Mama’s Cornbread Dressing


  • 1 skillet of cornbread, crumbled (about 6 cups)
  • 4 cups cubed white bread, toasted
  • 1 large onion, finely chopped
  • 1 cup celery, finely chopped
  • 1/2 cup unsalted butter
  • 4 cups chicken broth
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 large eggs, beaten


  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. In a large skillet, melt the butter over medium heat. Add the chopped onion and celery and sauté until tender, about 5-7 minutes.
  3. In a large bowl, combine the crumbled cornbread and toasted white bread cubes.
  4. Add the sautéed onion and celery to the bread mixture.
  5. Stir in the chicken broth, dried sage, dried thyme, salt, and black pepper. Mix well.
  6. Add the beaten eggs and mix until everything is well combined.
  7. Pour the mixture into the prepared baking dish and spread it out evenly.
  8. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the dressing is set.
  9. Allow to cool slightly before serving.

Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes | Kcal: 320 kcal per serving | Servings: 8 servings

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