Grandma Lizzie's Cornbread Dressing

Total Time:
1 hr 30 min
20 min
1 hr 10 min

10 servings

  • Buttermilk Cornbread:
  • 4 tablespoons corn oil or bacon drippings
  • 3 cups self-rising white cornmeal
  • 2 1/2 to 3 cups buttermilk, well shaken

Preheat the oven to 450 degrees F.

Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet and place over medium-high heat. Put the cornmeal in a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. 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. You may not need all 3 cups.

Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of the batter. 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. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp. Yield: 8 servings.

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    How NASTY this is.This is not a dressing we do in the south.Where the heck is the sage.Tried some of her recipes and they have been bland or just nasty .WILL NOT MAKE AGAIN.
    Well, I'm a sage love, so I added sage, celery, and cooked them in a cube of real butter (Thanksgiving only come once a year!) It was excellent! Love the boiled eggs in it. My mom used to put them in her recipe but I had forgotten all about it. Thank you, Tricia!
    This is not a good recipe at all. Very bland with no flavor. Where is the celery and where are the eggs? It could also use a healthy does of sage or poultry seasoning. It's all bread with no taste. Yuck!
    I agree 100% with NO SAGE in dressin'. Also, I prefer only yellow cornbread as my base. No crackers, white bread, or white cornbread, please. Yes, I am from the south!
    Bland and boring!!! Definitely not a good Southern recipe at all.... at least not from my area of Georgia.
    This is just the way our dressing was when I was growing up. We put chopped boiled eggs and no sage, please no sage! Thank you, Tricia
    turned out great I added and deleated at my own I left out the eggs add sage it was good
    Great recipe! As always when making a recipe, I add or do not add ingredients that may be optional. If you like sage, add it! I added ground up corn chips and a bit more broth and omitted the boiled eggs. I also baked longer for a better texture. It was delicious and I will be making again for Thanksgiving tomorrow.
    I have to first address the negative comments regarding the lack of sage. There are SOME people (our family in particular and possibly Trisha's as well that don't prefer sage in their dressing. My husband and I were raised by parents probably as old as Grandma Lizzie and they used very little IF ANY sage in their cornbread dressing at all. Maybe it is a Southern thing. No sage was WHAT WE HAVE BEEN LOOKING FOR since we married. both our mothers have long passed and we were not as smart as Trisha to get their recipes for cornbread dressing w/o sage before they passed. I think if you tried the recipe & didn't like it for the sage, you could have rated it otherwise without the sage on how the rest of the recipe was. I tried it, thought it was dry, but figure I can ADD MORE LIQUID-cooking is by individual taste. I think Trisha takes this into account when she lovingly shares her family recipes with us.
    Sorry Trisha. This is NOT a good dressing recipe. The missing ingredients are: celery, sage and (or poultry seasoning, 2 beaten eggs, and salt and freshly ground pepper to taste. I've never heard of putting hard boiled eggs in dressing. Without the sage or poultry seasoning, it wouldn't even taste like dressing. I like most of your recipes but this one is terrible!
    Did a trial run with this Saturday. Most of it ended up in the trash. At 15 minutes bake time, it was cool and raw-ish. It needs 30 to 45-until its crispy on top. It was bland, dry. The boiled eggs didn't add much texture or flavor. This needs fat, and more than just 2 tbsp. I'd saute 1/2 cup of onions AND 1/2 cup of celery in 1STICK of butter or margarine. Add either sage or poultry seasoning to the mix, plus salt and pepper. A finely chopped apple would help, too. Heck-throw in some dried cranberries. The stock MUST be hot or it won't absorb into the bread. I guess I need to find a better cornbread stuffing recipe.
    Good cornbread however I like moist dressing with sage. Just my choice.
    extremely dry and bland. No sage!
    Never had cornbread dressing with NO Sage! Al's, found it very dry!
    I love this. Also, I have been looking for a good cornbread recipe for years & this one is perfect, I make it all the time Both of these bring back many fond childhood memories.
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