I think everyone thinks their mom’s cooking is the best, and I’m no different, especially when it comes to cornbread dressing. This is the “southern style” dress we all love for Christmas and Thanksgiving. Sometimes we talk about it even in the summer when we all get together. Although Mama used to make her own unsweetened cornbread from scratch, she now uses packaged unsweetened cornbread mix to save time. I stress unsweetened because that’s what I grew up with and I prefer it, but it’s all to the taste you prefer.
* Ingredients :
° 4 packages of unsweetened yellow cornbread mix – Martha White Good
° 5 slices old white bread
° 1 fat chicken
° 2 bundles chopped green onions
° 5 celery sticks, 3 pieces, 2 pieces
° 4 large yellow onions, 3 pieces, 1 sliced
° 8-10 eggs, 3 boiled and chopped and the rest raw
° 2-3 sprinkles of seasoning to taste*
° 1 sprig(s) fresh sage, chopped**
° 1 stick of butter
* How to make Mama’s Cornbread Sauce :
For Ingredients And Complete Cooking Instructions Please Head On keep on Reading (>)
Down here we make our cornbread dressing. interval.
You’ve come up with a recipe that’s a compromise between a traditional cornbread dressing and the traditional stuffing everyone loves by adding the traditional, boxed stuffing mix to your cornbread. It’s amazing!
We always adding sliced boiled eggs to our dressing (though I didn’t when I took this photo since I have a bunch of Canadians at house & didn’t want to scare them).
You can add boiled eggs, crumbled sage sausage, oysters, sauteed green peppers or whatever your family likes.
* Ingredients :
