The best delicious Grandma's Cornbread Dressing recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Grandma's Cornbread Dressing recipe today!
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What Makes This Grandma's Cornbread Dressing Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Grandma's Cornbread Dressing.
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Cornbread:
2 c Self-rising cornmeal
1 c Self-rising flour
1 ts Baking powder
2 ts Sugar
2 Eggs — beaten
3 tb Oil or melted shortening
2 c Milk or buttermilk — * see
Note
Dressing:
3 Celery stalks — chopped
1 lg Onion — chopped
2 tb Butter or margarine
1/4 lb Saltine crackers — broken
2 1/2 c Hot chicken broth (or 3 cups
If needed)
2 Eggs — beaten
1/2 ts Salt OR 2 chicken boullion
Cubes added
To hot chicken broth
1/2 ts Black pepper — (or more, to
Taste)
1. For Cornbread: Mix all ingredients and place in a well-greased 10″ pan
that has been heated in a 450 degree oven (about 4 minutes) till hot. Bake
at 450 degrees about 30 or 35 minutes or until lightly browned. Cool;
crumble cornbread into a large bowl.
2. For Dressing: Saute celery and onion in butter until tender. Combine
cornbread, crackers, sauteed vegetables, and remaining ingredients, mixing
well. If the dressing doesn’t seem moist enough, add some hot milk – ab out
1 cup. Spoon into a lightly greased 13x9x2-inch baking pan or casserole
dish. Bake at 450 degrees for 25 to 30 minutes until lightly browned. (For
Pyrex dishes bake at 375 or 400 degrees.)
From
Yields
8 Servings
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