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Grandma Standard's Cornbread Dressing

Grandma Standard's Cornbread Dressing

  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
Chrisie

Chrisie

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 {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

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  • Calories:
  • 416 kcal
  • 21%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 50.8g
  • 16%
  • Protein:
  • 18.4 g
  • 37%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 837 mg
  • 33%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. Place the cornbread cubes into a large bowl. Set aside until needed.
  3. 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.
  4. 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.
  5. Bake in preheated oven until top is golden brown, about 45 minutes.
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Reviews

Marah81
17

Marah81

10/20/2008

This recipe is great. For additional flavor I added finely chopped celery and bell pepper.

bethos
12

bethos

12/1/2007

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.

KMMCJONES
7

KMMCJONES

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.

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