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Easy Cornbread Dressing Recipe

[ 9 ] November 21, 2011 |

Easy Cornbread Dressing Recipe

Cajun Cooking TV Cooks

Now that it’s the holiday season, Thanksgiving is just a few days away and Christmas will follow soon enough. I thought I’d share some traditional holiday recipes that I’ve learned from my MawMaw, my mom and step-mother.

For Cornbread Dressing, they each did or do slight variations of the recipe below. I remember I always loved my MawMaw Hebert’s dressing. My mom Patsy makes her dressing with cornbread and rice. My step-mom Murl makes two different dressings each year. She makes a cornbread dressing similar to the recipe below and she makes what she calls Shrimp Dressing. I can’t decide which one is my favorite. Good thing I get to sample all three on Thanksgiving Day.

Looking for a dessert? Check out our Pecan Pie. It’s so easy to make and so good.

Easy Cornbread Dressing Recipe

Easy Cornbread Dressing Recipe

I’ll be going to the Caillouet Thanksgiving this year where there are 14 of us now. Everyone is getting older and now even a nephew is about to welcome a new baby into the family. I love Thanksgiving Day because of the meaning of giving thanks and getting together with family and friends is so much less stressful than Christmas time.

We have no other obligation than to bring a good dish (and make it a double batch), enjoy some football, have some laughs and take a nap. But most importantly, I am thankful for my family on all sides, my daughters Alletia, Ashley, and Alexandra, my grandchildren, my god-daughters, and of course the one and only Bossman – my husband Mike.

Happy Holidays to everyone!

We appreciate your support and for watching our videos.

Recipes and videos coming soon are: Traditional Pecan Pralines, Maw Maw’s Tea Cakes, Patsy’s Snowball Cookies, and many more.

Cornbread Dressing Ingredients

2 boxes JIFFY corn muffin mix
2 eggs
2/3 cup milk
Spray canola oil

Frozen seasoning blend

Frozen seasoning blend

1 and 1/2 pounds ground beef, pork, chicken or turkey (or a combination of pork & beef)
1 (10 ounce) frozen package of Seasoning Blend (chopped onions, bell pepper, and celery) or 3 cups of Cajun Trinity
2-3 cloves of garlic – chopped
3 cups Chicken Stock
handful of chopped green onions
Tony’s Creole Seasoning

Optional add-ins:

2 tablespoons chopped parsley
1 cup chopped fresh cherries or cranberries
1/2 cup chopped pecans

Cornbread Preparation:

Pre heat oven to 400 degrees.

Make the JIFFY corn muffin mix according to package directions by mixing the 2 eggs and 2/3 cup of milk with the cornbread flour.

jiffy corn muffin mix

Jiffy Corn Muffin Mix

Mix well and it’s alright to be lumpy.

Spray a 13 x 9 inch baking pan.

Pour in the cornbread mixture and spread evenly across the pan.

Place in the oven and bake for 15-20 minutes.

Remove pan from oven and let rest until cool.

Once cool enough to handle, begin to crumble the cornbread and set aside in a bowl.

Cornbread Dressing Preparation

Turn oven down to 325 degrees.

In a large 6 quart pot, begin by melting 1/2 stick butter on medium heat.

Carefully place the Seasoning blend in the pot and sauté until vegetables are limp and translucent.

Add the chopped garlic and ground meat in the pot and chop up with a flat edged wooden spatula.

Continue to cook the meat and keep chopping into small pieces. (May take minimum 45 minutes to an hour.)

Turn off the heat.

Begin to mix in the crumbled cornbread little by little and mixing well.

Next, one cup at a time, mix in the 3 cups of Chicken Stock. (Mixture should resemble the consistency of a thick batter.)

Pour Cornbread Dressing into a deep casserole dish that has been sprayed with canola spray oil.

Spread evenly.

Place Cornbread Dressing in the oven covered with the glass cover or foil and bake for 35-45 minutes.

Take the cover off and bake another 15-20 minutes.

Dressing should be firm and not too mushy.

Serve warm and garnish with chopped green onions.

Will feed 10 – 12 people a big spoonful.

If you have a smaller group, just make 1 box of Jiffy corn muffin mix and half all other ingredients.

Beryl Stokes

Beryl Stokes

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Comments (9)

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  1. JLS says:

    I bought packaged dressing this year because I didn’t want to be overwhelmed with cooking a great big Thanksgiving Dinner since I‘ll be entertaining a houseful, but now I believe that may have been a mistake. Nothing compares to the wonderful aroma and taste of homemade stuffing. I remember as a child the watching my grandmother make homemade stuffing and savoring every bit of the taste. I’ve often considered making it from scratch, and I’m talking everything, including the bread.

    I like your cornbread dressing idea and love cornbread just as much as a white bread dressing. I wish I had my grandmother’s recipe for her stuffing to share with you. My aunt tried to recreate her recipe last year, but it just didn’t compare even though my aunt is a great cook! I know it consisted of sage, white bread, onion, salt and pepper, but there was something more.

    Family recipes are wonderful and always bring back the best memories. Thank you for sharing yours. I hope you and your family have a great Thanksgiving! I have decided to go with a goose this year as requested by my husband and son and forgo the traditional turkey!

  2. Pat Ware says:

    I have a family recipe that I think would be the one you would like especilly since you are cooking a goose. Contact me and I would happy to share.

  3. Mexican Food Recipes says:

    With havin so much content do you ever run
    into any issues of plagorism or copyright infringement?
    My site has a lot of unique content I’ve either authored myself or outsourced but it appears a lot of it is popping it up all over the internet without my permission. Do you know any solutions to help prevent content from being ripped off? I’d truly appreciate it.

  4. Beryl says:


    We have a lot of our recipes copied also, and we just don’t worry about it. There is some place that you can file a complaint, but I forgot what it is. Perhaps you could Google something like “prevent content theft” or something along those lines.

    Best of Success,

    Beryl Stokes

  5. Danny says:

    Im a New Orleans girl and I love your recepies and subscribe to your youtube channel. I only encounter difficulty when you dont list or show all ingredients first, like this recepie which does not list all the ingredients on your youtube.

  6. Beryl says:

    Hi Danny,

    Sorry about that!

    You can get the complete recipes and ingredients for all of our recipes at our Cajun Cooking TV website.

    We appreciate you!

    Beryl and Mike

  7. Pam Prosser says:

    Hello Beryl and Mike, I also have a Maw Maw Hebert, my mother Jeanette’s mom from Bayou Louis, Morgan City LA.
    I am sure there are probably a million Maw Maw Hebert’s in LA, my grandmother is Lelia Hebert, just saw your post and thought about my Maw Maw’s gumbo and white beans and rice and it brought back a lot of memories. Just thought we may be related :]
    I love your recipes and have especially enjoyed your shrimp and crab etouffee and crawfish bisque, and trinity recipies. I have made the crawfish bisque for my husband for valentines day, he fell in love with me again, Thanks, Pam Prosser

  8. Beryl says:

    Hi Pam,

    Thank you for your awesome comment!

    Beryl is out of town, actually out of the country, in Scotland right now.

    I’m gonna forward your message to her, she may know if y’all are related.

    It would be awesome if you are!

    We really appreciate you getting in touch!


  9. Sheila Cahanin says:

    Now that is what we call central Cajun cornbread dressing.

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