grandma-standards-cornbread-dressing

Grandma Standard's Cornbread Dressing

7 Reviews Add a Pic
  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
Chrisie
Recipe by  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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 15 servings

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.

Share It

Reviews (7)

Rate This Recipe
Marah81
17

Marah81

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

bethos
12

bethos

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

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.

More Reviews

Similar Recipes

Apple Pecan Cornbread Dressing
(144)

Apple Pecan Cornbread Dressing

Sausage and Cornbread Dressing
(61)

Sausage and Cornbread Dressing

Southern Cornbread Dressing
(57)

Southern Cornbread Dressing

Oyster and Cornbread Dressing
(55)

Oyster and Cornbread Dressing

Martha's Cornbread Dressing
(49)

Martha's Cornbread Dressing

Momma's Cornbread Dressing
(46)

Momma's Cornbread Dressing

Nutrition

Amount Per Serving (15 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Sausage and Cornbread Dressing

>

next recipe:

Oyster and Cornbread Dressing