Mama’s Cornbread Dressing – Page 2

Bake the Cornbread: Start by baking your favorite cornbread recipe or using a boxed mix if you’re short on time. Allow it to cool completely.
Crumble the Cornbread: Once cooled, crumble the cornbread into a large mixing bowl, ensuring there are no large chunks. This will be the base of your dressing.

Chop the Vegetables: Dice the onions and celery into small, uniform pieces for even cooking.
Sauté the Vegetables: In a skillet over medium heat, melt a tablespoon of butter. Add the chopped onions and celery, sautéing until they become soft and translucent. This usually takes about 5-7 minutes.

Mix the Cornbread and Vegetables: Add the sautéed vegetables to the crumbled cornbread in the mixing bowl.
Add the Broth and Eggs: In a separate bowl, whisk together the chicken broth and eggs until well combined. Pour this mixture over the cornbread and vegetables.
Season the Mixture: Sprinkle in the sage, thyme, salt, and pepper. Stir everything together with a spatula until all the ingredients are evenly distributed and moistened.

Preheat the Oven: Set your oven to 350°F (175°C) and let it preheat.
Transfer to Baking Dish: Grease a baking dish with a bit of butter and spread the dressing mixture evenly within.
Bake Until Golden: Place the dish in the preheated oven and bake for 45-55 minutes, or until the top is golden brown and the dressing is set.

Cool Slightly: Allow the dressing to cool for a few minutes before serving. This helps it firm up and makes slicing easier.
Serve Warm: Slice into portions and serve warm alongside your main dish.

Homemade Cornbread: For the best flavor, use homemade cornbread, as it allows you to control the sweetness and texture.
Moisture Level: If you prefer a moister dressing, add an extra 1/2 cup of chicken broth. Adjust the amount according to your preference.
Herb Variations: Feel free to experiment with herbs. Rosemary or parsley can add a fresh twist to the traditional flavors.
Add-Ins: Consider adding cooked sausage, chopped pecans, or cranberries for added depth and texture.
Gluten-Free Option: Use gluten-free cornbread and ensure the broth is gluten-free for a celiac-friendly version.

Mama’s Cornbread Dressing is not only delicious fresh out of the oven but also makes for delightful leftovers. Here’s how to store and reheat them:

Refrigeration: Place any leftovers in an airtight container and store them in the refrigerator for up to 4 days.
Freezing: For longer storage, freeze the dressing. Wrap it tightly in plastic wrap and aluminum foil before placing it in a freezer-safe container. It will keep for up to 3 months.
Reheating: To reheat, preheat your oven to 350°F (175°C) and bake the dressing for 20-25 minutes or until heated through. If frozen, allow it to thaw in the refrigerator overnight before reheating.

Mama’s Cornbread Dressing pairs wonderfully with a variety of main courses and beverages. Here are some ideas to elevate your meal:

Main Dishes: Serve alongside roasted turkey, honey-glazed ham, or herb-marinated chicken for a complete Southern feast.
Vegetables: Pair with collard greens, green beans, or roasted Brussels sprouts for a balanced meal.
Beverages: Complement the dish with a glass of chilled white wine, such as Chardonnay or Sauvignon Blanc, or enjoy with a refreshing glass of iced tea.