Old-Fashioned Aunt Jemima Cornbread Dressing Recipe
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.
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.