Cornbread Dressing

Ann Parker, one of the local writers for the Santa Cruz Sentinel, contributed her mother’s delicious Southern style cornbread dressing recipe. According to Mom, “Ideally, you should make your own cornbread and biscuits first.” (Click here for her cornbread recipe; scroll down after the dressing recipe for a basic biscuit recipe.)

Preheat oven to 350°F.

  1. Start with a pan of cornbread and some biscuits, made two or three days in advance so they will be dry.

  2. Crumble up breads.

  3. Chop up one small or medium onion and 2-3 stalks celery, depending on your taste.

  4. Saute chopped onions and celery in stick of butter.

  5. Stir in a beaten egg (or two – I like two).

  6. If I have chicken or turkey stock, I like to save that for a gravy base to pour on the dressing. Instead, I use canned chicken broth – add it until you have the “wetness” you want. I like it slightly soupy.

  7. Add seasonings to taste – I use salt, pepper and poultry seasoning, or you could add your own mixture of seasoning.

  8. Mix ingredients together but don’t beat hard.

  9. Spoon mixture into a large, lightly greased baking pan; I usually use a Pyrex rectangular one.

  10. Bake at 350°F until brown, about 30-40 minutes.


Preheat oven to 450°F.

Sift together:

2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder

Cut in (with two knives or pastry blender, into pea-sized bits):

4 tablespoons shortening

Stir in:

3/4 cup milk or buttermilk

Place mixture on floured surface; knead a few times, pulling in more flour if needed. Roll out with floured rolling pin and cut in rounds; place on ungreased baking pan.

Bake about 10 minutes or until golden brown.

(For drop biscuits, increase milk to a scant cup and drop by teaspoonful on baking sheet.)

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