Best 9 Grandmas Cornbread Dressing Recipes

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Grandmas cornbread dressing is a classic Southern dish that is perfect for any occasion. With its moist and flavorful cornbread base, savory herbs, and juicy vegetables, it is a surefire crowd-pleaser. Whether you are looking for a hearty side dish for your Thanksgiving dinner or a comforting dish to warm you up on a cold winter day, grandmas cornbread dressing is the perfect recipe for you!

Check out the recipes below so you can choose the best recipe for yourself!

GRANDMA'S CORNBREAD DRESSING



Grandma's Cornbread Dressing image

Growing up, we didn't have turkey. We had chicken, chopped and baked in my grandmother's dressing. Now we leave out the chicken and keep the cornbread dressing. -Suzanne Mohme, Bastrop, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 12 servings.

Number Of Ingredients 17

1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
2 large eggs, room temperature
1 cup buttermilk
1/4 cup canola oil
DRESSING:
1 tablespoon canola oil
1 medium onion, chopped
2 celery ribs, chopped
3 large eggs
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3 teaspoons poultry seasoning
1 teaspoon pepper
1/2 teaspoon salt
2 cups chicken broth

Steps:

  • Preheat oven to 400°. In a large bowl, whisk flour, cornmeal, baking powder and salt. In another bowl, whisk eggs and buttermilk. Pour oil into an 8-in. ovenproof skillet; place skillet in oven 4 minutes., Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened., Carefully tilt and rotate skillet to coat bottom with oil; add batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Reduce oven setting to 350°. For dressing, in a large skillet, heat oil over medium-high heat. Add onion and celery; cook and stir 4-6 minutes or until tender. Remove from heat. Coarsely crumble cornbread into skillet; toss to combine. In a small bowl, whisk eggs, condensed soup and seasonings; stir into bread mixture. Stir in broth., Transfer to a greased 13x9-in. baking dish. Bake 45-55 minutes or until lightly browned.

Nutrition Facts : Calories 236 calories, Fat 12g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 969mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

GRANDMA STANDARD'S CORNBREAD DRESSING



Grandma Standard's Cornbread Dressing image

This is a family heirloom recipe passed down from my great grandmother, Ollie Joe Standard, who got it from her mother, and so on and so on. Most people only fix dressing for Thanksgiving or other holidays, but we love this so much we eat it all year round. Hope you all like it, too!

Provided by Chrisie

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 1h15m

Yield 15

Number Of Ingredients 7

3 (9x9 inch) pans cornbread, cut into small cubes
3 bone-in chicken breast halves, with skin
1 large onion, chopped
2 cups chicken broth, or as needed
½ teaspoon cayenne pepper, or to taste
½ teaspoon crumbled dried sage, or amount to taste
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • Place the cornbread cubes into a large bowl. Set aside until needed.
  • Place the chicken breasts in a pot and cover with water. Add salt to taste. Bring to a boil, and cook until the chicken is no longer pink and juices run clear. Remove the chicken breasts from the pan, reserving at least 2 cups of the chicken broth. When cool enough to handle, remove the skin and debone, discarding the skin and bones.
  • Mix the onion, chicken broth, and red pepper with the cornbread; mash the mixture using a hand masher. Season to taste with sage, salt, and black pepper, adding a little at a time. Stir in the chicken. Spoon the mixture into the prepared baking dish.
  • Bake in preheated oven until top is golden brown, about 45 minutes.

Nutrition Facts : Calories 415.7 calories, Carbohydrate 50.8 g, Cholesterol 77.4 mg, Fat 15 g, Fiber 4.4 g, Protein 18.4 g, SaturatedFat 4.7 g, Sodium 811.5 mg, Sugar 7.9 g

GRANDMA'S CORN BREAD DRESSING



Grandma's Corn Bread Dressing image

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!

Provided by Amy

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 1h15m

Yield 6

Number Of Ingredients 8

1 (16 ounce) package dry corn bread mix
2 tablespoons butter
½ cup chopped celery
1 small onion
2 eggs, beaten
2 cups chicken stock
2 tablespoons dried sage
salt and pepper to taste

Steps:

  • Prepare the dry corn bread mix according to package directions. Cool and crumble.
  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
  • In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
  • 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.
  • Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 52.8 g, Cholesterol 75.8 mg, Fat 13 g, Fiber 1.2 g, Protein 8.8 g, SaturatedFat 4.6 g, Sodium 1582.3 mg, Sugar 9.5 g

GRANDMA LIZZIE'S CORNBREAD DRESSING



Grandma Lizzie's Cornbread Dressing image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 12

