Mama’s Cornbread Dressing: A Classic Comfort Food

Prepare the Cornbread: If making homemade cornbread, bake it according to your favorite recipe or box instructions. Let it cool and crumble it into a large bowl. You should have about 4-5 cups of crumbled cornbread.

Sauté the Vegetables: In a large skillet, melt the butter over medium heat. Add the chopped onion, celery, and bell pepper (if using). Sauté until the vegetables are tender, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.

Combine the Dressing: In a large mixing bowl, combine the crumbled cornbread, sautéed vegetables, sage, thyme, and seasoning. Stir well to evenly distribute the vegetables and herbs throughout the cornbread.

Add the Liquids: In a separate bowl, whisk together the chicken broth, eggs, milk, and a pinch of salt and pepper. Pour the mixture over the cornbread and vegetable blend, stirring to combine. The mixture should be moist but not soggy—add more broth or milk if necessary to achieve the desired consistency.

Bake the Dressing: Transfer the dressing mixture to a greased baking dish (9×13 inches works well). Cover with foil and bake in a preheated oven at 350°F (175°C) for about 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and crispy.

Serve: Allow the dressing to cool for a few minutes before serving. It’s the perfect side dish for any occasion, from Thanksgiving to a family Sunday dinner.

Serving and Storage Tips: