Easy Cornbread Dressing Recipe
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.
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
2/3 cup milk
Spray canola oil
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
2 tablespoons chopped parsley
1 cup chopped fresh cherries or cranberries
1/2 cup chopped pecans
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.
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.
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.
Category: Side Items