shredded chicken or turkey
Directions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
- In a large skillet, melt the butter over medium heat until foaming but not browned.
- Add the finely chopped onion and diced celery to the skillet. Cook, stirring occasionally, until tender and fragrant, about 7 to 8 minutes. Remove from heat.
- In a large mixing bowl, combine the crumbled cornbread and torn white bread, tossing gently so the pieces are evenly mixed.
- Pour the cooked vegetables and melted butter over the bread mixture, stirring gently to distribute the veggies and butter.
- Gradually stir in the chicken broth a little at a time until the mixture is moistened but not soupy. You may not need all 4 cups depending on the dryness of your bread.
- Add the lightly beaten eggs, salt, black pepper, and dried sage. Mix thoroughly but gently so all ingredients are combined.
- If using, fold in the cooked, shredded chicken or turkey now, making sure it’s evenly distributed through the mixture.
- Transfer the mixture into the greased 9×13-inch baking dish and spread it evenly. Pack lightly — don’t compress too much.
- Bake uncovered for 40 to 45 minutes, until the top is golden brown and slightly crisp and the center is set.
- Remove from the oven and let rest for 10 minutes before serving to allow flavors to settle and the texture to firm up.
What to Serve With:
- Roast turkey or baked chicken — classic pairings that make this dressing shine.
- Green beans almondine or glazed carrots — bright vegetables balance the richness.
- Cranberry sauce or a tangy chutney — a touch of sweetness and acidity cuts through the savory flavors.
- Simple mixed greens with a lemon vinaigrette — a fresh contrast to the hearty dressing.
- Drinks: a chilled iced tea, a light white wine, or sparkling water with lemon.
Top Tips for Perfecting:
- Use day-old bread: Slightly dried cornbread and white bread absorb broth without becoming mushy.
- Control moisture: Add broth gradually. The mixture should be moist but not soupy; over-wetting leads to a gummy texture.
- Butter matters: Use unsalted butter so you can control salt levels with the added salt. Browned butter adds a deeper flavor if you’re adventurous.
- Customize: Fold in cooked sausage, chopped pecans, or sautéed mushrooms for extra flavor and texture.
- Don’t overmix: Stir gently to keep the bread pieces intact for a rustic texture.
- Baking tip: If the top browns too quickly, tent loosely with foil during the last 10 minutes.
Storing and Reheating Tips:
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat individual portions in the microwave for 1 to 2 minutes, or reheat in a 350°F (175°C) oven for 15 to 20 minutes until warmed through. For a crisp top, uncover during the last 5 minutes of reheating.
- Best practice: Add a splash of chicken broth or a pat of butter before reheating to revive moisture and flavor.
FAQs
Can I use fresh cornbread instead of day-old?
Yes, but let it dry out a bit — you can leave it uncovered for a few hours or toast crumbs in a low oven to avoid a soggy dressing.
Can I make this vegetarian?
Absolutely. Use vegetable broth and omit the optional shredded chicken or turkey. Add sautéed mushrooms or roasted root vegetables for extra depth.
How do I know if the dressing is done baking?
The top should be golden brown and slightly crisp, and the center should be set (not jiggly). A toothpick inserted near the center should come out mostly clean with moist crumbs.
Can I prepare this ahead of time?
Yes. Assemble the dressing, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if baking from chilled.
What should I do if my dressing is too dry after baking?
Next time, add a bit more broth in the mixing step. For immediate rescue, drizzle warm broth over slices before serving or serve with gravy.
Conclusion
This Mama’s Cornbread Dressing is a comforting, budget-friendly classic that’s simple enough for a weeknight and special enough for holiday gatherings. If you want to explore other takes or see a slightly different method, check out the original Mama’s Southern Cornbread Dressing Recipe from Allrecipes and a well-loved variation at Kent Rollins’ kitchen: Mama’s Southern Cornbread Dressing Recipe and Mama’s Cornbread Dressing – Kent Rollins. Try it once and you’ll understand why it’s a family favorite — then make it again and again, sharing plates and stories with the people you love.
Mama's Cornbread Dressing
Equipment
- Skillet
- Mixing Bowl
- Baking Dish
Ingredients
Bread
- 6 cups crumbled cornbread preferably day-old
- 4 cups day-old white bread torn into small pieces
Vegetables
- 1 medium onion finely chopped
- 3 stalks celery diced
Liquids
- 4 cups chicken broth room temperature, plus more if needed
- 1/2 cup unsalted butter melted
- 2 large eggs lightly beaten
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried sage or to taste
- 1 cup cooked, shredded chicken or turkey optional
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
- In a large skillet, melt the butter over medium heat until foaming but not browned.
- Add the finely chopped onion and diced celery to the skillet. Cook, stirring occasionally, until tender and fragrant, about 7 to 8 minutes. Remove from heat.
- In a large mixing bowl, combine the crumbled cornbread and torn white bread, tossing gently so the pieces are evenly mixed.
- Pour the cooked vegetables and melted butter over the bread mixture, stirring gently to distribute the veggies and butter.
- Gradually stir in the chicken broth a little at a time until the mixture is moistened but not soupy. You may not need all 4 cups depending on the dryness of your bread.
- Add the lightly beaten eggs, salt, black pepper, and dried sage. Mix thoroughly but gently so all ingredients are combined.
- If using, fold in the cooked, shredded chicken or turkey now, making sure it’s evenly distributed through the mixture.
- Transfer the mixture into the greased 9×13-inch baking dish and spread it evenly. Pack lightly — don’t compress too much.
- Bake uncovered for 40 to 45 minutes, until the top is golden brown and slightly crisp and the center is set.
- Remove from the oven and let rest for 10 minutes before serving to allow flavors to settle and the texture to firm up.