Grandma's Corn Bread Dressing

Grandma's Corn Bread Dressing

330

"My grandmother often made this for my family at holidays and also just with good homemade meals. I hope you enjoy it as much as I have!"
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Ingredients

1 h 15 m servings 363 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 363 kcal
  • 18%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 52.8g
  • 17%
  • Protein:
  • 8.8 g
  • 18%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 1582 mg
  • 63%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Prepare the dry corn bread mix according to package directions. Cool and crumble.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
  3. In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
  4. In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
  5. Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.

Reviews

330
  1. 437 Ratings

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Most helpful positive review

This is an excellent recipe if you are familiar with southern cornbread but never cooked it and want to try with a basic recipe. If you are new to making it, some things you DEFINITELY need to ...

Most helpful critical review

Don't make the mistake I did, using the same amount of ground sage as this recipes calls for in dried sage. I may try it again, but not soon.

This is an excellent recipe if you are familiar with southern cornbread but never cooked it and want to try with a basic recipe. If you are new to making it, some things you DEFINITELY need to ...

I made a few modifications to make it more like my Grandma's recipe - increased celery to 1 cup, added 3/4 cup chopped bell pepper, 1/2 tsp. poultry seasoning + large pinch of sage, 1 tsp. salt,...

Be sure to use a cornbread mix that doesn't include sugar. In the Oklahoma area, Shawnee Mills mix is sugar-free. Jiffy Cornbread Mix DOES contain sugar. If you can't find a sugar-free mix, b...

This was wonderful...but I had to make some changes. The original recipe calls for making ALOT of cornbread and then only asks you to use 3 cups of it, which would have only made 1/2 a pan of dr...

This is really similar to the recipe that my grandmother passed down to me. You can also substitute the chicken stock for the pan drippings if you are also cooking a turkey. When prepared with t...

This turned out a lot better than I expected. My Mamaw is the only one in the family who makes dressing, but this year I'm not going to be home for it. I decided to strike out on my own and give...

This has been the best version I have found, made it for my office party and they went gaga, the key is to chop onions and celery in proceesor so find that the dressing is smooth. Highly recomm...

This recipe is wonderful! To change it up a little though, I only added 1 beaten egg. And then I added 1 can of cream of mushroom soup. The soup held the dressing together, made it perfectly moi...

Don't make the mistake I did, using the same amount of ground sage as this recipes calls for in dried sage. I may try it again, but not soon.