Traditionally prepared cornbread and vegetables are baked to create a mouthwatering filling. Enjoy!
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 25 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 cups cornmeal
- 1 tablespoon white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 5 eggs, beaten
- 1 (12 fluid ounce) can evaporated milk
- ¼ cup vegetable oil
- 2 cups chopped fresh mushrooms
- 1 cup chopped celery
- ½ cup chopped green onions
- 3 tablespoons butter
- 2 (14 ounce) cans chicken broth
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 teaspoon ground black pepper
- 1 pinch dried parsley
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
- In a 9 inch iron skillet, mix cornmeal, white sugar, baking powder, salt, 2 eggs, evaporated milk and vegetable oil.
- Bake cornmeal mixture in the preheated oven 35 to 40 minutes, or until lightly browned. Allow to cool.
- Crumble the cooled cornbread into a large bowl. Mix in remaining eggs, mushrooms, celery, green onions, butter, chicken broth, condensed cream of chicken soup, ground black pepper and dried parsley.
- Transfer the mixture to the prepared 9×13 inch baking dish. Bake 45 minutes in the preheated oven.
Nutrition Facts
| Calories | 261 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 5 g |
| Sodium | 852 mg |
| Sugars | 6 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Cornbread Dressing ii by Mandy. I subbed homemade cornbread (Melt 1/2c butter,add 1T sugar & dissolved. Whisked in 5eggs.Combined 1c buttermilk & 1/2t bsoda.Combined the two. Poured over 1c cornmeal, 1c flour, 1t salt. Greased 8×8, 30 min) Pureed two slices fresh white bread & combined with crumbled cornbread. Sauteed 1c onion, 3/4c celery. Added 1t sage, 1/2t black pepper, 1T parsley. Added that & 3.5c homemade chicken broth, 1 can cr chix & 1/2c half&half. I forgot to add the additional eggs. Notes4Me: Add 1t sage, two or three cans cream of soup, two or three eggs. Cut in half inch cubes, bake at 250 for about 30 to dry.
I made this without any changes. I would put less broth as it was too moist. I also didn’t like the texture but that is my fault as I used medium grind cornmeal instead of finely ground. I would make this again with these changes.
This has been such a hit in my home for the past 6 years. A full pan never made it to the table on Thanksgiving! I had to see what the majority in my house was so excited for the pan. Let me tell you, it made ME, eat it! Mind you, I don’t eat cornbread! But this dressing is amazing!!
Added a lil sage
This was a great use of leftovers.
loved it!!
It was gritty and tasteless and truly awful.
I needed to bake it 15 minutes longer. Other than that it was delicious.
12.26.13 … https://www.allrecipes.com/recipe/27220/cornbread-dressing-ii/ … I subbed homemade cornbread (Melt 1/2c butter,add 1T sugar & dissolved. Whisked in 5eggs.Combined 1c buttermilk & 1/2t bsoda.Combined the two. Poured over 1c cornmeal, 1c flour, 1t salt. Greased 8×8, 30 min) Pureed two slices fresh white bread & combined with crumbled cornbread. Sauteed 1c onion, 3/4c celery. Added 1t sage, 1/2t black pepper, 1T parsley. Added that & 3.5c homemade chicken broth, 1can cr chix & 1/2c half&half. I forgot to add the additional eggs. :/ Could it be better with those eggs? I’ll have to make it again. 🙂 Notes4Me: Add 1t sage, two or three cans cream of soup, two or three eggs. Looking at a recipe for cornbread salad, it said to cut in half inch cubes, bake at 250 for about 30 to dry. May use that tip for dressing since mine tends to get moldy fast – at least the buttermilk recipe one.
I would less eggs.
this is what I have been looking for. my husband always cook the dinner and I did the deserts, but he passed in 2009 so the girls want me to do it all. thanks for this.
SLAP YOUR MAMA …IT WAS GREAT very moist let when it comes out of the oven let it sit there for 10ish mins to set will be a keeper for me !!… to the one who shared this recipe, thank you… love it
I LOOOOOOVE this recipe makes a moist dressing. Last thanksgiving was my first time making dressing and since i’m a vegetarian I substituted chicken broth for vegetable broth and used cream of mushroom soup, maybe 2 cans? however, it was delicious, i’m just happy I found the recipe again
This recipe was exactly what I was seeking. I used too much cream of chicken. That was my fault. I didn’t want to waste the leftover after cutting the recipe in half. It was a little too moist as a result. lesson learned. The next time I will not make that mistake. This dish will be a mainstay of future holiday meals.
It came together and set well, but I thought it needed more flavor. I added quite a bit of poultry seasoning and turned out pretty good.
I made this yesterday. I did make a couple of small changes. I used my recipe to make the cornbread and only used 1 can of chicken broth plus an equal amount of homemade turkey broth. I also added 3 chopped up boild eggs. Turned out nice and moist and very tastey. I also ommited the sugar in my cornbread because this dressing needs to be savory not sweet. I did add sage about 3/4 teaspoon.
Exactly what I was hoping for! Perfect. I changed the soup to cream of celery (I just like it better), and added a teaspoon of sage. I will make this again!
I made this yesterday for Christmas and it was pretty good! However, I added 2 cans of cream of chicken, 1 can of cream of mushroom soup and 4 raw eggs (makes dressing creamier). I also used buttermilk in the place of evaporated milk.
Delicious! A must for the holidays!
I made my own cornbread recipe using buttermilk instead of the one listed. I was afraid I had ruined it because I accidently used the evaporated milk instead of the soup but it still worked and was very tasty.
I made this for Thanksgiving and my family was skeptical. We have always been a “traditional stuffing” family and not open to change. I made it anyway and now it is a demand for Christmas. It looks really bad when you’re making it, but don’t be afraid. After it’s cooked, it looks alot better and tastes wonderful. I added a little cooked, crumbled sausage. And I would definitely go to the trouble of making the cornbread as stated. Any store bought cornbread would probably be too sweet and ruin the flavor.