Cornbread Stuffing or Dressing

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My grandmother’s traditional cornbread dressing


  • 6 c crumbled cornbread
  • 8 stalk celery, diced (about 3 cups)
  • 1 onion, diced (about 1 cup)
  • 1 clove garlic, minced
  • 1/2 stick butter (4 T)
  • 1 t black pepper
  • 1 c chicken or vegetable broth
  • Optional ingredients: chopped pecans, diced red bell pepper, crumbled bacon, minced parsley, 1 t sage or thyme


  1. Saute the celery, onion and garlic in 2 tablespoons of the butter about 10 minutes until softened.
  2. Combine with the cornbread crumbs, black pepper, and broth (and whatever extra things you want to add).
  3. Put all into a greased 9×13″ casserole, melt the remaining butter and pour over the top.
  4. Bake at 350F for 20 minutes.


This dressing is tender and crumbly and perfect for soaking up gravy. If you like a denser, more firm stuffing, add in two beaten eggs with the chicken broth and bake as directed.

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