Grandma’s Cornbread Dressing
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
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
Reviews
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Absolutely love this dish. I don't change a thing!
I’ve been making this for decades and I’ve never used flour. Also southerners put lots of sage and poultry seasoning. I do not sauté onions or celery. Everyone loves my dressing!
I love this recipe! Its the same,or nearly the same, that she used. I had rather have it that any of the sides brought to our Thanksgiving dinners and believe me , there are several sides!!!
Thank you, thank you for this recipe!! It was very helpful for the cornbread recipe to be included as it has been many years since I have made basic southern cornbread. My only adjustments were to add 3 chopped hard boiled eggs and some shredded chicken (just like my mother's recipe) and I put together my own poultry seasoning of thyme and sage. Also, I did not saute the onion and celery; just chopped and mixed in to the crumbled cornbread.
I made this dressing for the first time on 12/17/15 and it was very moist and tasty. I admit that I had made adjustments on this recipe when I'd prepared it and I'd used a greased and floured 12x6" loaf pan to bake the dressing. Thank you for sharing this recipe, Suzanne Mohme! delowenstein