Cornbread Dressing
We voted unanimously to award this classic side dish our highest rating.
Recipe by Southern Living November 1998
We voted unanimously to award this classic side dish our highest rating.
I have made this recipe since I first read it in the 1998 magazine. It is the Best -Hands Down!!! Always make the cornbread two days ahead in a cast iron skillet if you can, assemble the dressing the night before and refrigerate overnight and then bake the day of. Always use bacon, no margarine!!!! Also NEVER freeze ahead- its not good that way.
I have made this dressing every year for many, many years. It always gets rave reviews and tastes like good southern dressing my grandmother used to make. Delicious.
This is one of my favorite holiday side dishes! I make this every year and always get lots of complements.