Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

Me and a dear friend of mine who is no longer with us, made this dressing for 17 years at Thanksgiving. I still make it and it brings back wonderful memories of her and I laughing, chopping, mixing and tasting. This is a terrific recipe. Hope you make this recipe and make your own memories.

Ingredients Nutrition

  • Cornbread

  • 1 cup self-rising cornmeal
  • 34 cup buttermilk
  • 2 eggs
  • 2 tablespoons vegetable oil
  • Dressing

  • cornbread, crumbled
  • 8 tablespoons butter 1 sticks
  • 2 cups celery, chopped
  • 1 large onion, chopped
  • 4 cups chicken stock
  • 10 12 ounces cream of chicken soup
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon sage (optional)
  • 1 tablespoon poultry seasoning (optional)

Directions

  1. Directions for cornbread:.
  2. Preheat oven to 350.
  3. Combine all ingredients and mix well.
  4. Pour batter into a greased shallow baking dish.
  5. Bake for approximately 20 to 25 minutes.
  6. Remove from oven and let cool.
  7. Directions for Dressing:.
  8. Preheat oven to 350.
  9. Melt the butter in a large skillet over medium heat.
  10. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.
  11. Pour the vegetable mixture over cornbread mixture.
  12. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning.
  13. Pour mixture into a greased baking dish and bake until dressing is cooked through, about 45 minutes. .
Most Helpful

This is real close to what I have eaten all my life thanks for adding.

Nilotic Deva September 19, 2012

The seasoning is spot on but the recipe is off unless you like to have seasoned cornbread soup. It was way too liquid and that was even adding three to four slices of bread to it. Complete waste of time and ingredients.

Margaret D. November 26, 2015