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ms. evelyn's cornbread dressing

(1 rating)
BossQueen avatar
Recipe by
Mari Craddock
@BossQueen
Southaven, MS

Growing up for the holidays my Mom always made cornbread dressing. Oh how we all looked forward to the holidays too!! Whenever any of her 5 kids would ask her for the recipe she would tell us - we would make it and it NEVER came out like hers. So my brother and his wife decided that they would watch her make it and write down everything she did. This is as close as we have ever been able to get to it. Mom tried one year to cut corners and she used Jiffy Cornbread mix - BAD MISTAKE.. None of us would eat it.. So word to the wise - don't cut corners. LOL

►
(1 rating)
yield 10 -12
prep time 45 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For ms. evelyn's cornbread dressing

  • 4 lg
    eggs slightly beaten
  • 1 1/3 c
    evaporated milk
  • 1 1/3 c
    water
  • 1/2 c
    vegetable oil or melted shortening
  • 4 c
    martha white self-rising white corn meal mix
  • ABOVE IS INGREDIENTS FOR THE CORNBREAD
  • BELOW IS INGREDIENTS FOR DRESSING
  • 1 stick
    butter plus enough butter to sauté vegetables
  • 1 lg
    onion finely chopped
  • 3 sprig
    center third of celery bunch, finely chopped
  • 3 can
    chicken broth
  • 2 Tbsp
    poultry seasoning
  • 1/2 tsp
    ground sage ( i add a little more since i like sage)
  • 2 lg
    eggs beaten
  • 1 tsp
    salt and pepper

How To Make ms. evelyn's cornbread dressing

  • 1
    Cornbread Directions: Heat oven to 450 degrees. Grease a 9x12 inch square pan; place in oven to heat. In large bowl, combine all ingredients; mix well. Batter should be more on the thin side, so if it’s still thick add a little more milk. Pour batter into hot, greased pan. Bake @ 450 degrees for 20 to 25 minutes. (You can make your cornbread ahead of time so it will be cooled enough you can handle it. NEXT: Sautee the celery and onion in butter, salt & pepper to taste. After you are done sauting vegy's .... Melt 1 stick of butter, 3 cans chicken broth, poultry seasoning and sage and ½ tsp salt in the same pot.
  • 2
    In a 9x12 cake pan, break up the cornbread w/hands and mix in the broth mixture, plus the egg. The mixture will be very spongy.
  • 3
    Bake covered for 45 minutes at 325 degrees; uncover and bake for 15-20 minutes at 350 degrees. ***IMPORTANT->->-> At any time during the baking, add broth as necessary to keep the dressing moist.
  • 4
    I like to add cooked chicken or turkey meat into my dressing - maybe about 2 cups bite-size - your preference.
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