Judy Sprague Recipe

Cornbread Dressing

By Judy Sprague Judy


This is a tradition at our Thanksgiving Dinner each year. Nothing like old traditional southern cornbread dressing to complete the meal!


Recipe Rating:
 23 Ratings
Cooking Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Classic recipe - classic Southern flavor. This is a wonderful staple recipe to add to your box.

Ingredients

CORNBREAD
1
egg, beaten
1 3/4 c
buttermilk
1/4 c
canola oil
2 c
corn meal
DRESSING
5
celery stalks, diced
1 medium
onion, diced
1 stick
butter, unsalted
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1
bag cornbread stuffing mix
1 Tbsp
rubbed sage
1 tsp
salt
48 oz
chicken broth
hot water
6 slice
white bread
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Directions Step-By-Step

1
Preheat oven to 450. Mix all ingredients and pour into a 9 inch pan. Bake for 25 minutes.
2
Saute celery and onions in butter.
3
Crumble cornbread and white bread together.
4
Add sauted vegetables to bread mix along with seasonings.
5
Pour in the chicken broth and enough hot water to the moistness that you prefer.
6
Place in casserole dish and bake for 1 hour at 350.
7
This dressing can be frozen before baking. Allow to thaw and come to room temperature before baking.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Bread
Regional Style: American
Other Tag: Quick & Easy
  • Comments

  • 1-5 of 55
  • user
    Karen Etchison grits1957 - Dec 14, 2009
    Does this recipe really take a bag of cornbread stuffing mix and also the cornbread? Thanks.
  • user
    Karen Etchison grits1957 - Dec 28, 2009
    I have never been able to make cornbread dressing like my Mom - we have spent most holidays at her house so thus she is the dressing maker. A couple of years ago we started having Christmas Eve at our home for our children and grandchild and I had to make the dressing. I have tried all kinds of recipes and improvisations but nothing ever came close to Mom's. I tried this recipe on Christmas Eve this year and it is a keeper! Finally something that I could say was a close second to Mom's. I could not believe that it really took a bag of stuffing mix plus the cornbread so I was a little nervous but it turned out wonderfully. Thanks so much for this recipe!
  • user
    Emilie Maxey MissEmilie - May 15, 2010
    When I make dressing, I put celery, onions and lots of green onions in it. I also crumble a sleeve of crackers and toast about 8 slices of bread and crush up in with the cornbread. I boil chicken for my broth. I cook my veggies in 2 cans of chicken broth and 1 stick Parkay margarine about 20 minutes. I add that to my cornbread mixture. I also put about 6 - 8 boiled eggs cup up real fine into the mixture. I add broth until it is a good texture, not real soupy and then before I put it in the oven to bake, I add about 4 eggs beaten and stir into the dressing and then bake for about 1 hour on 350 degrees.
  • user
    fannie mitchell cm7 - Sep 5, 2010
    Fannie Mitchell cm7. Emilie, I really love the way that you make your dressing and I cannot wait to try your recipe version.I am always lookin for different recipes to make because I am always asked to cook by my children and grandchildren.
  • user
    Judy Sprague Judy - Oct 5, 2010
    Yes, it really does take all the cornbread. Sounds like a lot but you really do need it!