Granny'S Cornbread Dressing
A hearty, flavorful cornbread dressing with tender vegetables, chopped eggs, and savory chicken broth, perfect for holiday feasts or family dinners seeking comfort and tradition.
Ingredients
- 1 1/2 cups white cornmeal mix
- 1 1/4 cups self-rising flour ⓘ
- pinch of baking powder ⓘ
- 1 egg ⓘ
- 1 3/4 cups milk ⓘ
- 1 cup celery, chopped ⓘ
- 1 cup onion, chopped ⓘ
- 4 1/2 cups chicken broth
- 4 eggs, boiled and chopped ⓘ
- 3 envelopes Lipton Cup-a-Soup (cream of chicken flavor) ⓘ
- 1 chicken-flavor bouillon cube, dissolved ⓘ
- 1/4 cup margarine, melted ⓘ
- salt to taste ⓘ
Instructions
- Mix cornmeal, self-rising flour, baking powder, egg, and milk in a large mixing bowl.
- Pour the batter into a well-oiled 9 x 13-inch baking pan.
- Bake in a 450°F oven for 25 to 30 minutes or until done.
- Cool the baked cornbread and crumble it into a large bowl.
- Cook chopped celery and onion in a small amount of water until tender, not mushy.
- Drain the cooked vegetables.
- Add Lipton Cup-a-Soup mix, chicken broth, dissolved bouillon cube, and melted margarine to the crumbled cornbread.
- Mix well to combine.
- Add the cooked celery and onion, along with the chopped boiled eggs, to the mixture.
- Mix thoroughly.
- Pour the mixture into a baking dish and bake at 400°F for about 45 minutes or until heated through and golden on top.
Tips & Substitutions
For a twist, consider using a combination of cornmeal and masa harina for a more authentic flavor. If you’re out of self-rising flour, you can substitute all-purpose flour with 1 1/4 teaspoons of baking powder and a pinch of salt. Ensure the vegetables are just tender to avoid them becoming mushy in the dressing.
Serving Suggestions
This cornbread dressing pairs beautifully with Oven Fried Chicken Thighs or as a hearty side to your holiday roast. Serve it alongside cranberry sauce or a light salad for balance. It also makes an excellent filling for leftovers in a turkey sandwich, adding a delightful twist to your meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F oven for about 20 minutes or until warmed through. You can also microwave individual portions for a quick meal, just be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Granny'S Cornbread Dressing contains roughly 544 calories, with 11g protein, 92g carbohydrates, and 15g fat. It is an excellent source of protein (22% of the Daily Value) and iron (22% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 954mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cornbread dressing ahead of time?
Yes, you can prepare the dressing a day in advance. Assemble everything but the final bake, cover, and refrigerate. When ready to serve, bake as directed, adding a few extra minutes to ensure it heats through.
What should I do if my dressing is too dry?
If your dressing seems dry after baking, drizzle in a bit more chicken broth or melted butter just before serving. Mixing in a little extra broth can help achieve your desired texture, making it moist and flavorful.
Can I use a different type of broth?
Absolutely! While chicken broth is traditional, vegetable broth or even turkey broth can work well, especially for a vegetarian option. Just ensure that the broth complements the flavors in your dressing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).