Reviewed: Apr. 8, 2012

Great recipe! Thanks for sharing.

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1 user found this review helpful

Reviewer:

QUEEN21

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Cooking Level: Intermediate

Home Town: Phenix City, Alabama, USA

Living In: Apex, North Carolina, USA

Reviewed: Dec. 23, 2011

As the original cooks of the family hang up their aprons, I've been forced to learn and this recipe was perfect! With some tips from my mom, I did some slight changes: I used both yellow and mexican style cornbread mix (by Martha White), gives it great flavor and a little spice. I saute my celery, onions and green bell peppers. I use raw eggs to bind and no hard cooked eggs. On occassion I add shredded turkey. I'm hungry for it again.

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3 users found this review helpful

Reviewer:

KimL

Home Town: Dallas, Texas, USA

Living In: Lancaster, Texas, USA

Reviewed: Dec. 14, 2011

this is a good base recipe. i had to add alot of seasoning to it. it just was too plain without doing so. i loved the chopped boiled eggs in it.

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Reviewer:

jen73076

Cooking Level: Intermediate

Home Town: Bryson City, North Carolina, USA

Living In: Blountville, Tennessee, USA

Reviewed: Nov. 27, 2011

This was a great great cornbread dressing. I made it for thanksgiving. I did however did not all of the chicken broth the recipe called for only because I was scared it would be to mushy. But it still turned out great. I will be keeping this and making it again for Christmas.

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Reviewer:

bmotivated10

Cooking Level: Intermediate

Home Town: Orangeburg, South Carolina, USA

Reviewed: Nov. 19, 2011

Texas cornbread dressing at it's finest. Although I never got my grandmother's recipe (she never wrote her recipes down), it takes just like hers. I've been making this for the last two Thanksgivings - just now getting around to rating the recipe. I get all kinds of compliments on it.

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Reviewer:

thatlldo4rio

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

Reviewed: Dec. 26, 2010

I had been looking for a traditional, southern dressing recipe and this was perfect. I added 1/2 cup more broth (we like our dressing very moist), and extra spices (1 t. thyme and 1 t. savory). It was excellent!

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Reviewer:

LEEANNEK

Reviewed: Dec. 26, 2010

I made my two cornbread loaves using Jiffy mix. For each loaf I added an extra egg, half a stick of melted butter, and 1/4 cup of sugar. Requires a slightly longer cooking time, but it is well worth it. Followed this dressing recipe pretty closely (except the boiled egg) and it was divine!

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Reviewer:

Karla Jamaica

Reviewed: Dec. 25, 2010

I picked this recipe as it was closest to what my mom made. Mine turned out a little dry only because I didn't add all the chicken broth/stock it called for. It said add till moist not wet, so I was afraid to add more. It was good and the gravey helped!

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Reviewer:

jill wilson

Cooking Level: Intermediate

Home Town: Burleson, Texas, USA

Living In: Oceanside, California, USA

Reviewed: Dec. 22, 2010

Excellent recipe. Used it for a dinner at work. Yum!!

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Reviewer:

hobbitbarbie

Reviewed: Dec. 5, 2010

This was the closest thing that I have found to my Grandmas recipe. I made it this past Thanksgiving and it was a complete hit! I will definitely be making this again!!!!

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3 users found this review helpful