Mama’s Mouth-Watering Cornbread Dressing Recipe

Today, I’m her to share a mouth-watering cornbread dressing recipe with you.

Our family tradition is turkey and dressing at Thanksgiving but not at Christmas; however, I  know that many of you have turkey and dressing at Christmas.

Therefore, I wanted to share this recipe before Thanksgiving so you might try it for either holiday.

Normally, I make my cornbread dressing from memory just like my Mom did it.  A few years ago a co-worker, Steve and I both volunteered to make cornbread dressing for our office’s Thanksgiving luncheon.  For the sake of consistency I asked Steve if he followed a recipe.  He did, so I asked him if he would share it with me.  Steve graciously shared his grandmother’s recipe with me.  Oh my goodness, it is the best dressing I have ever put in my mouth, simply mouth-watering, but let me warn you it is rich.  Here is the recipe.

Mama’s Mouth-Watering Cornbread Dressing Recipe

First, make the egg bread

Ingredients for egg bread (Cornbread is sometimes called egg bread in the South.

  • 2 cups buttermilk
  • 3 eggs
  • 2 cups self-rising cornmeal
  • 2 sticks butter, melted
  • 1/2 tsp. salt

Beat eggs, add buttermilk together.  Add salt and cornmeal together and beat into egg mixture.  Add melted butter.  Pour mixture into greased pan and bake at 350 degrees until golden brown.

Now prepare the dressing


  • 1 loaf white bread
  • 2 medium onions chopped
  • 1 cup celery hearts finely chopped
  • 4 eggs
  • 1/2 tsp. pepper
  • 1 cup melted butter
  • Chicken or turkey broth (I use Chicken Broth)

Make dressing while egg bread is hot.  Crumble egg bread and the loaf of white bread together. Soften with broth until bread is moist.  Add beaten eggs, melted butter, pepper, onions, celery, and seasonings.  Mix all ingredients together well.  Add more broth if the mixture is too thick more bread if too thin.  Pour into a buttered baking pan.  Bake at 350 degrees until golden brown.  Remove from oven and pour a cup of broth over the dressing and return to oven for 10 extra minutes.

Cornbread dressing

Now serve the best cornbread dressing you have ever put in your mouth.

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  1. When you said add seasonings, are YOU adding sage, thyme, Bell’s seasoning or just the salt and pepper? Thanx. My grandmother’s bread stuffing always had cooked scrambled sausage in it; I like that touch.

  2. Boy, it sounds good Sharon! I’m not much of a cook, so it’s hubby’s job to make the dressing this year. Mine has always been too dry.

  3. I’ll have to give it a try. I make my moms old fashioned dressing recipe from dried bread. My family loves it, but it would be fun to make this sometime. Thanks for sharing the recipe with SYC.

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