Granddaddy's Cornbread Dressing

Beverley Williams


This is the dressing my Granddaddy made very Thanksgiving during my childhood. He taught me to make it when I was 7 or 8 years old. I have been making it every year since.


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  • 1
    9x13 inch pan cornbread
  • 12
    prepared biscuits
  • 1 medium
  • 4 stalk(s)
    celery, peeled
  • 1 can(s)
    chicken broth
  • 2 Tbsp
    parsley flakes
  • 2 tsp
    sage, dried
  • 1 Tbsp
    rosemary, dried
  • 1 Tbsp
    thyme, dried

How to Make Granddaddy's Cornbread Dressing


  1. Preheat oven to 425 degree. Grind cornbread, biscuits, onion and celery. I use a grinder but you can use a food processor if you don't have a grinder.
  2. Add parsley, sage rosemary and thyme. You can adjust the amounts to suit your taste.
  3. Start mixing it with your hands.
  4. Add broth, a little at a time, mixing as you go. Keep adding broth until mixture is moist but still firm and sticky.
  5. After mixed very well, press into an ungreased, 9x13 inch baking pan.
  6. Bake at 425 degrees for 30 minutes to 1 hour until a toothpick inserted in the middle comes out clean.
  7. Let cool slightly before cutting into squares to serve.
  8. Great covered with gravy.

Printable Recipe Card

About Granddaddy's Cornbread Dressing

Course/Dish: Savory Breads
Main Ingredient: Bread
Regional Style: Southern
Other Tag: Heirloom
Hashtag: #Thanksgiving

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