I know we just had Thanksgiving and it’s almost Christmas but I really needed to share Mother’s Cornbread Dressing, plus I took a picture of it this Thanksgiving. Feel free to wait until next year to use it, or make it for Christmas!
This recipe is named Mother’s because Mom wrote it down that way in her recipe file–because it’s her mother’s recipe. Grandma made this every year–except for when Grandpa wanted to help. My mom made it, and now I do. It wouldn’t be Thanksgiving Dinner without it, along with giblet gravy.
There are some make-ahead things you can do. I like to chop up my celery a day or two before. Don’t try that with the onions, though. I did that this year and my fridge smelled like onions for a while. Also, they were just a little too soft and strong once I put them in the dressing. Lesson learned. I also make the cornbread a day or two ahead, and crumble it. You can dry it out by crumbling it and spreading it out on a sheet pan, if you like. I usually put it in a gallon zipper bag and crumble it from the outside, then open it and let it dry out until I am ready to put the recipe together.
I can usually make the dressing about 45 minutes before we are ready to eat. This can be done because we fry our turkeys, and that opens up my oven for me. Also, I have double wall ovens, so that is a blessing.
I like to use the Pepperidge Farm Herb Stuffing mix to go in this dressing, along with the cornbread. I usually try to pick up a bag a few weeks ahead of time just in case they sell out. And if all of this isn’t enough bread for you, and your family really wants rolls, try these Quick Skillet Rolls.
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Mother’s Cornbread Dressing
Description
This dressing is always served at our Thanksgiving Dinner. It’s my grandma’s recipe so it’s especially good.
Ingredients
- 6 cups crumbled cornbread*
- 1 14-oz pkg. Pepperidge Farm Herb Seasoned Stuffing Mix
- 1 tablespoon poultry seasoning
- 2–2 1/2 teaspoons salt
- 1 1/2 teaspoons black pepper
- 1 tablespoon marjoram
- 1 teaspoon rubbed sage
- 1 1/2 cups chopped onion
- 1 cup chopped celery
- 4 eggs, beaten
- 2 14-oz. cans of chicken broth, plus 1 1/2 cans water
*Cornbread:
- 2 cups Martha White self-rising white cornmeal mix
- 1 1/2 cups milk
- 2 eggs
- 2 tablespoons vegetable oil
Instructions
- Make cornbread ahead of time (a day or so before).
- Preheat oven to 425° F. Grease a 9″ square pan.
- In a medium bowl, mix dry ingredients and make a well in center. Add eggs, milk and oil and stir into dry ingredients.
- Pour into pan and bake for about 25 minutes.
- Cool completely and then crumble. Store in a Ziplock bag till ready to assemble.
- When ready to assemble, place cornbread crumbs, stuffing and seasonings in a very large bowl. Add onions and celery and mix well.
- Stir in eggs, broth, and water.
- Pour into greased 9×13 glass baking dish (do not pack down).
- Bake at 400° F. for about 30 minutes.
