Corn Meal Dressing

From the Kitchen of Ann Patterson of Paric, TN


  • 2 1/4 Cups Corn Meal

  • 1/2 Cup Milk

  • 3/4 Cup Buttermilk

  • 2 Eggs

  • 1 Tbsp. Mayonnaise, Rounded

  • 2-3 Slices of Day Old White Bread

  • 1/2 Onion, Chopped

  • 1 1/2 Cups Celery, Chopped

  • 1-2 Tsp.  Poultry Seasoning

  • 1 Tsp. Salt

  • 1 Tsp. Black Pepper

  • 2-3 Tsp. Rubbed Sage

  • 1 Stick Butter, Melted

  • 1/2 Cup Half & Half or Evaporated Milk

  • 1 Cup Chicken Broth

  • 1 Can Cream of Chicken Soup


Preheat the oven to 415ºF. Mix together the corn meal, milk, buttermilk, 1 egg, and mayonnaise. Pour the mixture into a well-greased 8 inch cast iron skillet and bake for 30 minutes or until brown. Remove skillet from the oven and let cool.    Saute the onion and celery together in butter. After the cornbread mixture has cooled, crumble it and the 2-3 slices of white bread into a bowl. Next add the onion mixture, poultry seasoning, salt, pepper, and sage and mix well. Add the melted butter, the other egg, half and half, chicken broth, and half of the can of the cream of chicken soup. Mix well and pour into a greased 10.5 inch cast iron skillet or large baking dish. Spread the rest of the can of soup over the top of the dressing mixture and bake for 45 minutes in a 350ºF oven until lightly browned. Makes 16 servings.