Cornbread Dressing

Recipe Rating:
 23 Ratings
Cooking Method: Bake


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

The Cook

Judy Sprague Recipe
Well Seasoned
Florence, KY (pop. 29,951)
Member Since Nov 2009
Judy's notes for this recipe:
This is a tradition at our Thanksgiving Dinner each year. Nothing like old traditional southern cornbread dressing to complete the meal!
Make it Your Way...

Personalize This
Kitchen Crew
Classic recipe - classic Southern flavor. This is a wonderful staple recipe to add to your box.


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.

1-5 of 55 comments

Showing OLDEST First
(Switch to Newest First)
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!

Gift Membership