Almost Like Grandma's Cornbread Stuffing. Recipe

No Photo

Have you made this?

 Share your own photo!

Almost like Grandma's Cornbread Stuffing.

Wendi Baugh


My grandma made the best cornbread dressing/stuffing that I have ever tasted. This recipe is the closest I have come and thought I would share.

I always make the cornbread 2 to 3 days in advance and break it up to dry.

The kids always like some boiled/ sliced eggs added also.

pinch tips: How to Chop an Onion Perfectly




35 Min


45 Min




2 large
yellow onions chopped/diced
ribs of celery chopped
1 Tbsp
thyme, dried
1 Tbsp
sage, dried
32 oz
dried, crumbled cornbread
4 c
or more to taste chicken broth
2 stick
butter, cold

Directions Step-By-Step

Preheat oven to 350.
In 1 stick of butter brown the celery and onion.
Add the Thyme and Sage to the butter and let cook a few more minutes.
In large casserole dish, or turkey roasting pan, Mix together cornbread and all ingredients. Slice second stick of butter and place slices on top of mixture.
Cover in foil & cook 30 minutes, remove foil and cook until top is firm and a little crisp.

If you want, some addition I have been thinking of are maybe some boiled egg and some cooked and diced giblets.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Bread
Regional Style: American