Prep 10 mins
Cook 1 hr 15 mins
I was horrified to see that all the dressing recipes on the site seemed to have cornbread and bread in them!!! I never heard of adding bread to dressing!! This is my family's oldest recipe, no one knows who's it is, it has been passed down from mouth for generations!!
- 1 pan your favorite prepared cornbread (not jiffy mix or anything like that, they have added sugar and that will just ruin the taste of the)
- 1 cup cooked rice
- 3 (14 ounce) cans chicken broth (may have to use 4 cans)
- 6 eggs, beaten
- salt and pepper, to taste
- 1 bunch green onion, diced (i cut mine up with kitchen shears)
- Get you 1 big pan, I usually use one of those turkey roaster pans. Spray or grease it really good. Preheat oven to 375 degrees.
- Crumble cornbread up with your hands in a BIG bowl. Mix in rice. Add green onions. Add chicken broth until it looks soupy and you can stir it with a spoon, kinda like grits. Add the salt and pepper. Taste it now to see if it's seasoned how you want it to be. if not add more salt, pepper, or green onions.
- Then the beaten eggs. The eggs is what makes it all stick together so they are important, don't forget em!
- Bake at 375 degrees for about 1 hour and 15 minute or until knife inserted in center comes out clean. This makes one really big pan or 2-3 little pans.
My friend made this recipe and although it was OK as a side dish (?), it is not what this southern gal would call "Southern Cornbread Dressing". Stuffing perhaps, but not dressing.
This was a twist the rice through me off guard different from the other southern recipes will make again and let you know what happen.