Judy Sprague Recipe

Cornbread Dressing

By Judy Sprague Judy

Recipe Rating:
 23 Ratings
Cooking Method:

Judy's Story

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
Find more recipes at goboldwithbutter.com
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

  • 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!