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!

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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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Karen Etchison grits1957
Dec 14, 2009
Does this recipe really take a bag of cornbread stuffing mix and also the cornbread? Thanks.
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!
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.
Kitchen Crew JustaPinch
Jul 9, 2010
Janet awarded this recipe a Blue Ribbon!

Classic recipe - classic Southern flavor. This is a wonderful staple recipe to add to your box.
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.
Judy Sprague Judy
Oct 5, 2010
Yes, it really does take all the cornbread. Sounds like a lot but you really do need it!
Beth Bruggner Bmajac
Oct 17, 2010
I agree with Judy's recipe, I make my fathers and his takes the same thing, all the cornbread and stuffing mix I always use the sage and onion flavored, I have been making it this way for 30 yrs and even non cornbread people love job Judy...
Emilie Maxey MissEmilie
Oct 17, 2010
Thanks Fannie for the comment on the way I make dressing. That is my mother's old recipe for dressing. Every time I make it and take it somewhere people are always raving about it. I also make Giblet gravy to go along with the dressing and also serve with Cranberry Sauce. I also make homemade cornbread for my dressing. It always does better than the package cornbread mix. Also the crackers and toasted bread makes up for the cornbread stuffing mix that people put in their cornbread mixture.
Emilie Maxey MissEmilie
Oct 17, 2010
I also forgot to add that I boil chicken for the broth that I put in the dressing.
Lucretia Ford LucretiaFord
Nov 11, 2010
My Mom always made this same recipe only she boiled her chickens and used the broth and the chicken meat. It makes one of the best dressings i have ever ate we also stuff the turkey with it.
Renee Balkam sophiebelle
Nov 12, 2010
I also use cornbread and stuffing mix, but the cornbread stuffing mix with no seasoning. I leave out a few slices of bread in the morning and then chop them fine and put that in. Since I'm making enough for 14 big eaters, it takes every morsel. Most of the time I make and a half of the recipe for leftovers! Yours is like mine for the most part. I use cornbread mix since it has the salt and baking powder already in there, but saw you used corn meal with no salt or baking powder. Does it rise that way?
Renee Balkam sophiebelle
Mar 29, 2011
I make this pretty much the same way. I feed 15-18 and this makes the right amount with a little leftover. It's great. Since we love dsage, I add a little more. yum
tina curtsinger fairy340
Sep 11, 2011
Going to have this tomarrow with turkey, went ahead and made my cornbread tonight,1 less thing to do tomarrow,, will let you know how it turns out..
L D windella
Sep 30, 2011
This is very similar to my Mother's and Grandmother's recipe,they would make cornbread from scratch and add white bread to it also(the only time we bought white bread) my Mother changed the recipe many years ago and began using egg bread instead of white bread,more deliciousness! They did not cook the veggies before hand and my Grandmother cooked hers in a water bath. My Aunt just told me about the water bath last year! I always cooked mine directly in the oven as my Mother did,live & learn! I have never had any measurements so this will make it easy to give recipes to my nieces wanting to make Grandmother's dressing.
tina curtsinger fairy340
Oct 12, 2011
The cornbread dressing was great,my whole family loved it, will be makeing this at Thanksgiving, thanks for shareing it.