Real Recipes From Real Home Cooks ®

granna's cornbread dressing

(2 ratings)
Blue Ribbon Recipe by
Carly Baughman
Lubbock, TX

This is an old family recipe from my dad's mother, Velma. It's a Christmas/Thanksgiving cornbread dressing everyone loves, and she would be so flattered knowing. This recipe is a very moist dressing (despite during prep, it seems like it may turn out dry). Temps for cooking will vary on your sea level, so bake based on your experience. You'll need the largest Corning Ware or disposable pan. A 9x13 is way too small. You'll need a pan about 11 x 16 x 2.5.

Blue Ribbon Recipe

A delicious and basic cornbread dressing that serves a crowd. Seasoned simply, there is enough broth to keep it from being dry. Onions and celery add texture and, along with the dried sage, flavor. Serve alone or with your favorite holiday gravy. A great recipe if you're hosting a large holiday dinner.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 24 -36
prep time 1 Hr
cook time 1 Hr
method Bake

Ingredients For granna's cornbread dressing

  • 3 pkg
    cornbread plus ingredients per package
  • 10 c
    shredded bread
  • 1 1/2 c
    diced onion
  • 1/2 c
    diced celery
  • 2 lg
    hard-boiled eggs
  • 1 1/2 tsp
    rubbed sage
  • 1 tsp
  • 1 tsp
  • 4 can
    chicken broth (14.5 oz each)
  • 1/2 c
    turkey broth

How To Make granna's cornbread dressing

Test Kitchen Tips
If you don't have a large pan, divide the dressing among the pans you have or the veggies will not cook. If the top is brown, but the veggies are not done, cover the pan with foil and continue baking.
  • Baked cornbread cooling.
    Prepare and bake all three cornbread packages according to package directions. Cool completely.
  • Shredded bread in the oven to dry out.
    Shred the bread, about the size of a quarter, and measure the amount needed. Then spread on a baking tray to toast in the oven. No need to brown them. It shouldn’t take any longer than 10 minutes at 350 F.
  • Diced onion, boiled eggs, and celery in a large bowl.
    Dice onion, boiled eggs, and celery. Then combine in a large mixing bowl. We don’t cook down the veggies in our family. This will later be the same bowl you'll add your dry components. Make this a deep big bowl.
  • Broken cornbread and bread added to bowl with veggies.
    Break up cornbread and combine it with the diced vegetables and eggs. Then the toasted bread. Toss with your clean hands until it looks even.
  • Broths and seasonings added to bowl.
    Now pour all of your broths into the bowl. Add pepper, salt, and sage. Stir until the sage is well broken up.
  • Mixture poured into a baking dish.
    Empty the bowl mixture into an 11 x 16 x 2.5 baking pan.
  • Baking the cornbread dressing.
    Level the pan out. Place the pan in the oven that's been preheated to 350 F. Bake for 1 hour. Check toward the end, using the toothpick test. This should slice and move from pan to plate pretty solid. If it looks jiggly when you pound the bottom, cook for another 15 minutes.