Seminole Corn Dressing

Colleen Sowa


My great grandparents received this recipe from Native American Seminole family that they came to know through their travels.

This is an old family recipe, that has been changed (updated) like switching the lard for butter or margarine, and adding canned corn as opposed to fresh corn.

Our family likes to have this a few times a year. It is one of our Thanksgiving dressings (we always have friends and family over and it is always a hit. We serve it with chicken, duck, goose, turkey or make stuffed pork chops.

pinch tips: How to Shuck, Cook, and Cut Corn



8 -12


30 Min


35 Min


1/2 c
lard (butter or margarine)
2 large
onions (minced)
6 stick
celery (minced)
salt and pepper to taste
2 Tbsp
fresh parsley (minced fine)
1 1/2 Tbsp
ground sage (or to taste)
6 c
corn bread (crumbled)
2 c
white bread (torn up small)
1 can(s)
whole kernel corn (use the liquid as part of you liquid measurement)
1 1/2 c
chicken broth (or water)
eggs (well beaten)

Directions Step-By-Step

Saute' the onions and celery (do not brown) in the Lard. Put in a large bowl with the drained corn and breads.
Beat the eggs well and add spices and liquids, beat until well mixed. Pour this over the vegetables/bread mixture. Toss together.
Bake this is baking pan covered at 350 degrees for 20 minutes, and uncovered for additional 15 minutes.
*** Use your dressing/stuffing directions for cooking times with meats. This is excellent for stuffed pork chops.

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