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I Got It From My Grandma- Coon Biscuits Recipe

Gramma Z's Cornbread Dressing Angela Charbonneau

This cornbread makes the most AMAZING cornbread dressing. Having the cornbread browned on both sides adds an extra depth of flavor.
Course Side Dish
Cuisine Southern
Keyword comfort food, crowd pleasers, holiday
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 167kcal
Author Angela Charbonneau


  • 2 1/2 cups dry crumbled bread crouton dry, any sort of bread is fine - sandwich bread, french bread, etc.
  • 2 "pones" cornbread crumbled
  • 2 medium onions chopped
  • 4-6 stalks celery diced
  • 6 large hard boiled eggs chopped
  • 1/2-3/4 cups Pepperidge Farm cubed herb stuffing this was Gramma's SECRET ingredient- you could just add that much extra bread and some extra dried herbs
  • HOMEMADE turkey or chicken stock
  • Approximately 1 TBSP dried rubbed sage be careful not to add too much
  • Salt and pepper


  • Mix all ingredients except the stock. Add stock until SOUPY. If you don't add enough stock, your dressing will be too dry. Taste, adjust seasonings. Pour into lightly greased large baking dish (size of a lasagna pan).
  • Cook at 350 degrees for about an hour. It should be brown on top and set. Check earlier than an hour to make sure it does not over cook.


Calories: 167kcal | Carbohydrates: 18g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 148mg | Sodium: 258mg | Potassium: 184mg | Fiber: 1g | Sugar: 5g | Vitamin A: 350IU | Vitamin C: 2.6mg | Calcium: 69mg | Iron: 1.3mg