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Mom's Cornbread Dressing Recipe

A delicious and simple take on the classic holiday side dish. My mom’s cornbread dressing is a certified Thanksgiving dinner MVP!
Servings 6 people
Author Chef Tiffany Blackmon

Ingredients

  • 1 pack Martha White white cornbread mix
  • ⅔ cup whole milk
  • 1 whole egg
  • 3 tbsp butter
  • 1 tbsp olive oil
  • 1 cup white onion chopped
  • 1 cup celery chopped
  • 3 cloves garlic chopped
  • ¼ cup fresh parsley chopped
  • 2 cups chicken broth or more if you like a less dry texture
  • 1.2 tsp coarse ground black pepper
  • ½ tsp Kosher salt
  • ½ tsp dried sage
  • ½ tsp poultry seasoning
  • ½ cup melted butter
  • non-stick cooking spray

Instructions

  • Prepare cornbread mix according to package instructions, using milk and egg. Cool completely on a wire rack then crumble to a fine texture.
  • In a large saute pan, melt butter, add olive oil. Saute onions and celery 5-7 minutes or until tender; add garlic, saute one minute.​
  • In a large bowl, combine cornbread, pepper, salt, sage and poultry seasoning. Add vegetable mixture and chicken broth. Mix until thoroughly combined. Transfer dressing into a baking dish coated with non-stick cooking spray. Drizzle melted butter on top of the dressing. Cover and bake at 350° for 30-45 minutes or until internal temperature reaches 160 degrees.​

Notes

Tiffy’s Tips

~ I prepare the cornbread a day in advance, crumble and allow it to dry throughout the day or overnight. I recall my mom adding stale bread, crackers, etc., to enhance the flavor and texture. If I add additional ingredients, I make sure they are gluten free for my family’s preference.
~Always adjust the seasoning to taste. I prefer more poultry seasoning and salt and a small amount of sage. After you mix all of the ingredients, taste for seasoning.
~I typically add more liquid when mixing the cornbread with the other ingredients as I do not care for a dressing with a dry consistency.
~Each time I make this recipe I double or triple as we typically have more guests for Thanksgiving or I freeze for future meals.
~I often add this step. After I saute the vegetables, I transfer to a Dutch oven, add the broth and bring to a simmer, then add to dry ingredients. This is certainly not necessary but creates more flavor.