Recipe by Sherry Wisdom
"A pure country, Texas-style cornbread dressing."
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2 (16 ounce) packages
dry corn bread mix
hard-cooked eggs, chopped
2 (14 ounce) cans
salt and pepper to taste
I suate` to celery and onion before adding to the cornbread mixture, and added 1/2 c. melted butter to the mix.
Nice cornmeal texture but bland taste. Very plain like cornbread. Might have been better with a sweeter cornbread mix and more flavorful additives.
Turned out great I did add some extra spices. I used jiffy cornbread mix and it gave the dressing a sweet taste but not overly sweet.
I've made this so many times at the holidays here in Texas. It's so much like my grandmas recipe- she would be proud of me! My coworkers say its the best they have ever eaten, which is a compliment for someone my age!
you need to add some green onion and bell pepper to the chicken as it boils for the broth , oh and some celery. really thinks that make a big difference.
This is a good basic recipe. I add sauted bell pepper, celery, onion, mushrooms to crumbled corn bread. I also add raw eggs before baking to bind together. I add a small jar of pimentos for color. I add (1) cooked chicken that I have shredded. I also add half a bag of Pepperidge Farms stuffing mix and 4 pieces of toast that is broke up into pieces. I stir several times while it cooks. This is a meal in itself.
This is great dressing recipe. I left out the boiled eggs and it still turned out wonderful. This is the recipe I'll use from now on.
This recipe was incredible! This was my first Thanksgivings dinner and I'm no chef. My entire meal came from allrecipes.com and everything was perfect. This dressing was so good it was the first thing to go. This will be on my Christmas menu and many other menus throughout the year.
* Percent Daily Values are based on a 2,000 calorie diet.
Momma's Cornbread Dressing
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 138
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