I know that I am taking some liberties here by calling it “my” cornbread dressing. After all the recipe card says “mom’s dressing”. But, I have been making it for my family for over 30 years. Everyone calls it “my” dressing … but I do want to give credit to “mom” or whoever’s mom who came up with it first.

You start with one pan of cornbread. Cooked in one of those pyrex glass pans. If you cook it in something else … I don’t guarantee it to taste as good as it does with the glass one. We have a large family so the pan is large … like the 10 x 15 variety. I use Jiffy cornbread mix. It’s the best.

2 slices of white bread (not wheat bread) diced. Now I don’t dice it with a knife. I just pinch off little pieces of the two pieces.

1 sleeve of saltine crackers.

1 cup of celery
1 cup of onions diced and cooked (you don’t have to put this in if you don’t like it)

salt and pepper to taste

Sage and Poultry seasoning to taste (everyone always asks me how much of this … I have done it so long … I go for the smell of the ingredients mixed … I just know)

1 can of chicken broth

Milk to make moist … you don’t want it too runny … but not to dry either.

6 boiled eggs … diced.

Once the cornbread is cooked. Allow it too cool and then find a very large mixing bowl. I use a punch bowl. Wash your hands and then crumble the cooked cornbread up into the bowl.

Put in your pinched off pieces of white bread

Crush up your sleeve of saltines into the mix.

Add the 6 hard boiled eggs … diced by hand

Add seasonings to the dry mix … salt, pepper, sage and poultry. This is when I smell it to see if it’s right.

Add the cooked celery and onions

Add the can of chicken broth

Then add the milk … I think I at least add two cups … but I never measure it … I pour it in from the carton.

Wash your hands again … and mix it all up in the bowl by hand. Adding milk if it is too dry … it has to at least stick together.

Pour all of that into your 10 X 15 and cook it at 350 for 30 minutes or until it is not doughy inside (use a toothpick to tell)

Now, I am not a cook … don’t cook anything else all year long … I mean NOTHING. This is the only thing I do … so I do it well. I am a dressing pro. Everyone always loves it … or they just say it so they will not have to make it.

If you use this recipe and your guests like it … you may use my name in the credits of the meal. If they don’t … just call it Mom’s Dressing … that’s what I do.