Cornbread Dressing II Recipe - Allrecipes.com
  • READY IN ABOUT 2 hrs

Cornbread Dressing II

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr 25 mins
  • READY IN

    1 hr 55 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 08, 2002

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 that as a child. Of course, hers was NEVER this good!

 
Most Helpful Critical Review
Nov 02, 2003

I didn't like it at all.

 
Nov 30, 2002

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 FOR GENERATIONS TO COME, THANK YOU....

 
Dec 19, 2007

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 looks really bad when you're making it, but don't be afraid. After it's cooked, it looks alot better and tastes wonderful. I added a little cooked, crumbled sausage. And I would definitely go to the trouble of making the cornbread as stated. Any store bought cornbread would probably be too sweet and ruin the flavor.

 
Nov 25, 2006

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 tasted great although I did leave out the mushrooms because my husband and son do not like them. I will make this every year for Thanksgiving.

 
Dec 26, 2008

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 buttermilk in the place of evaporated milk.

 
Nov 25, 2009

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!

 
Nov 20, 2007

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 included this recipe in our Thanksgiving menu for almost 20 years.

 

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Nutrition

  • Calories
  • 261 kcal
  • 13%
  • Carbohydrates
  • 26.1 g
  • 8%
  • Cholesterol
  • 109 mg
  • 36%
  • Fat
  • 14 g
  • 22%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 7.9 g
  • 16%
  • Sodium
  • 852 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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