Cornbread Dressing Recipe

I don’t think I ever knew what stuffing was until I was much older because in our family for the holiday’s cornbread dressing was the only thing that was served. {Remember, I am from the south ya’ll.}

Honestly, there isn’t much exciting about my recipe as I don’t add liver, bay leaves or anything else off the normal path. It’s just a “good old-fashioned recipe” that I have cooked for two decades and is very similar to my grandmother’s recipe. {She has chicken in hers which I leave out my version.}

Cornbread Dressing Recipe

I am a bit weird when it comes to my dishes and what I cook/bake with. For cornbread, I ALWAYS use my cast iron skillet. I will heat up oil in the bottom of the pan and then add the cornbread mixture to it and voila!… cornbread that doesn’t stick and an easy pan to clean up afterward {just a swoop of a paper towel in the pan}.

Cornbread Dressing Recipe

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Ingredients

• 2 boxes of Jiffy cornbread mix prepared as instructions
• 6 slices white bread toasted
• 1 cup onion, chopped
• 1/2 cup celery, chopped
• 3 eggs, hard boiled
• 2 eggs
• Salt, pepper and poultry seasoning to taste
• 2 cans chicken broth {as needed, you can also use water to keep the mixture moist while it bakes}

Instructions

1. Prepare and bake cornbread according to package instructions, cool, and add to bowl
2. Toast 6 slices of white bread, cut into large cubes and add to bowl
3. Chop the onion, celery, and hard boiled eggs; add to bowl
4. Add 1 can of chicken broth and then add the second one until the mixture is well moistened
5. Mix the ingredients and add seasoning {this is where I taste mine before I add the eggs}
6. Add eggs
7. Pour into baking dish
8. Bake on 350 for approximately 50 minutes or until center is firm

Cornbread Dressing Recipe