Southern Cornbread Dressing

My niece’s beautiful Thanksgiving table setting with real wood chargers from trees cut on the family farm.

Thanksgiving is almost here, and I wish each of you a celebration full of blessings and warmth! If you’re looking for a new recipe to serve family and friends, I’d like to share a staple from my other favorite cookbook, Georgia Flavors: A collection of recipes from Atlanta Gas & Light Company. Enjoy! 

1 1/2 cups cornmeal mix 

3 T. all-purpose flour

2 T. sugar

5 eggs

1 cup buttermilk

5 slices bread

32 oz. chicken broth

1 can (10 3/4 oz.) cream of chicken soup

1/4 cup butter melted

1/2 cup seeded and chopped green pepper

1/2 cup chopped celery

1 t. pepper 

Combine cornmeal, flour, sugar and 3 of the eggs and mix well. Add buttermilk and oil; mix until blended. Pour into greased 8-inch square baking pan. Preheat oven to 450 F. Bake 25 minutes, or until done. Cool and crumble cornbread and bread.  Add remaining ingredients and mix well. Pour into 13×9 inch baking pan. Bake uncovered at 400 F. for one hour. 

Makes 12-15 servings 

Happy Thanksgiving!

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