Maxine’s Cornbread Dressing
I never really liked dressing growing up. After I got married and we were at my Mother-In-Law’s house one Thanksgiving I tried hers so I wouldn’t hurt her feelings and it was wonderful. Many times dressing can be dry. This is a fabulous dressing that is very moist.
Ingredients
Scale
Homemade Cornbread
- 1 cup self rising corn meal
- 2 Tablespoons flour
- 1 teaspoon sugar
- 1 large egg
- enough milk to thicken
Dressing
- 1 large egg
- 1/2 teaspoon ground sage
- 1 Tablespoon instant minced onion
- 1 stalk celery (cut up finely)
- 1 can cream of mushroom soup
- chicken broth (or broth from turkey) (enough to make mixture VERY juicy/almost watery)
Instructions
- Crumble the cornbread (best with hands). Add the remaining ingredients and mix well so there are no lumps (again, best with hands).
- Bake at 400° in a greased middle-sized iron skillet for about 30-40 minutes.
Notes
You can make cornbread from a box mix instead, if needed. You can also make the cornbread the night before.