How to make it

  • Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 to 60 minutes.
  • Just in case you don't know how to make a skillet of cornbread.
  • preheat oven to 375 and place a 10" Iron skillet on medium heat to get hot
  • mix together
  • 1 cup self-rising cornmeal
  • 1/2 cup self-rising flour
  • 3/4 cup buttermilk
  • 2 eggs
  • 2 tablespoons vegetable oil
  • pinch of salt
  • pour into hot skillet and place into oven, remember skillet is hot so put on the mitt. Having the skillet hot first, gives the bread a crispy crust and helps prevent sticking. Bake for 20 to 25 minutes. You can check with a tooth pick just like a cake.

Reviews & Comments 6

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  • codie 8 years ago
    Directions do not say when to add crackers or the temperature & time to cook dressing.
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  • petunia97 12 years ago
    I love cornbread dressing! Your recipe is similar to mine. I just don't add the crackers....I know I can make it anytime, but it just tastes better during holidays!!!
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    " It was excellent "
    m2googee ate it and said...
    This looks just like my momma's cornbread dressing. Great post.
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    " It was excellent "
    chefmeow ate it and said...
    This sounds fantastic and I'm with you, ridges on my cranberry sauce. Greatness. High 5 my friend.
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    " It was excellent "
    joe1155 ate it and said...
    Sage is what makes a great stuffing. I've never seen saltines in a stuffing recipe before.
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  • debbie919 12 years ago
    This is basically just like my family has always made's wonderful! And I like the ridges on my cranberry sauce too! lol...Five forks for ya!
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