Reviewed: May 5, 2011

This was the first time I baked or ate cornbread dressing. It didn't have too much flavor, but my husband liked it.

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3 users found this review helpful

Reviewer:

tgoodhart

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Christiansburg, Virginia, USA

Reviewed: Apr. 25, 2011

AMY, GMA pulled through!!! Thank you for sharing.

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4 users found this review helpful

Reviewer:

blunt1969

Cooking Level: Expert

Home Town: Winslow, Maine, USA

Living In: Temple, Texas, USA

Reviewed: Feb. 27, 2011

Everyone who tasted this corn bread loved it. I have doubled and it still came out perfect.

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6 users found this review helpful

Reviewer:

Dennis-54

Reviewed: Jan. 31, 2011

I love love love this recipe! The only cautionary tale I have is that if you make it with brand new sage (not fresh, but a newly opened container of dried) it will come out quite green!!

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5 users found this review helpful

Reviewer:

deirdrebeth

Cooking Level: Expert

Living In: Springfield, Virginia, USA

Reviewed: Jan. 9, 2011

Awesome dressing....delicious with simplicity. I'm used of doing a dressing adding seafood and meat; but sometimes you just want something different. I fixed it for Christmas 2010 with ham and smothered greenbeans and my family and I loved it. I fix it sometimes when it's not a holiday.

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3 users found this review helpful

Reviewer:

melissa

Home Town: New Orleans, Louisiana, USA

Living In: Shreveport, Louisiana, USA

Reviewed: Jan. 5, 2011

I have only made dressing one other time in my life and didn't even know where that recipe was. I found this one and liked the reviews. It was a hit!

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5 users found this review helpful

Reviewer:

Charlene

Reviewed: Dec. 28, 2010

A confession: I am 54 years old, Southern, and had never made cornbread dressing before. LOL! I followed this recipe just as directed and it was perfect. Even better the second day as the flavors 'melded' together. It's the classic corn bread dressing I grew up with!

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3 users found this review helpful

Reviewer:

CYNDI!

Reviewed: Dec. 28, 2010

Made this for Christmas Eve- exactly following the directions. Not one of the 10 of us liked it. I will use a regular stuffing recipe next time. I am surprised it is rated so well.

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3 users found this review helpful

Reviewer:

LYNNETTEB

Reviewed: Dec. 27, 2010

Thanks to the reviewer who said to add cream of chicken soup to the dressing! I tried it once and it was good but my husband (trying to help) added way too much cornmeal! I tried it again with the alterations suggested (less broth and a can of cream of chicken soup) it was perfect! My dressing is now better than my grandmother's!!!

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3 users found this review helpful

Reviewer:

Sgood

Reviewed: Dec. 25, 2010

The cornbread was DELICIOUS, after making few modifications, however. The amount of crumbled cornbread given in the directions is about half of what is prepared. Not using the full amount results in soupy dressing prior to baking when all of the ingredients are incorporated. Baking it at the time suggested left it soupy, and after an 1 1/2 hours of baking, it was creamy, which is what I'm not used to. I found that using all of the crumbled cornbread gave the dressing more texture after it was baked. Also, the amount of dried sage listed on the ingredients is way too much and would overpower the dish. I suggest using 1/4 to 1/2 teaspoon.

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8 users found this review helpful