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Nutrition Facts
Servings unknown. We can't calculate nutritional facts without knowing how many people this recipe serves. Add servings information.
Calories 564
Calories from Fat 93		(16%)
Amount Per Serving		%DV
	Total Fat 10.4g	15%
	Saturated Fat 2.7g	13%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 3.0g
	Trans Fat 0.0g
Cholesterol 211mg		70%
Sodium 1205mg		50%
Potassium 935mg		26%
Total Carbohydrate 97.6g		32%
	Dietary Fiber 9.4g	37%
	Sugars 15.8g
Protein 21.2g		42%
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Southern Cornbread Dressing

Recipe #4470 | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: JANIC412
Nov 14, 1999

This is how my Grandmother made it. This can also be used to stuff the turkey, chicken, etc. I have found that the stuffing has a better flavor if mixed the day before you need it then bake right before serving. If you like sage, a pinch adds even more flavor.

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Ingredients

1 yellow onion, chopped
6 green onions, chopped
3 stalks celery, chopped (chop some of the leaves from a couple of stalks) or 8-9 inches cornbread (can use a mix or homemade)
6 pieces white bread, toasted
1 egg, beaten
chicken broth, to moisten (can use canned or homemade)
salt and pepper

Directions

1
Cook onion and celery in some unsalted butter until they are soft, do not brown. Remove from heat.
2
Crumble the cornbread and toast into a large bowl, add the onion mixture and mix well.
3
Add the chicken broth a little at a time mixing well after each addition until the mixture is moist but not soupy.
4
Add the egg, salt and pepper, mix well.
5
Turn the mixture into a baking dish and smooth with a spoon.
6
Bake at 350: until golden brown on top.

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Featured Reviews for This Recipe

From: peacheysweet

On Oct 7, 2008

0 people found this review helpful

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From: Chef Michael Y

On Dec 11, 2006

This is very good and much like my Grandmother's. She had a varation on it though, use at least of cup of cooked diced chicken in it and the broth and don't forget the sage to taste. Also, (instead of chicken)try small fresh oysters and the juice (in addition to some chicken broth, in accordance) and you have two great dressing casseroles! Use salt sparingly, pepper generously. Cook until golden and firm. I don't use bread just a fresh cooked pone of cornbread. Enjoy! Chef MichaelY

1 person found this review helpful

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From: Lil Bit

On May 17, 2003

I thought this was absolutely wonderful. I did make one change, I added some chicken to this recipe. I made my own chicken broth. First I boil the chicken, , kept the broth from the chicken. Then I remove the chicken and added it to my dressing. I am just a country girl from alabama and we love meat. It was excellent.

2 people found this review helpful

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From: Sweet Bama

On Dec 19, 2007

This sounds great, but true Southern Cornbread dressing has to have sage in it

1 person found this review helpful

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