Reviewed: Apr. 1, 2012

I have not made dressing in over 6 years. So I am rusty. This was an ok recipe. My husband liked it. I liked it too, I am just searching for a more familiear childhood taste. The search is on, but thanks for the stater recipe. I plan to try other recipes similar to his at allrecipes.

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Reviewer:

Tpring

Reviewed: Jan. 21, 2012

This was the first time I made dressing and I am so glad to have chosen this recipe. It was great! I did double the recipe, which filled a 13x9 pan.

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Reviewer:

Booboo

Reviewed: Jan. 18, 2012

Absolutely Delicious! This also freezes nicely, as I made it for just myself I had to test it out. Just a note, the 3c of corn bread is essentially the whole thing. I made the mistake of loosly crumbling the bread and had soup. But mistake was easy to correct, crumbled in the rest of the pan and baked until done. YUMMM!

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Reviewer:

edesia

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Cooking Level: Expert

Living In: Aurora, Colorado, USA

Reviewed: Jan. 1, 2012

In my version I used gluten-free cornbread (I have Celiac Disease) and I added 2.5 cups chicken broth. This is by far the best cornbread stuffing I've tried. It is going to be a new tradition at my holiday table!

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Reviewer:

Ami

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Dec. 31, 2011

2 tablespoons of sage is way too much for this recipe. I used all of the cooked cornbread, which is more than the required 2 cups, and the sage was totally overpowering. I re-made it and only used 1 teaspoon, and that was perfect.

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Reviewer:

SuSu

Reviewed: Dec. 26, 2011

You can't call it grandmas if your making cornbread from a box. Get you a med size iron skillet, heat it in the oven with 3 tsp butter on 425. Take 2 cups of cornmeal 2 cups butter milk and about 1/4 cup of flour. Take the skillet out of the oven with melted butter, pour the butter into your cornmeal mixture and stir. Then pour it all back into the skillet and put it in the oven for 25-30 mins at 425. This will make a huge difference in the way it taste. I also use a roll of saltine crackers crushed and boiled eggs oh and thyme.

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Reviewer:

Keflowers75

Reviewed: Dec. 25, 2011

I love it. My grnadma had a recipie just like this..the only thing different was she made her ownn cornbread. But since i had no actual recipe i looked and came across this one. Its very easy and completed my holiday meal.

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Reviewer:

Nmarie

Reviewed: Dec. 24, 2011

I used Jiffy and mixed this too much and it got too soggy. My mother always said the stuffing was the toughest, which is why it's the best! I will have to try another recipe next Christmas :(

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Reviewer:

doja

Reviewed: Dec. 24, 2011

This came out great. I agree with Jeanne. Be careful of the liquid and use plenty Onions and Celery make the dressing. I also added chicken gizzards in mine. I still remember growing up with the heavenly smell of celery and onions sauteing. I knew it was a special day with those smells in my mother and both grandmother's home

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Reviewer:

MRSORL

Reviewed: Dec. 16, 2011

The key to really great cornbread dressing is before you place in the oven to bake; make sure the dressing is soupy. This will insure the dressing not to dry out. I also use day old bread cut up in chunks and of course sage.

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