Butter, for greasing pan
1/2 loaf white bread, cut into small cubes and toasted
1/2 medium onion, finely chopped
2 tablespoons turkey fat or butter, skimmed from pan drippings
1/2 Buttermilk Cornbread, recipe follows
1/4 pound saltine crackers, or about 1 sleeve crumbled
3 hard-boiled large eggs, peeled and chopped
4 cups turkey pan juices, chicken broth or low-sodium canned broth
Salt and pepper
4 tablespoons corn oil or bacon drippings
3 cups self-rising white cornmeal
2 1/2 to 3 cups buttermilk, well shaken

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9- by 13- by 2-inch baking dish.
  • Place the bread cubes on a large baking sheet and toast in the oven until lightly brown, 30 minutes, turning once after 15 minutes. Set aside to cool. Raise the oven temperature to 450 degrees F.
  • In a medium skillet, saute the onions in the turkey fat until translucent and softened but not browned, about 5 minutes. In a very large bowl, crumble the Buttermilk Cornbread, toasted bread cubes and cracker crumbs. Add the onions and eggs and toss with a fork until mixed. Add 3 cups of the broth and mix it well, adding more as needed to make a very moist but not soupy dressing. Season with salt and pepper. Bake in the prepared pan until slightly browned, about 15 minutes.
  • Preheat the oven to 450 degrees F.
  • Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet and place over medium-high heat. Put the cornmeal in a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups.
  • Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of the batter. Continue to heat on the stovetop for 1 minute, and then transfer the skillet to the oven and bake the cornbread until browned on top, about 20 minutes. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.

GRANDMA'S CORNBREAD DRESSING



Grandma's Cornbread Dressing image

This is just plain traditional dressing. No oysters, no nuts, no sausage. Just pure Southern dressing. Posting here so the recipe will be saved for my granddaughter.

Provided by Sandy in Oklahoma

Categories     Breads

Time 50m

Yield 10 serving(s)

Number Of Ingredients 10

1/3 cup butter or 1/3 cup margarine
1/2 cup chopped celery
3/4 cup chopped onion
6 cups crumbled cornbread (not sweet)
4 slices bread, toasted and torn into small pieces (2 1/2 cups)
1 teaspoon dried sage
1/2 teaspoon pepper
3 cups hot chicken broth
salt, to taste
butter

Steps:

  • Heat oven to 450 degrees . Grease 13x9-inch (3-quart) baking dish or pan. Melt butter in medium skillet over medium-high heat. Add celery and onion; cook until tender, stirring occasionally.
  • In large bowl, combine celery mixture, crumbled cornbread, bread pieces, sage and pepper; mix well. Add hot broth and mix well. Taste and add salt and more sage if needed.
  • Pour into greased baking dish. Dot top with small pieces of butter. Bake at 450 degrees for 30 minutes or until golden brown.
  • Note: Broth made from boiling a baking hen will be best but canned will work.

Nutrition Facts : Calories 98.5, Fat 6.9, SaturatedFat 4.1, Cholesterol 16.2, Sodium 348.8, Carbohydrate 6.8, Fiber 0.5, Sugar 1.3, Protein 2.5

GRANDMA'S CORNBREAD DRESSING



Grandma's Cornbread Dressing image

Provided by My Food and Family

Categories     Recipes

Time 1h

Number Of Ingredients 8

1 Tbsp butter
1 cup diced celery
1 cup diced onion
6-7 cups crumbled cornbread (I recommend my "Grandma's Cornbread" recipe)
2 cans (14 1/2 oz. each) chicken broth or turkey broth
2 package s (6 oz. each) Stove Top Stuffing (chicken or turkey)
1 egg
1 tsp baking powder

Steps:

  • Add the butter, celery, and onions to a small saucepan. Saute for about 5 minutes or until the onions begin to look transparent.
  • Pour the celery and onion mixture into a large bowl and add the remaining ingredients. Use your hands to mix the ingredients. Spoon the dressing mixture into a 9x13-inch pan or baking dish.
  • Bake in a 425 degree oven for 30-45 minutes or until the top begins to brown. The dressing will set after it cools.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

GRANDMA'S CORNBREAD DRESSING RECIPE - (4.2/5)



Grandma's Cornbread Dressing Recipe - (4.2/5) image

Provided by marcia505

Number Of Ingredients 12

1 cup celery, finely chopped
1 cup onion, finely chopped
2 tablespoons of butter, plus more to taste
5 cups white bread, crumbled
5 cups corn bread, crumbled
2 cups chicken broth, plus extra
1/2 teaspoon of sage seasoning, plus more to taste
1/2 teaspoon of poultry seasoning, plus more to taste
1 1/4 teaspoon of salt, plus more to taste
1/4 teaspoon pepper, plus more to taste
2 eggs slightly beaten
1/4 cup milk

Steps:

  • Sauté celery and onion in butter until soft, and set aside. In a large bowl mix all the ingredients together including the sautéed celery and onion, and mix well. Taste to see if you need to add more broth, salt, butter, or seasonings. Bake in 2 (9x11) greased pans at 325°F for 30 to 40 minutes. Once baked and cooled the dressing can be frozen up to 1 month.

