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Cornbread Dressing




  • 1 cup milk
  • 1 medium egg
  • 1/2 cup shortening
  • 1 cup flour
  • 1 cup cornmeal
  • 1 tbs baking powder
  • to taste salt


  • 8 slices stale bread
  • 1 batch cornbread (cooked)
  • 1-3 cup broth
  • 2 large eggs (boiled, peeled and diced)
  • 1 cup onion (diced)
  • 4 stalks celery (chopped)
  • 2 tbs poultry seasoning (OR Substitue: Basil and Sage)
  • to taste salt & pepper



  1. Place shortening in glass baking dish and heat until shortening is melted.
  2. Meanwhile, mix together dry ingredients.
  3. In a separate bowl, mix together milk and egg.
  4. Add to dry ingredients.
  5. Remove pan from oven, pour in batter and bake for 20 minutes at 400 degrees.


  1. Preheat oven to 350 degrees
  2. In a large bowl, break up bread pieces and cornbread.
  3. In sauté pan, heat butter over medium heat and add onion and celery.
  4. Cook several minutes until onions tender.
  5. Add salt and pepper to taste.
  6. Remove from heat and add to the bread mix.
  7. Add the boiled eggs to the mix.
  8. Add seasoning.
  9. Pour in broth until the mixture is gooey and wet.
  10. Pour into a baking dish.
  11. It can be stored overnight or cooked immediately.
  12. Place pats of butter across top and sprinkle with paprika.
  13. Bake uncovered at 350 degrees for 1 hour.
  14. Remove and let stand for 10 minutes before serving to allow it to set.


Source: Emma Ruth Scott

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