This is an old family recipe from my dad’s mother, Velma. It’s a Christmas/Thanksgiving cornbread dressing everyone loves, and she would be so flattered knowing. This recipe is a very moist dressing (despite during prep, it seems like it may turn out dry). Temps for cooking will vary on your sea level, so bake based on your experience. You’ll need the largest Corning Ware or disposable pan. A 9×13 is way too small. You’ll need a pan about 11 x 16 x 2.5.
Blue Ribbon Recipe
A delicious and basic cornbread dressing that serves a crowd. Seasoned simply, there is enough broth to keep it from being dry. Onions and celery add texture and, along with the dried sage, flavor. Serve alone or with your favorite holiday gravy. A great recipe if you’re hosting a large dinner that tastes like the holidays.
