Real Recipes From Real Home Cooks ®

"grandma lizzie's" cornbread dressing

(1 rating)
Recipe by
Joanna Maloney
Bossier City, LA

Taken from Trisha Yearwood's Holiday Feast.

(1 rating)
yield 12 serving(s)
prep time 1 Hr
cook time 15 Min
method Bake

Ingredients For "grandma lizzie's" cornbread dressing

  • 1/2 loaf
    white bread, cut in small cubes and toasted
  • 1/2 md
    onion, finely chopped
  • 2 Tbsp
  • 1 lb
    buttermik cornbread, recipe follows
  • 1/4 lb
    saltine crackers, about 1 sleeve crumbled
  • 3 lg
    hardboiled eggs, chopped
  • 4 c
    turkey pan juices, chicken or low sodium canned broth
  • salt and pepper
  • 4 Tbsp
    corn oil or bacon drippings
  • 3 c
    self rising cornmeal
  • 3 c
    buttermilk, well shaken

How To Make "grandma lizzie's" cornbread dressing

  • 1
    Preheat oven to 350 degrees. Grease a 9-x-13-x-2-inch baking dish
  • 2
    Place the bread cubes on a large baking sheet and toast in the oven for 30 minutes, turning once after 15 minutes, until lightly brown. Set aside to cool. Raise the oven temperature to 450 degrees.
  • 3
    In a medium skillet saute the onion in the butter until translucent and softened but not browned, about 5 minutes. In a very large bowl, crumble the cornbread, toasted bread cubes and cracker crumbs. Add the onion and eggs and toss with a fork until mixed. Add 3 cups of the broth and mix it well, adding more as needed to make a very moist, but not soupy, dressing. Season with salt and pepper to taste. Bake in the prepared pan for 15 minutes, or until slightly browned.
  • 4
    For the cornbread dressing: preheat oven to 450 degrees.
  • 5
    Pour 2 tbsp of the oil into a well-seasoned cast-iron skillet and place over medium-high heat. Put the cornmeal in a large mixing bowl. Make a well in the cornmeal and add remaining 2 tbsp. oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups.
  • 6
    Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of batter. Continue to heat on the stove top for 1 minute and then transfer the skillet to the oven and bake for 20 minutes, or until browned on top. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.

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