This is the dressing that my Grannie always made for Thanksgiving. It’s a family favorite. You can double this recipe and cook it in a 9×13 baking dish for a larger crowd. This can be made the day before and cooked on the day you want to serve.

Cornbread Turkey Dressing

Florence Morgan
Prep Time 45 minutes
Cook Time 30 minutes
Course Side Dish
Servings 8


  • Pre-heat oven to 400℉
  • #5 cast iron skillet
  • 8x8 baking dish



  • ½ cup cornmeal
  • ½ cup flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 2 tbsp honey
  • 2 tbsp butter, melted
  • 1 egg
  • ¾ cup buttermilk


  • ¼ lb saltine crackers, crushed
  • corn bread, crumbled
  • ¼ tsp salt
  • ½ tsp poultry seasoning
  • ½ cup butter
  • 1 cup celery, chopped
  • 1 large onion, chopped
  • 2 cups turkey broth



  • Put a dollop of butter in a #5 cast iron skillet. Place in oven to melt butter and warm skillet.
  • Mix dry ingredients in a large bowl. Make a "well" in the middle of the dry ingredients.
  • Add everything but the buttermilk and whisk in the "well" until the eggs are slightly beaten.
  • Add buttermilk and mix together.
  • Pour batter into warm skillet.

Cook for 25 minutes or until golden brown


    • Mix first four ingredients in large bowl.
    • Saute butter, celery and onion until onions are transluscent.
    • Stir into dry ingredients.
    • Add 2 cups turkey broth. Mix together.

    Heat oven to 350℉. Pour into an 8x8 baking dish. Cook for 30 minutes or until lightly browned.