Mama's Cornbread Dressing Recipe
Ingredients:
For the Cornbread:
2 cups cornmeal
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup sugar (optional, for a slightly sweet cornbread)
2 large eggs
1 1/2 cups milk
1/2 cup unsalted butter, melted
1/4 cup vegetable oil
1/2 teaspoon vanilla extract (optional, for added depth)
For the Dressing:
1 batch of homemade cornbread (about 6-7 cups of crumbled cornbread)
1 medium onion, chopped
2 celery stalks, chopped
1/4 cup unsalted butter
2 cloves garlic, minced
1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped)
1 teaspoon dried thyme
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
2 1/2-3 cups chicken broth (or turkey broth)
2 large eggs, beaten
1/4 cup fresh parsley, chopped (optional)
1 teaspoon poultry seasoning (optional)
1/2 cup cooked sausage (optional, for extra richness)
Instructions:
Step 1: Make the Cornbread
Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a 9x9-inch baking dish or a similar size pan for your cornbread.

Mix the Dry Ingredients: In a large bowl, combine the cornmeal, flour, baking powder, salt, and sugar (if using). Stir to combine.

Mix the Wet Ingredients: In a separate bowl, whisk together the eggs, milk, melted butter, vegetable oil, and vanilla extract (if using).

Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick.

Bake: Pour the batter into your prepared baking dish. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Allow the cornbread to cool completely before crumbling it for the dressing.

Step 2: Prepare the Dressing
Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the chopped onion, celery, and garlic, and cook for 5-7 minutes until the vegetables are softened and fragrant. Stir in the sage, thyme, salt, pepper, and poultry seasoning (if using). Cook for another 2 minutes to let the flavors meld.

Crumble the Cornbread: Once the cornbread has cooled, crumble it into small pieces with your hands or a fork. You should have about 6-7 cups of crumbled cornbread.

Combine with Sautéed Veggies: Add the sautéed vegetable mixture to the crumbled cornbread. Stir to evenly distribute the vegetables throughout the cornbread.

Moisten with Broth: Gradually pour in the chicken or turkey broth, 1/2 cup at a time, until the dressing is moist but not too wet. You want it to be moist enough that it holds together but not soggy. The dressing should be spoonable but firm. You may need 2 1/2 to 3 cups of broth, depending on the consistency of your cornbread.

Add Eggs: Stir in the beaten eggs. The eggs help bind the dressing and give it a rich, cohesive texture.

Taste and Adjust: Taste the dressing and adjust the seasoning as needed. Add more salt, pepper, or herbs to suit your taste.

Step 3: Bake the Dressing
Transfer to Baking Dish: Grease a 9x13-inch baking dish and spoon the dressing mixture into the dish. Spread it out evenly with a spatula.

Bake: Preheat your oven to 350°F (175°C). Bake the dressing for 30-35 minutes, or until the top is golden brown and slightly crispy. You can cover it with foil for the first 20 minutes to keep it moist, then remove the foil for the last 10-15 minutes to allow the top to crisp up.

Step 4: Serve
Once the dressing is baked, let it sit for about 5 minutes before serving. Serve it alongside your favorite holiday meats, such as turkey or ham, or enjoy it as a comforting side dish for any meal.