GRANDMA'S POULTRY DRESSING



Grandma's Poultry Dressing image

Every family seems to have their own favorite dressing recipe that becomes a tradition, and this is ours. It came from Grandma, who passed it down to my mother. Now our children have carried it into their kitchens. This is truly a good old-fashioned recipe. -Norma Howland, Joliet, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6 cups.

Number Of Ingredients 8

1 pound bulk pork sausage
1 cup 2% milk
7 cups coarse dry bread crumbs
1 cup diced celery
2 large eggs
2 to 3 tablespoons minced fresh parsley
2 tablespoons diced onion
1/2 teaspoon salt or salt to taste

Steps:

  • Preheat oven to 350°. In a large skillet, brown sausage. Drain sausage, discarding drippings. Meanwhile, in a small saucepan, heat milk over medium heat until bubbles form around sides of pan. In a large bowl, combine sausage, milk and remaining ingredients., Transfer to a greased 2-qt. baking dish. Cover and bake until lightly browned, about 40 minutes.

Nutrition Facts : Calories 352 calories, Fat 12g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 826mg sodium, Carbohydrate 48g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.

GRANNY'S SOUTHERN CORNBREAD DRESSING



Granny's Southern Cornbread Dressing image

This is how the last 5 generations of our family have made cornbread dressing. Surprised not to see this on Zar. So here is my family recipe. I was always the official taste tester. Before it went into the oven my mom would give me a bowl of it. I would tell her what seasonings needed adjusting. It became a ritual. LOL The cornbread is baked with the onion and celery in it. Really makes a difference to taste.

Provided by debbies dishes

Categories     < 4 Hours

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 14

2 cups cornmeal (White Lily the best)
1 cup self rising flour (again White Lily is best)
1/3 cup oil
1/2 cup celery, chopped
1 onion, chopped
1 cup buttermilk
1 cup milk (more if needed)
2 eggs
4 slices bread, toasted and torn into small pieces
1 teaspoon dried sage (to taste)
1 teaspoon pepper (to taste)
3 cups hot chicken broth (more if needed)
1 tablespoon salt (to taste)
1/3 cup butter, melted

Steps:

  • Heat oven to 400 degrees .
  • Make cornbread by mixing cornmeal, flour, oil, eggs, buttermilk and milk.
  • Stir until well blended. Stir in celery and onion.
  • If the batter is too thick, add more milk. (should be pourable).
  • Pour into greased hot iron skillet (if you have one, if not get one, they aren't expensive and you can get them at Wal Mart. I have one I use just for cornbread!).
  • Bake for 30 minutes or until top is light brown.
  • When done and cooled down a bit. Crumble into a large bowl.
  • Add bread pieces, butter and seasonings. Mix well.
  • Start adding chicken or turkey broth, stirring and adding more broth as needed. (important: add broth until you think it is just right, then add more. It will soak up and dry out in the oven).
  • Adjust seasoning to taste. (appoint someone special).
  • Pour into a grease 13x9-inch (3-quart) baking dish or pan.
  • Bake at 400 degrees for 30 minutes or until golden brown. Serve with gravy.
  • Note: Broth made from boiling a hen will be best but canned will work.

Nutrition Facts : Calories 335.5, Fat 17.3, SaturatedFat 6.2, Cholesterol 63, Sodium 1265.5, Carbohydrate 37.2, Fiber 2.7, Sugar 2.6, Protein 8.6

Tips:

  • Use fresh cornbread for the best flavor and texture.
  • If you don't have fresh cornbread, you can use store-bought cornbread or a cornbread mix. Just be sure to follow the package directions for making the cornbread.
  • You can use any type of sausage you like in this recipe. Jimmy Dean or Johnsonville breakfast sausage are both good options. You can also use ground pork or turkey if you prefer.
  • If you don't have celery, you can use chopped green bell pepper or onion instead.
  • If you don't have chicken broth, you can use vegetable broth or water.
  • To make the dressing ahead of time, prepare it according to the directions and then store it in the refrigerator for up to 2 days. When you're ready to serve, bake it according to the directions in the recipe.

Conclusion:

Grandma's cornbread dressing is the perfect side dish for any holiday meal. It's easy to make and always a crowd-pleaser. With its moist, flavorful cornbread, savory sausage, and aromatic herbs, this dressing is sure to be a hit at your next gathering. So next time you're looking for a delicious and easy side dish, give Grandma's cornbread dressing a try. You won't be disappointed!

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