Ivey’s Grandmother’s Cornbread Dressing

We went to see Banks on Christmas Eve. Ivey and her mother, Beth, pulled out some of her grandmother’s recipes. Ivey loves this one. It’s interesting that her recipe calls for “oleo”; my mother’s recipes always said “oleo” too.

First, make the cornbread:

Cornbread (for the dressing below)

  • 10 slices lightly toasted light bread
  • 2 cups sifted corn meal
  • 2 cups buttermilk
  • 2 eggs
  • 3 tablespoons melted oleo
  • 2 teaspoon salt
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda

Mix as any cornbread and bake 25 minutes in a 400 degree oven or until light brown.


  • 2 qt. crumbled corn bread (about)
  • 3 cup broth or more
  • 3 eggs, slightly beaten
  • 1 cup onion and 1 cup celery, chopped
  • OR

  • 2 cups celery and 1/2 cup onions
  • 2 eggs, hard boiled (Beth said she prefers to leave these out)
  • salt & pepper to season
  • 1/2 stick oleo

Saute onion and celery in oleo.
Stir all ingredients together. Pour lightly in shallow pan. Bake at 350 degrees until light brown.
Overcooking dries it out.

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