Old-Fashioned Aunt Jemima Cornbread Dressing Recipe

When it comes to Southern comfort food, a few dishes bring back memories like old-fashioned cornbread dressing.

This Aunt Jemima Cornbread Recipe combines the rich taste of cornbread with a blend of herbs and spices that creates a delightful side that pairs perfectly with roasted meats and rich gravies.

Whether served with roast turkey at Thanksgiving or as a side for Sunday dinner, this dressing is sure to please and bring warmth, making it a createspart of any special meal.

Okay, so maybe it’s not exactly what you’d get from Aunt Jemima herself, but it’s a delicious and easy way to make homemade cornbread dressing.

What is Aunt Jemima Cornbread Dressing?

Aunt Jemima Cornbread Dressing is an old Southern dish that features crumbled cornbread as its base. This dressing is a blend of cornbread, broth, sautéed vegetables like onions and celery, and an assortment of herbs and spices, which often include sage, thyme, and pepper.

It is usually baked until golden and crispy on top while remaining moist and flavourful inside. This comforting dish serves as a side, enhancing the richness of holiday meals, especially during Thanksgiving and other events, by complementing savory dishes like roast turkey and ham.

This recipe is special because it’s simple and reminds us of family gatherings and old recipes shared through generations.

Ingredients Used for Aunt Jemima Cornbread Dressing

To create a delicious batch of Aunt Jemima Cornbread Dressing, you will need the following ingredients:

• Cornbread: 8 cups of crumbled cornbread (about 2 batches of Aunt Jemima cornbread mix)
• Chicken or Vegetable Broth: 2 to 3 cups (adjust for desired moisture)
• Onion: 1 medium onion, finely chopped
• Celery: 1 cup of celery, finely chopped
• Butter: ½ cup (1 stick) for sautéing vegetables
• Sage: 2 teaspoons dried sage (or 1 tablespoon fresh sage, chopped)
• Thyme: 1 teaspoon dried thyme
• Black Pepper: ½ teaspoon, freshly ground
• Salt: 1 teaspoon (or to taste)
• Eggs: 2 large eggs, beaten (optional, for added richness and binding)

This combination of ingredients makes a tasty, moist dressing that goes great with your favorite holiday meals. Change the amount of broth to get the texture you like, whether you want it drier or wetter.

Cornbread Dressing Nutritional Details

*Based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How to Make Old-Fashioned Aunt Jemima Cornbread Dressing

Step 1: Prepare the Cornbread

Bake two batches of Aunt Jemima cornbread according to the package instructions. Let it cool, then crumble into a large mixing bowl, making about 8 cups.

Step 2: Sauté the Vegetables

Melt ½ cup of butter in a large skillet over medium heat. Add finely chopped onion and celery, sautéing until soft and translucent, about 5-7 minutes.

Step 3: Mix Ingredients

Add the sautéed vegetables to the crumbled cornbread along with 2 teaspoons of dried sage, 1 teaspoon of dried thyme, ½ teaspoon of freshly ground black pepper, and 1 teaspoon of salt. Mix well to combine.

Step 4: Add Broth

Slowly pour in 2 to 3 cups of chicken or vegetable broth, stirring to moisten the cornbread mixture evenly. Adjust broth for desired consistency.

Step 5: Incorporate Eggs (Optional)

For added richness and binding, beat 2 large eggs and mix into the cornbread mixture.

Step 6: Transfer to Baking Dish

Preheat oven to 350°F (175°C). Grease a large baking dish and transfer the mixture, spreading it evenly.

Step 7: Bake

Bake for approximately 30-40 minutes, until the top is golden brown and crispy while the inside remains moist.

Step 8: Cool and Serve

Allow the dressing to cool for a few minutes before serving. Enjoy alongside your favorite holiday meals.

If you love classic cornbread as much as we do, you have to try our amazing White Lily Cornbread Recipe. It’s the perfect flavor combination that adds comfort to any meal.

Old-Fashioned Aunt Jemima Cornbread Dressing Recipe

Usman Malik

Aunt Jemima cornbread dressing is more than just a dish; it’s a tradition that brings people together. Whether you’re a seasoned home cook or just starting to explore Southern cuisine, this recipe is a must-try. It’s simple, delicious, and sure to become a favorite at your family gatherings.

5 from 18 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Side Dish

Cuisine American, Southern

Servings 3

Calories 250 kcal

Ingredients

  

• Cornbread: 8 cups of crumbled cornbread about 2 batches of Aunt Jemima cornbread mix
• Chicken or Vegetable Broth: 2 to 3 cups adjust for desired moisture
• Onion: 1 medium onion finely chopped
• Celery: 1 cup of celery finely chopped
• Butter: ½ cup 1 stick for sautéing vegetables
• Sage: 2 teaspoons dried sage or 1 tablespoon fresh sage, chopped
• Thyme: 1 teaspoon dried thyme
• Black Pepper: ½ teaspoon freshly ground
• Salt: 1 teaspoon or to taste
• Eggs: 2 large eggs beaten (optional, for added richness and binding)

Instructions

 

Step 1: Prepare the Cornbread

• Bake two batches of Aunt Jemima cornbread according to the package instructions. Let it cool, then crumble into a large mixing bowl, making about 8 cups.

Step 2: Sauté the Vegetables

• Melt ½ cup of butter in a large skillet over medium heat. Add finely chopped onion and celery, sautéing until soft and translucent, about 5-7 minutes.

Step 3: Mix Ingredients

• Add the sautéed vegetables to the crumbled cornbread along with 2 teaspoons of dried sage, 1 teaspoon of dried thyme, ½ teaspoon of freshly ground black pepper, and 1 teaspoon of salt. Mix well to combine.

