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Grandma’s Cornbread Dressing

Total Time

Prep: 40 min. + cooling Bake: 45 min.

Makes

12 servings

Growing up, we didn’t have turkey. We had chicken, chopped and baked in my grandmother’s dressing. Now we leave out the chicken and keep the cornbread dressing. —Suzanne Mohme, Bastrop, Texas
Grandma's Cornbread Dressing Recipe photo by Taste of Home

Ingredients

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup buttermilk
  • 1/4 cup canola oil
  • DRESSING:
  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 3 large eggs
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 3 teaspoons poultry seasoning
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 cups chicken broth

Directions

  1. Preheat oven to 400°. In a large bowl, whisk flour, cornmeal, baking powder and salt. In another bowl, whisk eggs and buttermilk. Pour oil into an 8-in. ovenproof skillet; place skillet in oven 4 minutes.
  2. Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened.
  3. Carefully tilt and rotate skillet to coat bottom with oil; add batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
  4. Reduce oven setting to 350°. For dressing, in a large skillet, heat oil over medium-high heat. Add onion and celery; cook and stir 4-6 minutes or until tender. Remove from heat. Coarsely crumble cornbread into skillet; toss to combine. In a small bowl, whisk eggs, condensed soup and seasonings; stir into bread mixture. Stir in broth.
  5. Transfer to a greased 13x9-in. baking dish. Bake 45-55 minutes or until lightly browned.

Nutrition Facts

2/3 cup: 236 calories, 12g fat (2g saturated fat), 83mg cholesterol, 969mg sodium, 25g carbohydrate (2g sugars, 2g fiber), 7g protein.

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