Grandma Lizzie's Cornbread Dressing Recipe

Name: Grandma Lizzie's Cornbread Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butter, for greasing pan; 1/2 loaf white bread, cut into small cubes and toasted; 1/2 medium onion, finely chopped; 2 tablespoons turkey fat or butter, skimmed from pan drippings; 1/2 Buttermilk Cornbread, recipe follows; 1/4 pound saltine crackers, or about 1 sleeve crumbled; 3 hard-boiled large eggs, peeled and chopped; 4 cups turkey pan juices, chicken broth or low-sodium canned broth; Salt and pepper; 4 tablespoons corn oil or bacon drippings; 3 cups self-rising white cornmeal; 2 1/2 to 3 cups buttermilk, well shaken

Servings: persons

Butter, for greasing pan
1/2 loaf white bread, cut into small cubes and toasted
1/2 medium onion, finely chopped
2 tablespoons turkey fat or butter, skimmed from pan drippings
1/2 Buttermilk Cornbread, recipe follows
1/4 pound saltine crackers, or about 1 sleeve crumbled
3 hard-boiled large eggs, peeled and chopped
4 cups turkey pan juices, chicken broth or low-sodium canned broth
Salt and pepper
4 tablespoons corn oil or bacon drippings
3 cups self-rising white cornmeal
2 1/2 to 3 cups buttermilk, well shaken

1
Preheat the oven to 350 degrees F. Grease a 9- by 13- by 2-inch baking dish.
2
Place the bread cubes on a large baking sheet and toast in the oven until lightly brown, 30 minutes, turning once after 15 minutes.
3
Set aside to cool.
4
Raise the oven temperature to 450 degrees F.
5
In a medium skillet, saute the onions in the turkey fat until translucent and softened but not browned, about 5 minutes.
6
In a very large bowl, crumble the Buttermilk Cornbread, toasted bread cubes and cracker crumbs.
7
Add the onions and eggs and toss with a fork until mixed.
8
Add 3 cups of the broth and mix it well, adding more as needed to make a very moist but not soupy dressing.
9
Season with salt and pepper.
10
Bake in the prepared pan until slightly browned, about 15 minutes.
11
Preheat the oven to 450 degrees F.
12
Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet and place over medium-high heat.
13
Put the cornmeal in a large mixing bowl.
14
Make a well in the cornmeal and add the remaining 2 tablespoons oil.
15
With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet.
16
You may not need all 3 cups.
17
Carefully pour the batter into the skillet.
18
The oil will come up around the edges.
19
Use the back of a spoon to smooth this over the top of the batter.
20
Continue to heat on the stovetop for 1 minute, and then transfer the skillet to the oven and bake the cornbread until browned on top, about 20 minutes.
21
Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.

1252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Butter, for greasing pan, 1/2 loaf white bread, cut into small cubes and toasted, 1/2 medium onion, finely chopped, 2 tablespoons turkey fat or butter, skimmed from pan drippings, and more.

Yes, Grandma Lizzie's Cornbread Dressing falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grandma Lizzie's Cornbread Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions