Previous post
Next post
I absolutely love this very traditional Southern recipe for dressing. The heart of this recipe has been passed down for generations, from one “Big Mama” to the next. While my mom goes by “Nana”, we still say this is Big Mama’s dressing honoring the grandmothers before her who made this recipe. Over the years, I have modified the recipe to be easier and to have more flavor. Shhhh, don’t tell anyone!
Heat oven to 425'F.
Coat 8x8 casserole dish with no-stick cooking spray.
Beat egg in medium bowl.
Stir in cornmeal mix, milk and oil.
Pour cornmeal mixture in greased, 8x8 casserole dish.
Bake on 450'F for 30 minutes.
Preheat oven to 350'F.
Sautee onions and celery and seasonings in olive oil.
In a large mixing bowl, crumble cornbread and stuffing mix.
Add sautéed vegetables to the cornbread and stuffing mixture.
Add chicken broth and stir until the mixture is "soupy".
Coat 9x13 and 8x8 casserole dish with no-stick cooking spray. Pour in dressing.
Bake on 350'F for 40 minutes (uncovered).
Make sure you add enough broth to make the dressing "soupy". The bread mixture will absorb the broth as it cooks and you do not want it to be too dry.
This makes a large recipe. It makes 2 large serving dishes of dressing. I typically make one large casserole dish for the meal at hand, and either freeze or give the other one away.
Photo Credit: The Pink Peach
Leave a Reply
You must be logged in to post a comment.