Cornbread dressing plated

Southern & Good: Cornbread Dressing Recipe

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Cornbread dressing plated
Cornbread dressing plated and ready to eat.

This cornbread dressing recipe is well-loved by my family. My mother’s been making it since I was a little girl. One of my father’s sisters made a cornbread dressing that closely resembled my mom’s version, and I always thought my mom got it from Aunt Rose. However, I’m not sure this is true. That said, there’s nothing difficult about this dressing, and you can whip it up quickly for hungry family members.

My mother says the recipe can be frozen once it’s fully prepared and in the pan. This might be a good idea if you need to prepare foods ahead of time for a large Thanksgiving dinner party. I’m of the mind that dressing should be prepared, baked, and eaten as quickly as possible.

Cornbread Fixings
Dry ingredients for the cornbread.

Course, I’m quite hedonistic when it comes to my fav foods, and cornbread dressing happens to be one of those dishes I crave as soon as the hot, Texas summers fade away. For this particular cornbread recipe (the base, not the dressing), I used the Southern cornbread recipe from Threadgill’s: The Cookbook. Oh my – so good!

Baked cornbread, fresh out of the oven
Baked cornbread, fresh out of the oven.

For this recipe, I left out the can of soup and used broth I’d frozen when I boiled my last chicken for King’s Ranch casserole. I also used butter because I don’t have any turkey fat, although that might be an interesting way to try the recipe.

Sauteing the onions and celery in butter.
Sauteing the onions and celery in butter.
Mixing the cornbread with goodies
Mixing the cornbread with the goodies.
Cornbread dressing mixed and ready to be put in the pan.
Cornbread dressing mixed and ready to be put in the pan.

 

Cornbread Dressing Recipe

  • 1/2 cup butter or turkey fat
  • 1/2 cup chopped onion
  • 1 cup chopped celery
  • 2 – 9″ pans baked cornbread, crumbled
  • 3-6 slices of bread, crumbled
  • 1 T salt
  • 1 tsp seasoned salt
  • 1 tsp pepper
  • 1 quart plus 1/4 cup liquid (broth and 1 can of cream of chicken soup)
  • 1 egg

Preheat the oven to 350 degrees.

Prepare and bake the cornbread according to the package’s directions.

Melt the butter (or turkey fat) in a large skillet. Add the chopped onion and celery. Cook until the veggies are soft. Remove from heat.

Put the crumbled cornbread and bread slices in a large bowl. Pour the cooked onion and celery (plus the butter or turkey fat) on top of the cornbread mixture. Add the dry seasonings and mix.

Add the liquid ingredients and the egg to the cornbread mixture. Lightly mix. Put the mixture into a greased pan and bake for 35 t0 45 minutes.

 

Find our entire Thanksgiving dinner here, with a list of all the recipes we used for our holiday feast.

 

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About Laura Townshend 91 Articles
Laura's a native Texan. Besides loving Texas and horses, she's a marketing consultant, writer, and blogger who lives in the western Hill Country of Central Texas with her husband, their daughter, and a bunch of dogs and cats. Reach her at laura@biggreyhorse.com.

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