Mama's Corn Bread Dressing

Get a head start by making the corn bread a day or two ahead.


12 servings

Recipe from

Oxmoor House


3 cups (1-inch) cubed, toasted white bread (about 5 (1-ounce) slices)
1 cup crushed saltine crackers (about 20 crackers)
3 cups vegetable broth
2 cups chopped celery
2 cups chopped onion
1/4 cup butter
1 1/2 teaspoons dried rubbed sage
1/4 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
1 large egg white
Cooking spray


Preheat oven to 375°.

Combine first 3 ingredients in a large bowl. Combine the broth, celery, onion, and butter in a large saucepan; bring to a boil. Reduce heat, and simmer 10 minutes. Add broth mixture to corn bread mixture, stirring well. Add sage and next 4 ingredients (sage through egg white); stir well to combine.

Pour the mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 375° for 45 minutes; cover and bake an additional 30 minutes or until golden.