Name: Southern Cornbread Dressing
Prep time: 15 min
Total time: 15 min
Yield: 1 casserole
Ingredients: 1 yellow onion, chopped; 6 green onions, chopped; 3 stalks celery, chopped (chop some of the leaves from a couple of stalks); 1 cornbread (can use a mix or homemade); 6 pieces white bread, toasted; 1 egg, beaten; chicken broth, to moisten (can use canned or homemade); salt and pepper

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Recipe by JANIC412

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This is how my Grandmother made it. This can also be used to stuff the turkey, chicken, etc. I have found that the stuffing has a better flavor if mixed the day before you need it then bake right before serving. If you like sage, a pinch adds even more flavor.

Ready In:: 15mins
Yields:
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ingredients

1 yellow onion, chopped
6 green onions, chopped
3 stalks celery, chopped (chop some of the leaves from a couple of stalks)
1 cornbread (can use a mix or homemade)
6 pieces white bread, toasted
1 egg, beaten
chicken broth, to moisten (can use canned or homemade)
salt and pepper

directions

Cook onion and celery in some unsalted butter until they are soft, do not brown. Remove from heat.
Crumble the cornbread and toast into a large bowl, add the onion mixture and mix well.
Add the chicken broth a little at a time mixing well after each addition until the mixture is moist but not soupy.
Add the egg, salt and pepper, mix well.
Turn the mixture into a baking dish and smooth with a spoon.
Bake at 350: until golden brown on top.

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RECIPE MADE WITH LOVE BY

@JANIC412

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@JANIC412

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"This is how my Grandmother made it. This can also be used to stuff the turkey, chicken, etc. I have found that the stuffing has a better flavor if mixed the day before you need it then bake right before serving. If you like sage, a pinch adds even more flavor."

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review by mobygrape

11/23/2009

This is basically like my grandmothers. Since my grandmother would die if I posted her entire recipe, I thought I'd rate this one. Instead of white bread, my grandmother uses homemade biscuits. She also uses closer to a dozen eggs for her dressing. (her skillet is about 3 inches larger and we make ours as a cross between a custard and a dressing). But otherwise the recipe is exactly the same. We like this. If you want sage in your dressing, you make a northern recipe. I am from the South, I don't know anyone that uses sage in their dressing. Although it's easily added if you so choose

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review by Sweet Bama

12/19/2007

This sounds great, but true Southern Cornbread dressing has to have sage in it

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review by Chef Michael Y

12/11/2006

This is very good and much like my Grandmother's. She had a varation on it though, use at least of cup of cooked diced chicken in it and the broth and don't forget the sage to taste. Also, (instead of chicken)try small fresh oysters and the juice (in addition to some chicken broth, in accordance) and you have two great dressing casseroles! Use salt sparingly, pepper generously. Cook until golden and firm. I don't use bread just a fresh cooked pone of cornbread. Enjoy! Chef MichaelY

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review by Stephania

12/10/2005

This was super fantastic! I just made this for the first time for a Major in the US Airforce originally from the South. I added sage sausage though with additional sage seasoning. It was a big hit and yummy! Thanks, I will make only this dressing from now on!

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review by BETHANY T.

5/17/2005

This is really, really good! For years, I've been trying to duplicate my Grandma's recipe for dressing.. she died when I was 7 or 8, but I can still remember the taste, smell, and texture.. this comes very close.(I'm so happy:).. I omitted the green onions, and added sage and thyme... absolutely delish!! Thanks so much!!

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