This is a family heirloom recipe passed down from my great grandmother, Ollie Joe Standard, who got it from her mother, and so on and so on. Most people only fix dressing for Thanksgiving or other holidays, but we love this so much we eat it all year round. Hope you all like it, too!

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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

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  • Place the cornbread cubes into a large bowl. Set aside until needed.

  • Place the chicken breasts in a pot and cover with water. Add salt to taste. Bring to a boil, and cook until the chicken is no longer pink and juices run clear. Remove the chicken breasts from the pan, reserving at least 2 cups of the chicken broth. When cool enough to handle, remove the skin and debone, discarding the skin and bones.

  • Mix the onion, chicken broth, and red pepper with the cornbread; mash the mixture using a hand masher. Season to taste with sage, salt, and black pepper, adding a little at a time. Stir in the chicken. Spoon the mixture into the prepared baking dish.

  • Bake in preheated oven until top is golden brown, about 45 minutes.

Cook's Tip

Make sure not to use a sweetened corn bread. Ready-made corn bread prepared by your supermarket can also be used or use a mix to make your own.

Nutrition Facts

416 calories; 15 g total fat; 77 mg cholesterol; 812 mg sodium. 50.8 g carbohydrates; 18.4 g protein; Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/20/2008
This recipe is great. For additional flavor I added finely chopped celery and bell pepper. Read More
(18)
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/20/2008
This recipe is great. For additional flavor I added finely chopped celery and bell pepper. Read More
(18)
Rating: 5 stars
10/20/2008
This recipe is great. For additional flavor I added finely chopped celery and bell pepper. Read More
(18)
Rating: 4 stars
12/01/2007
This is good just like it's listed with a little cayenne pepper. I certainly can't imagine adding chili powder to dressing. I added a little bit of poultry seasoning to mine and and it was great. Read More
(13)
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Rating: 4 stars
11/25/2007
Added celery used chili powder instead of cheyenne a little poultry seasoning turn out good kids & husband liked it. A little sweet for me but still really good next time use cheyenne and not chili poweder. Maybe white pepper instead of black pepper. Read More
(7)
Rating: 5 stars
11/13/2009
From one southern gal to another This is what I'm talking about!!!! Tell Grandma is right on the money on this one. Thanks! Read More
(6)
Rating: 5 stars
01/12/2011
This recipe was great. I did not need 15 servings so i made this based on 5 servings. I did modify it a bit by adding 1 granny smith apple chopped and 1/2 cup of dried cranberries. Also I only had chicken stock so i used that instead of broth. I used the mixture to stuff a chicken. Well it came out phenomenal! Kid hubby and some friends absolutely loved the stuffing. The apples n cranberries gave it a nice kick. Will do again. Read More
(3)
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Rating: 5 stars
07/16/2011
I USED GRANDMA CORNBREAD DRESSING RECIPE LAST YEAR FOR THANKSGIVING AND CHRISTMAS AND IT WAS SO GOOD.... IT WAS THE BEST!!! MY FAMILY ATE IT ALL... Read More
(3)
Rating: 5 stars
11/05/2010
This recipe tasted just like my mama's! Thank you so much for sharing we loved it!!!! Read More
(3)