Cornbread Dressing II

Cornbread Dressing II

19

"Vegetables and homemade cornbread are baked into a delicious traditional stuffing. Enjoy!"
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Ingredients

1 h 55 m servings 261 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 261 kcal
  • 13%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 26.1g
  • 8%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 852 mg
  • 34%

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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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a 9 inch iron skillet, mix cornmeal, white sugar, baking powder, salt, 2 eggs, evaporated milk and vegetable oil.
  3. Bake cornmeal mixture in the preheated oven 35 to 40 minutes, or until lightly browned. Allow to cool.
  4. Crumble the cooled cornbread into a large bowl. Mix in remaining eggs, mushrooms, celery, green onions, butter, chicken broth, condensed cream of chicken soup, ground black pepper and dried parsley.
  5. Transfer the mixture to the prepared 9x13 inch baking dish. Bake 45 minutes in the preheated oven.

Reviews

19
  1. 28 Ratings

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Most helpful positive review

This was my first ever attempt at making dressing. It was delicious and so easy!! The only change I made was cooking the onion and celery in with the cornbread. I remember seeing my mother do...

Most helpful critical review

I didn't like it at all.

This was my first ever attempt at making dressing. It was delicious and so easy!! The only change I made was cooking the onion and celery in with the cornbread. I remember seeing my mother do...

I HAD TO LEAVE OUT A COUPLE OF INGREDIENTS BECAUSE OF MY KIDS...BUT IT WAS FANTASTIC...THE INSIDE WAS NOT MUSHY LIKE SOME DRESSINGS..AND THE OUTSIDE WAS NICE AND CRUSTY...I WILL USE THIS RECIPE ...

I made this for Thanksgiving and my family was skeptical. We have always been a "traditional stuffing" family and not open to change. I made it anyway and now it is a demand for Christmas. It...

I didn't like it at all.

This recipe was great. I had to cook the Thanksgiving cornbread dressing for the first time in 20 years (my mother-in-law always did it) and had no idea how to. This was easy to make and taste...

I made this yesterday for Christmas and it was pretty good! However, I added 2 cans of cream of chicken, 1 can of cream of mushroom soup and 4 raw eggs (makes dressing creamier). I also used bu...

Exactly what I was hoping for! Perfect. I changed the soup to cream of celery (I just like it better), and added a teaspoon of sage. I will make this again!

Thank you Mandy!!! I have been looking for this recipe as I lost the instructions for it in a recent move. My family was distraught that I might not be able to make this again!! We've include...

This recipe was exactly what I was seeking. I used too much cream of chicken. That was my fault. I didn't want to waste the leftover after cutting the recipe in half. It was a little too moist a...