Vegetables and homemade cornbread are baked into a delicious traditional stuffing. Enjoy!

Mandy
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

    Advertisement
  • 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 9x13 inch baking dish. Bake 45 minutes in the preheated oven.

Nutrition Facts

260.9 calories; protein 7.9g 16% DV; carbohydrates 26.1g 8% DV; fat 14g 22% DV; cholesterol 97.9mg 33% DV; sodium 851.5mg 34% DV. Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/09/2002
This was my first ever attempt at making dressing. It was delicious and so easy!! The only change I made was cooking the onion and celery in with the cornbread. I remember seeing my mother do that as a child. Of course hers was NEVER this good! Read More
(35)

Most helpful critical review

Rating: 1 stars
11/02/2003
I didn't like it at all. Read More
(18)
38 Ratings
  • 5 star values: 25
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
11/09/2002
This was my first ever attempt at making dressing. It was delicious and so easy!! The only change I made was cooking the onion and celery in with the cornbread. I remember seeing my mother do that as a child. Of course hers was NEVER this good! Read More
(35)
Rating: 5 stars
11/30/2002
I HAD TO LEAVE OUT A COUPLE OF INGREDIENTS BECAUSE OF MY KIDS...BUT IT WAS FANTASTIC...THE INSIDE WAS NOT MUSHY LIKE SOME DRESSINGS..AND THE OUTSIDE WAS NICE AND CRUSTY...I WILL USE THIS RECIPE FOR GENERATIONS TO COME THANK YOU.... Read More
(32)
Rating: 5 stars
12/19/2007
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. Read More
(28)
Advertisement
Rating: 1 stars
11/02/2003
I didn't like it at all. Read More
(18)
Rating: 5 stars
11/25/2006
This recipe was great. I had to cook the Thanksgiving cornbread dressing for the first time in 20 years (my mother-in-law always did it) and had no idea how to. This was easy to make and tasted great although I did leave out the mushrooms because my husband and son do not like them. I will make this every year for Thanksgiving. Read More
(15)
Rating: 4 stars
12/26/2008
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. Read More
(12)
Advertisement
Rating: 5 stars
11/20/2007
Thank you Mandy!!! I have been looking for this recipe as I lost the instructions for it in a recent move. My family was distraught that I might not be able to make this again!! We've included this recipe in our Thanksgiving menu for almost 20 years. Read More
(10)
Rating: 5 stars
11/25/2009
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! Read More
(10)
Rating: 5 stars
11/05/2010
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. Read More
(7)