Cornbread Dressing

Judy Sprague Recipe

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!

Blue Ribbon Recipe

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


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

Directions Step-By-Step

Preheat oven to 450. Mix all ingredients and pour into a 9 inch pan. Bake for 25 minutes.
Saute celery and onions in butter.
Crumble cornbread and white bread together.
Add sauted vegetables to bread mix along with seasonings.
Pour in the chicken broth and enough hot water to the moistness that you prefer.
Place in casserole dish and bake for 1 hour at 350.
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

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candi everett ceverett
Apr 18, 2014
I made this for Christmas and it has been requested for Easter. Tastes so much like my southern grandma's who would never share her recipe with the yankee side of the family. I do know hers included gizzards, but I am more than happy to leave that out. Thank you!
Marilyn Viner Marilyn_Viner
Apr 24, 2013
Mom's dressing was a favorite of all who had the pleasure of eating it. She put her sr cornmeal in her bowl and added a lot of eggs (8 to 10) then would use a little butter milk to get it to the right consistency to pour into her hot skillet to bake. She used celery, onions and sometimes baked them in her bread. You don't have to cook your dressing to lobg for it to be done. She used baked biscuit crumbled rather than other fillers to make the cornmeal sort of stick together..maybe 6 small biscuits. She had plenty of rich broth from the chicken she boiled and then would add more canned chicken broth to keep it plenty moist. Bake in the oven until its sort of crusting at the very edges. I have seen her if it looked like it might be drying out she would stir in more broth.
sandra samples sandi613
Oct 16, 2012
I have to agree that I don't want dressing that you have to cut with a fork. That is what my DIL makes every year and since she does the dinner I don't feel I can offer to bring the turkey and dressing. My mom made mine with the bread, cornbread, and crackers. It was so delicious. Mine is similar to her's but I sure wish I had her recipe. She never let us help cook and didn't want anyone in the kitchen with her. She was only 50 when she died so make sure you get someone's recipe for things you like because you never know how long they will be here.
Emilie Maxey MissEmilie
Oct 16, 2012
Donna, I am sure that the Pepperidge Farm Stuffing mix will do to susbtitue for the toast and crackers. My mother just always made her own stuffing mix. This dressing is so good. I do not like dressing that you have to cut with a fork abd looks like cornbread. This is a moist dressing. Thanks for commenting on my recipe.
Donna Vance DSMV
Oct 15, 2012
Judy, you have my mouth watering for a BIG pan of cornbread dressing!! Congratulations on your blue ribbon!