Step 4: Add Broth

• Slowly pour in 2 to 3 cups of chicken or vegetable broth, stirring to moisten the cornbread mixture evenly. Adjust broth for desired consistency.

Step 5: Incorporate Eggs (Optional)

• For added richness and binding, beat 2 large eggs and mix into the cornbread mixture.

Step 6: Transfer to Baking Dish

• Preheat oven to 350°F (175°C). Grease a large baking dish and transfer the mixture, spreading it evenly.

Step 7: Bake

• Bake for approximately 30-40 minutes, until the top is golden brown and crispy while the inside remains moist.

Step 8: Cool and Serve

• Allow the dressing to cool for a few minutes before serving. Enjoy alongside your favorite holiday meals.

Video

Notes

To store leftover cornbread dressing, allow it to cool completely and then transfer it to an airtight container. Refrigerate for up to 4-5 days. For longer storage, you can freeze it in a freezer-safe container for up to 2-3 months. To reheat, thaw in the refrigerator overnight and warm it in the oven or microwave until heated through.

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Amazing Serving Suggestions for Cornbread Dressing

When it comes to enjoying your Aunt Jemima Cornbread Dressing, try these simple serving ideas to make your holiday meals better:

• Pair with Roasted Meats: Serve with traditional holiday proteins like roast turkey, ham, or fried chicken to create a well-rounded meal.
• Add Gravy: Pour some homemade or store-bought gravy on the dressing for extra moisture and taste.
• Accompany with Greens: Balance the richness of the dressing with a side of sautéed greens or a fresh salad for a fresh contrast.
• Stuffed Peppers: Use leftovers to stuff bell peppers for a creative twist on a classic dish; bake them until the peppers are tender.
• Breakfast Treat: Reheat leftover dressing and serve it with eggs or as a base for a breakfast casserole.
• Trinidad Scorpion Hot Sauce Addition: For those who like a little heat, add drops of Trinidad Scorpion Hot Sauce to the dressing before baking for a spicy kick.
• Cheesy Variation: Mix in some shredded cheese before baking for an extra cheesy, gooey version of the dressing.

These suggestions can elevate your dining experience and bring variety to your meals during the festive season.

Tips for Achieving the Best Texture and Flavor

To make the best Cornbread Dressing that really stands out, try these simple tips to improve both the texture and taste:

1. Use Day-Old Cornbread: For a better texture, use cornbread that has been prepared a day in advance. It dries out a bit, which helps soak up the broth without getting too mushy.
2. Fresh Herbs: Whenever possible, opt for fresh herbs instead of dried ones. Fresh sage and thyme can impart a more vibrant flavour profile to your dressing.
3. Adjust Moisture: Be mindful of the amount of broth you add. Start with less and gradually increase until you achieve the desired consistency—this is especially important if you prefer a drier dressing or if your cornbread is on the moist side.
4. Experiment with Add-Ins: Think about mixing in cooked sausage, nuts, dried fruits, or other vegetables to make your dressing special and different.
5. Add Seasoning Carefully: Taste the mix before baking and adjust the seasoning. Flavors can weaken after baking, so it’s better to add a bit more salt and pepper to the uncooked mix.
6. Even Layer for Baking: Spread the dressing evenly in the baking dish so it cooks evenly. If it’s not spread evenly, some parts may be overcooked while others are undercooked.

Conclusion

In conclusion, Aunt Jemima Cornbread Dressing is a delicious and flexible dish that adds warmth to any holiday table. By following the steps and adding your own touches with the suggested serving ideas and tips, you can make a memorable dressing that goes perfectly with your festive meals.

Whether you love it as a classic side or get creative with leftovers, this recipe is bound to become one of your go-to favorites in the kitchen.

FAQ

Q1. Can I make the cornbread dressing ahead of time?

Yes, you can prepare the cornbread dressing ahead of time. You can assemble the mixture the day before, cover it, and store it in the refrigerator. Just be sure to bake it on the day you plan to serve it for the best texture and flavor.

Q2. Can I use homemade cornbread instead of Aunt Jemima mix?

Yes, you can definitely use homemade cornbread instead of Aunt Jemima mix. Just ensure that the homemade cornbread has a similar texture and moisture level to create a delicious dressing. Adjust the broth and seasoning accordingly to achieve the desired flavour and consistency.

Q3. Can I make a vegetarian version of this dressing?

Yes, you can easily make a vegetarian version of the cornbread dressing by using vegetable broth instead of chicken broth. You can add more flavor with vegetables or plant-based ingredients like mushrooms, nuts, or dried fruits.

Q4. How do I store leftover cornbread dressing?

To store leftover cornbread dressing, allow it to cool completely and then transfer it to an airtight container. Refrigerate for up to 4-5 days. For longer storage, you can freeze it in a freezer-safe container for up to 2-3 months. To reheat, thaw in the refrigerator overnight and warm it in the oven or microwave until heated through.

Q5. Can I reheat cornbread dressing?

Yes, leftover cornbread dressing can be reheated. Preheat your oven to 350°F (175°C), place the dressing in a baking dish, cover it with foil to prevent drying out, and heat for about 20-30 minutes or until warmed through. You can also use the microwave to heat up small portions.

Q7. Can I make cornbread dressing without eggs?

Yes, you can make cornbread dressing without eggs. To bind the ingredients together, consider using alternatives like flaxseed meal mixed with water, mashed potatoes, or a commercial egg replacer to achieve a similar texture.

References

1. AllRecipes – Grandma’s Cornbread Dressing Recipe
2. Dinner at the Zoo – Southern Cornbread Dressing