Mom Sefcik's Famous Cornbread Dressing

Mom Sefcik's Famous Cornbread Dressing

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Linda Howe


There is a cute story to this recipe. My mother-in-law was a fabulous cook. My Father was a fabulous cook & Chef. My Dad heard me raving about Mrs. Sefcik's Cornbread Dressing at Thanksgiving in 1969. He was ticked-off that I liked her dressing more than his. He spent the next couple of years trying to improve his recipe. I finally told him his was better so that he would quit trying to out-do her recipe. Now that my wonderful father is gone, I can finally admit that I still love Mom Sefcik's Dressing more than his.


★★★★★ 2 votes

1 Hr
1 Hr 30 Min


  • 6
    celery stalks, chopped
  • 1 medium
    onion, chopped
  • 1
    butter, melted
  • 1/2
    loaf, white bread, cut up into small cubes
  • 3 pkg
    cornbread mix, baked per instructions on pkg.
  • 4
    whole eggs, slightly beaten
  • 2
    whole eggs, boiled and chopped (optional)
  • 1 1/2 tsp
  • 1 tsp
  • 1 tsp
    sage or poultry seasoning
  • 1/2 tsp
    curry powder
  • 1 box
    (32oz. box) chicken broth, enough to make soupy

How to Make Mom Sefcik's Famous Cornbread Dressing


  1. Bake 3 packages of cornbread per instructions on bag in a 9X13" pan. Break up cornbread and 1/2 loaf of white bread into a large bowl.Add all dry ingredients and let set over night.
  2. Saute onions and celery in butter and add to dry mixture.
  3. Mix above mixture with 4 raw eggs and 2 boiled and chopped eggs.
  4. Add enough chicken broth until mixture is soupy.
  5. Grease a 9X12X2" pan heavily with shortening. Add dressing and cook at 350° for about 1 1/2 hours. (The bigger your pan the less time it needs to cook.) Dig in with a spoon to see if it is done. It should be moist not dry.

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