Best My Mothers Cornbread Dressing Recipes

Mom's Cornbread Dressing image

Provided by Nicole Brummett

Categories Cheese

Time 1h45m

Yield 1 lg. pan

Number Of Ingredients 8

pre-made cornbread, crumbled up (1 pan, any way you like to make it)
1 1/2 cups finely chopped celery
1 1/2 cups finely chopped onions
3 eggs, beaten
1 (14 ounce) can chicken broth (1-2 cans)
salt
pepper
ground sage

Steps:

Preheat oven to 350°.
Mix cornbread, celery, onion, eggs and 1 can of broth together.
Add salt, pepper and sage to taste.
Bake at 350° for 30-45 minutes or until done.
Half way through cooking check moisture; slowly add other can of broth if needed.

My Mother's Cornbread Dressing image

Provided by ShackaShea

Categories Breads

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 cups chopped celery
2 1/2 cups chopped onions
1 tablespoon butter
2 (8 ounce) packages cornbread mix
2 tablespoons sage

Steps:

Prepare corn bread as usual.
Crumble in a bowl and set aside.
In a saucepan, boil celery, onion and butter in enough water to cover - until the onions turn clear and celery is tender.
Mix the veggies (with the water) with the corn bread.
Add sage to taste ( I use a LOT of sage).
Spread into a 13x9 baking dish and cook at 350 degrees for 30 minutes.
Serve with cranberry sauce.

Nutrition Facts : Calories 367.8, Fat 11.3, SaturatedFat 3.6, Cholesterol 6.6, Sodium 882.5, Carbohydrate 60.7, Fiber 6.7, Sugar 18.9, Protein 6.2