Atlanta restaurant reviews, culinary news, and gluttonous gossip by admitted foodaholic Serina Patrick

Southern Cornbread Dressing



This recipe is my Tennessee Grandma’s, healthily adapted by my Mom. We’ve been making it this way for years and I promise it is the best dressing you will ever have! Simple and straight-forward, one could add some other elements but why? It’s perfect the way it is. Give it a try, it doesn’t have to be Thanksgiving or Christmas to have game hens and dressing, right?

But before you can make authentic cornbread dressing, you have to make the cornbread:
CornbreadMaking Cornbread
1/2 C. white corn meal (self-rising)
1/4 C. yellow corn meal
1 tsp. vegetable oil
2 tbsp. water
1/2 C. buttermilk

Spray a 6″ cast iron skillet with Pam. Preheat oven to 445 degrees and put empty skillet in oven to heat. Mix all ingredients and pour into heated skillet. Bake 22-25 minutes until lightly browned.

Cornbread Dressing

2 cakes of cornbread, cooled
2 slices of whole wheat bread
1 tbsp. dried sage
2 stalks of celery, grated
1/2 large onion, grated or finely chopped
1/2 C. Eggbeaters
1/2-3/4 C. reduced fat low sodium chicken broth
Nature’s Secret seasoning, to taste
Salt & pepper, dash each

Coursely crumble cornbread and tear bread into large bowl. Fold in other ingredients until moist but not wet. Bake at 375-425 degrees until slightly browned, about 20-30 minutes (depending on the bird that is sharing the oven!)

That’s it ya’ll….enjoy!


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  1. Pingback: Hot Dish Review» Blog Archive » Dogwood….Southernish Style

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