Reviewed: Dec. 2, 2008

Way too much liquid in this recipe. It took forever for the liquid to cook out, leaving a very dense dressing. Tasted fine, but sure didn't want to serve it to guests. Might be better to add cracker crumbs or bread crumbs to the cornbread mixture. Time to call my grandmother for her recipe - will not use this one again.

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Donna

Cooking Level: Intermediate

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Reviewed: Dec. 1, 2008

This was gone so fast I couldn't believe it. I thought it had gotten lost, but it was just eaten all up. I wasn't sure this sounded good, but it is great. I like traditional stuffing but other members of my family don't. I would eat this any day though it is easy and very yummy.

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samantha

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Reviewed: Nov. 30, 2008

Came out very thin and flat in the 9x13 dish but was delicious. This was my first time to make dressing and I would use this recipe again. My husband thought it was great!

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C.Langham

Cooking Level: Intermediate

Home Town: Fulton, Kentucky, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: Nov. 30, 2008

I really loved this. I used the Jiffy mix because I too like a sweeter corn bread. I wilted the onions and celery, but when I saw how much cornbread I had (I used 2 boxes) I chopped more and put in raw. I used turkey broth and pan drippings instead of the chicken broth. I have been trying to find the cornbread dressing of my youth, and I think I found it!

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MIMOSAJACK

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Reviewed: Nov. 28, 2008

I was looking for a recipe like my grandma's, and this is def it!! I loved it! I haven't been home for Thanksgiving in a few years and was excited to try this out on my boyfriends family this Thanksgiving. Big hit, everyone loved it, esp me! The only diff is my grandma puts in it chopped up boiled eggs. Yumm!

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Christina

Cooking Level: Intermediate

Home Town: Fort Lawn, South Carolina, USA

Living In: Tampa, Florida, USA

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Reviewed: Nov. 27, 2008

Very good!!! This was the first time that I actually made dressing and it turned out great. I did change one thing, I only put half the sage that the recipe called for.

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Crystal's Recipes

Cooking Level: Beginning

Home Town: Bryant, Arkansas, USA

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Reviewed: Nov. 27, 2008

This dressing was wonderful! I normally don't eat dressing but I even like this recipe. I added about 3/4 a package of cooked sausage, which gave it nice flavor and only used about 2 teaspoons of sage(not a big fan of sage). Everyone wanted the recipe...this is definitely a keeper!

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Monica Boles

Cooking Level: Intermediate

Home Town: Chatsworth, Georgia, USA

Living In: Hixson, Tennessee, USA

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Reviewed: Nov. 27, 2008

This was very good. It was light and tasty. I added crumbled Jimmy Dean sausage and green peppers. I'd definitely make this again.

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TropicLuv

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Nov. 27, 2008

I followed the recipe except I cut the amount of sage in half. The taste was wonderful, but mine did turn out somewhate dry. I will definitely make again, just add a little more broth.

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Winston

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Reviewed: Nov. 27, 2008

Yay!!! My first attempt at making dressing for Thanksgiving and it was a HUGE success! My husband said that it was even better than his mom's...which is really hard to beat! I was so nervous to make my very first Thanksgiving dinner, and thanks to this recipe, I'll never be afraid again! It was phenomenal!

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Karis T.

Cooking Level: Intermediate

Home Town: Katy, Texas, USA

Living In: Perth, Western Australia, Australia

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Reviewed: Nov. 22, 2008

This has always been a favorite in my own family when I was growing up! Now I make my own version that has a great deal of sage, and I use a honey cornbread mix. It may sound odd, but it tastes great, and I always get compliments when I make it. :)

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Nkitty

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Reviewed: Nov. 15, 2008

I made thislat year and omg my wife and family loved it plus i am a simple guy dont like all the extra stuff like hard boiled eggs and things. I followed all direction to the T, but this year i will add organic chicken stock and a little bit more butter and stay with the jiffy mix because i love the sweet taste

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wow

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Reviewed: Oct. 28, 2008

This is the best recipe for Corn Bread Dressing ever, simple, but very good

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MEMCEM519

Living In: Georgetown, Texas, USA

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Reviewed: Oct. 1, 2008

I love this recipe! I make it all the time for my 18 month old son and he loves it (so does the rest of the family). I usually add more veggies (carrots, zucchini, broccoli, whatever I have on hand), that way he's getting extra nutrients, then I cut it into squares and he can feed it to himself. Thanks for a great recipe and for the inspiration to turn it into a KID FRIENDLY food.

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rnogrneyes

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

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Reviewed: Jul. 29, 2008

Really great! I just don't add the eggs and I use the Buttermilk Cornbread Mix off the Martha White Buttermilk cornbread mix.

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staceywatts

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Springfield, Louisiana, USA

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Reviewed: Jul. 7, 2008

This was a little dry, but had great flavor.

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Amber

Home Town: Manhattan, Illinois, USA

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Reviewed: Jun. 20, 2008

This is a good basic recipe; but I tweaked as well to my liking adding 1 can of cream of celery soup and 1 tea. poultry seasoning as others suggested. Cut back on one package of corn bread mix, sage, and only used 1 can of chicken broth and used a cake pan to bake. Next time will cook 10-15 minutes longer though then original recipe instructs b/c of modifications (denser). Tried to make using another recipe before, but now I definitely have a keeper.

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SMURPHETTE75

Cooking Level: Intermediate

Home Town: Durham, North Carolina, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 24, 2008

UPDATE: I made this for Thanksgiving. This was my first time hosting Thanksgiving for the family. We had 40 guests. Anyway, thanks to Grandma's Corn Bread Dressing recipe, mine dressing was the first big pan to run out. There was a smaller pan and it was only half-touched. Yum! I am thankful for the this dressing recipe this Thanksgiving! Will be making this for years to come. Good basic recipe overall, and I will be making more of this, and making some modifications to it. I would add a little more celery and onions in the future. I added 3 eggs instead of 2. Be sure to chop the eggs small enough because if you don't, the rubbery texture is more pronounced than when the eggs are chopped into smaller chunks. :) And finally sprinkle more sage on the top before baking it because my bf loves sage. Have fun modifying it to suit your taste!!!

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Ch1215

Cooking Level: Intermediate

Living In: Ruston, Louisiana, USA

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Reviewed: Mar. 11, 2008

Yum! This was great. It had the sweetness I was looking for with the cornbread, and just the right amount of spice to counteract it. One thing I changed; for the first time, I used only one tablespoon of sage, since I didn't know how I would like it. It was perfect. Just use a little less like I did if you don't want it to overpower the other flavors like the onion and celery.

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Zsazsa Gardea

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Surprise, Arizona, USA

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Reviewed: Jan. 29, 2008

This recipe turned out really well. i used it for the first time on Thanksgiving 2007. Before, dressing in my home was awful. I will continue to use this recipe!!

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Kim

Cooking Level: Intermediate

Home Town: Daphne, Alabama, USA

Living In: Mobile, Alabama, USA

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Grandma's Corn Bread Dressing

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