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"The belly rules the mind."--Spanish Proverb

Nannie's Cornbread/Dressing Recipe

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This recipe for Nannie's Cornbread/Dressing, by , is from Southern Cooks-Our Family Recipe, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Shauna Allen/Mimi Rhea


2 cups of buttermilk
2 cups cornmeal
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 egg
2 Tablespoons of flour

Prepared cornbread
1 cup of chopped celery
1 cup of chopped onions
3 or 4 cans of chicken broth
2 Tablespoons of sage
Crackers or sliced bread
2 or 3 eggs
salt and pepper
Jimmy Dean Breakfast sausage

In a large mixing bowl pour buttermilk and add salt, soda, and baking powder. Mix, then add 2 cups of cornmeal and 2 tablespoons flour. Mix together, the add egg. Stir till all mixed together well (be sure egg is mixed in well).

Prepare iron skillet with 2-3 tablespoons of oil, and heat on burner. Por cornbread mixture into the skillet and bake at 400. Let brown some on the top to be sure that the bottom is brown.

For Dressing:
Use above cornbread and crumble in a large container. Add 3 or 4 cans of chicken broth (or box), a cup or more of chopped celery, cup of chopped onions (you can use more or less of onions and celery depending on taste). Add 2 tablespoons of sage(depending on taste), 2 or 3 beaten eggs, crumble handful of crackers or a couple slices of bread. Add salt and pepper to taste.

Brown breakfast sausage and drain well and add to cornbread mixture.

Everything can be mixed up the night before and stored in the refrigerator, EXCEPT for the eggs. Add eggs before you are ready to cook.

Personal Notes:
Personal Notes:
Nannie-Irma Andrews Rowland




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