I have been making this cornbread dressing for 20 years and it comes from a precious grandmother (a former boyfriend’s grandmother) who knew about Southern cooking. I met this sweet woman back in college and have been making many of her recipes ever since.
- 1 (10in) pan of cornbread
- 2 Cups self-rising cornmeal
- 1 1/2 Cups buttermilk
- 1/4 Cup Corn Oil
- 1 egg
- 10 refrigerated biscuits
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1 can cream of mushroom soup
- 2 cans of chicken broth
- 3 eggs
- salt & pepper to taste
- sage to taste ( I like a lot)
Make your pan of cornbread. Click here for my Cast Iron Skillet Cornbread recipe.
Flip your cornbread out into a large bowl and break it up and allow it to cool while baking the biscuits.
Bake the biscuits according to the package directions and allow them to cool. Crumble the biscuits and add to the crumbled cornbread.
Add the rest of the ingredients to the bowl and stir completely. Spray an 11×13 baking dish with non-stick cooking spray. Pour the batter and spread it out. Slip the dish into a preheated 400 degree oven for 1 hour or until a knife inserted in the middle comes out clean and top is a nice golden brown.
Serve with some gravy spooned on top and enjoy!