Main menu


Mama’s Cornbread Dressing

Mama’s Cornbread Dressing

A Taste of Home: Mama's Soulful Cornbread Dressing

Cornbread dressing, a staple on Thanksgiving tables across America, is a dish steeped in tradition and comfort. This recipe for Mama's Cornbread Dressing is a testament to that tradition, offering a simple yet flavorful dressing that's guaranteed to be a crowd-pleaser.

A Perfect Blend of Textures:

The beauty of cornbread dressing lies in its combination of textures. The crumbled cornbread provides a satisfying base, while the chopped vegetables and eggs add a delightful textural contrast. This, along with the moist and savory broth, creates a truly comforting and delicious side dish.


  • The Cornbread Base:
    • 2 (16-ounce) packages dry cornbread mix (or use your favorite homemade cornbread recipe)
  • Savory Aromatics:
    • 1 onion, diced
    • 1 clove garlic, minced
  • Veggie Medley:
    • 1 bunch celery, chopped
  • Protein Power:
    • 6 hard-cooked eggs, chopped
  • Warmth and Depth:
    • 1 teaspoon rubbed sage
    • 2 (14-ounce) cans chicken broth
    • 2 cups turkey stock
  • Seasoning:
    • Salt and pepper to taste


  1. Preparing the Cornbread: Follow the instructions on the package of dry cornbread mix to prepare the cornbread. Once baked, allow it to cool completely. Then, crumble the cornbread into bite-sized pieces.

  2. Preheat for Baking: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures even baking and creates a dressing with a crispy top and a moist interior.

  3. Building the Flavor: In a large bowl, combine the crumbled cornbread, diced onion, minced garlic, and chopped celery. Gently stir everything together to incorporate the ingredients evenly.

  4. Adding the Hearty Elements: Fold in the chopped hard-cooked eggs to the mixture. Season with salt, pepper, and the rubbed sage. The sage adds a warm, earthy flavor that complements the cornbread and savory broth perfectly.

  5. Moisturizing the Dressing: Gradually add the chicken broth and turkey stock to the cornbread mixture, one cup at a time. Mix gently after each addition. You want the dressing to be moist but not soggy. The amount of broth needed may vary depending on the dryness of your cornbread, so be sure to add it slowly until the desired consistency is achieved.

  6. Baking to Perfection: Transfer the dressing mixture to a Dutch oven or a baking dish. If you're stuffing the dressing into a turkey cavity, pack it loosely to allow for expansion during cooking. Bake the dressing in the preheated oven for 1 hour.

  7. Serving Temperature: The dressing is done when it reaches an internal temperature of 175 degrees Fahrenheit (80 degrees Celsius). You can check the temperature using a meat thermometer inserted into the center of the dressing.

  8. Enjoy the Comfort! Once baked and cooked through, remove the dressing from the oven and let it cool slightly before serving. This Mama's Cornbread Dressing is a delicious side dish for any occasion, but it truly shines on Thanksgiving tables. Serve it alongside your roasted turkey, mashed potatoes, and other festive favorites for a heartwarming and delightful meal.


  • For a richer flavor, you can substitute some of the chicken broth with vegetable broth.
  • If you don't have rubbed sage, you can use 1 teaspoon of ground sage instead.
  • Leftover dressing can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently in the oven or microwave until warmed through.