Menu
Grandma's Poultry Dressing Grandma's Poultry Dressing
Cornbread Dressing Cornbread Dressing
Grandma's Corn Stew Grandma's Corn Stew
Chicken Cornbread Dressing Chicken Cornbread Dressing
Southern Cornbread Dressing Southern Cornbread Dressing
Best Cornbread Dressing Best Cornbread Dressing
Grandmother's Corn Pudding Grandmother's Corn Pudding
Make-Ahead Cornbread Dressing Make-Ahead Cornbread Dressing
Grandma's Potato Salad Grandma's Potato Salad
Sausage and Cornbread Dressing Sausage and Cornbread Dressing
Southern Cornbread Salad Southern Cornbread Salad
Biscuit Cornbread Dressing Biscuit Cornbread Dressing
Grandma's Classic Potato Salad Grandma's Classic Potato Salad
Quick Cornbread Dressing Quick Cornbread Dressing
Cornbread Dressing for a Crowd Cornbread Dressing for a Crowd
Grandma's Molasses Bread Grandma's Molasses Bread
Shrimp Cornbread Dressing Shrimp Cornbread Dressing
Mom's Apple Cornbread Stuffing Mom's Apple Cornbread Stuffing
Pecan-Cornbread Dressing Pecan-Cornbread Dressing
Grandma's Oatmeal Bread Grandma's Oatmeal Bread

Grandma’s Cornbread Dressing

8 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 40 min. + cooling Bake: 45 min.

Makes

12 servings

Updated: Dec. 16, 2023
Growing up, we didn’t have turkey. We had chicken, chopped and baked in my grandmother’s dressing. Now we leave out the chicken and keep the cornbread dressing. —Suzanne Mohme, Bastrop, Texas
Grandma’s Cornbread Dressing
Grandma's Cornbread Dressing Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/4 cup canola oil
  • DRESSING:
  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 3 large eggs
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 3 teaspoons poultry seasoning
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 cups chicken broth

Directions

  1. Preheat oven to 400°. In a large bowl, whisk flour, cornmeal, baking powder and salt. In another bowl, whisk eggs and buttermilk. Pour oil into an 8-in. ovenproof skillet; place skillet in oven for 4 minutes.
  2. Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened.
  3. Carefully tilt and rotate skillet to coat bottom with oil; add batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
  4. Reduce oven setting to 350°. For dressing, in a large skillet, heat oil over medium-high heat. Add onion and celery; cook and stir 4-6 minutes or until tender. Remove from heat. Coarsely crumble cornbread into skillet; toss to combine. In a small bowl, whisk eggs, condensed soup and seasonings; stir into bread mixture. Stir in broth.
  5. Transfer to a greased 13x9-in. baking dish. Bake 45-55 minutes or until lightly browned.

Nutrition Facts

2/3 cup: 236 calories, 12g fat (2g saturated fat), 83mg cholesterol, 969mg sodium, 25g carbohydrate (2g sugars, 2g fiber), 7g protein.