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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Mother's Cornbread Dressing Recipe

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This recipe for Mother's Cornbread Dressing is from The Gerstner/Robbins Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 pkgs. yellow cornbread mix
2 sourdough English muffins
1 1/2 c. finely chopped celery
3/4 - 1 c.finely chopped onions
1/3 c. butter
1 tsp. poultry seasoning
1/2 tsp. sage
3 eggs, well beaten
32 oz. chicken broth

Directions:
Directions:
Make cornbread acc to directions. Let cool. Crumble cornbread and muffins together. Sauté onions and celery in butter until soft. Add all to the cornbread mix. Add seasonings. In a large bowl beat eggs and broth together. Add to cornbread mix. Put into a buttered or greased 12x12" dish. Bake at 450º 20 minutes covered. Reduce heat to 325º. Keep covered and bake an additional 15 minutes. Remove cover and bake 10 more minutes until lightly browned.

If you make a double batch, a batch & a half, or only a half batch the baking time will need to be increased or reduced based on the amount you make.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Morrison's coarse-ground yellow corn bread mix makes the best dressing. Green onions work well.
Be sure and use the sourdough muffins and don't make any changes to the recipe unless you want just a little more seasoning. This recipe came from Josie Towery.

 

 

 

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