Martha White Cornbread Dressing Recipe
If you love classic Southern flavors, you will enjoy this Martha White Cornbread Dressing Recipe. It is rich, savory and full of comforting taste.
Ingredients
- 4 cups baked Martha White cornbread crumbled
- 1 cup white bread cubed
- 1 cup onion finely chopped
- 1 cup celery chopped
- 2 tablespoons butter
- 2 cups chicken or vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 2 eggs beaten
Instructions
Prepare the Cornbread
- Bake cornbread using Martha White mix. Let it cool and crumble into a large mixing bowl. This forms the base for your dressing.
Sauté Vegetables
- Melt butter in a skillet. Add onion and celery. Cook until soft and fragrant, about 5–7 minutes. Stir occasionally to avoid burning.
Combine Bread and Vegetables
- Add sautéed vegetables to the crumbled cornbread and cubed white bread. Mix gently with a spoon until evenly combined.
Add Seasonings
- Sprinkle salt, black pepper, sage and thyme over the bread mixture. Stir well to ensure even seasoning throughout the dressing.
Mix in Broth and Eggs
- Pour chicken or vegetable broth over the mixture. Add beaten eggs. Stir gently to combine. The mixture should be moist but not soggy.
Transfer to Baking Dish
- Grease a baking dish lightly. Pour the mixture into the dish. Spread evenly to ensure consistent cooking.
Bake the Dressing
- Preheat oven to 350°F (175°C). Bake for 35–40 minutes. Top should be golden brown and slightly crispy. Remove from oven and let cool slightly before serving.
Notes
- Use slightly stale cornbread for better texture
- Sauté vegetables for richer flavor
- Use homemade broth if possible
- Adjust seasonings to taste
- Do not overmix to keep light texture
- Cover with foil if top browns too quickly