An Old-Fashioned Cornbread Dressing Recipe, Southern-Style

Updated on March 2, 2020
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Holle loves to cook. She creates a lot of delicious recipes and enjoys sharing them.

My old-fashioned southern cornbread dressing. Yum!
My old-fashioned southern cornbread dressing. Yum!

Old-Fashioned, Southern-Style, Gummy Cornbread Dressing

Welcome to my online cooking school for American recipes! Today's lesson involves two Southern food favorites: cornbread and dressing. This recipe is an integral part of Southern culinary arts. You don't have to attend culinary school to learn to make it, however.

This is an old recipe for real old-fashioned Southern cornbread dressing–the dressing my mother and grandmother always made at Thanksgiving and Christmas. If you’re searching for a low-calorie or low-fat recipe, THIS AIN’T IT! This is one of those twice-a-year splurges that's full of fat and calories and rich in savory, tantalizing tastes and aromas–one of the best American recipes of all.

The first thing you need to do is to make your cornbread. You’ll need an old-fashioned 12-inch iron skillet to get the right crust. Oil the skillet with about ¼ cup of vegetable oil (I like to use corn oil for this) and pre-heat it in the oven to 400 degrees until it’s good and hot before you add your batter. (You can also do this on the stovetop on high for 2-3 minutes.) This will make your cornbread crustier. While the skillet is pre-heating, mix your cornbread. DO NOT use packaged cornbread mix. That's one of my cooking no-nos!

Southern Cornbread Recipe

Ingredients:

  • 2 cups self-rising buttermilk cornmeal
  • 2 cups self-rising flour
  • Pinch of salt
  • Pepper to taste
  • 2 beaten eggs
  • ¼ cup of vegetable oil
  • 3 ½ or 4 cups whole buttermilk

Instructions:

  1. While your skillet is pre-heating, mix together the dry ingredients.
  2. Mix the eggs, buttermilk, and oil together in a separate bowl, and add to the dry ingredients slowly, mixing as you do so.
  3. Remove the skillet from the heat and tilt it around to coat the sides with the oil.
  4. Add the cornbread batter and bake at 400 degrees until it's a nice golden brown–about 50 minutes.

Old Fashioned Southern Cornbread Dressing Recipe

Ingredients:

  • The cornbread you made
  • A large onion
  • At least six cups of chicken stock (see below)
  • ½-1 cup of diced celery
  • ¼ cup of real butter
  • 2 large eggs
  • sage, salt, and black pepper to taste

A Note About Chicken Stock:

You’ll need to make your chicken stock first. Sure, you can use canned chicken broth, but it won’t be nearly as good! You’ll need about 7 or 8 cups of stock for the dressing. From my experience, the best, richest stock is made from chicken backs. Place 5 or 6 backs in 10 cups of water. Add salt and pepper and boil, covered, until chicken is done. I always add a little granulated chicken bouillon to my stock for even more flavor. When the stock is done, let it cool. Remove any meat and discard the skin and bones.

Instructions:

  1. Crumble your cornbread into a greased metal casserole pan. Don’t use pyrex – most of it is safe to only 350 degrees, and I cook my dressing at 400 degrees. I like a crusty outside and a soft inside.
  2. Chop a large onion and sauté it with ½ to 1 cup of diced celery in ¼ cup of real butter. Cook until soft. Add the entire ingredients of the pan to the cornbread crumbs, butter and all.
  3. Now add your stock. Start off with 6 cups. Mix it well with the other ingredients and let it rest for 10 minutes. Add another cup of stock and mix well. Also, add the chicken meat you got from the backs. This will add extra flavor to your dressing.
  4. Beat two large eggs and add to the mixture. Mix well again.
  5. Add two teaspoons of poultry seasoning, one teaspoon sage, one teaspoon of salt, and ½-one teaspoon black pepper, depending on your taste preference.
  6. You don’t want your dressing mix to be too stiff. If it is, add more stock or canned chicken broth. If it gets too soupy, don’t panic. Just add some crushed saltine crackers to the mix.
  7. Bake at 400 degrees for about 40-50 minutes. The edges should be brown, but the dressing should be soft.
  8. To save time, you can make your cornbread ahead of time and freeze it in an air-tight bag. Just thaw it before making your cornbread dressing.

If you have any stock left over, use it for your giblet gravy or freeze it for soups, rice, or chicken and dumplings.

Hope you enjoy my Southern cornbread dressing!!

Please rate my dressing!

3.8 stars from 93 ratings of old fashioned cornbread dressing

Questions & Answers

  • I made southern cornbread, and it was moist, but also it was crumbly. What did I do wrong?

    It could be that there wasn't enough gluten in the flour.

Comments

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    • profile image

      jimmy 

      2 years ago

      I like to add a 12 ounce pack of crawfish tails to my mine.. some people add sausage but I like mine this way.. I chop them up real good and it adds just the right amount of Louisiana flavour to it..

    • profile image

      Rose 

      2 years ago

      Salted or unsalted butter in you dressing?

    • Kristen Howe profile image

      Kristen Howe 

      4 years ago from Northeast Ohio

      Holly, I've been craving southern food lately--grits, crab cakes, corn bread and hush puppies. No wonder this is a popular recipe hub. Very easy and useful to make. I'll keep this in mind for next month or January and give it a try.

    • profile image

      Karina 

      6 years ago

      Gorgeous photos and a goeorgus couple. It's funny how you think you love them, but as you mature and grow together you discover there is much more. Happy Anniversary![] Reply:March 4th, 2012 at 2:23 pmThat's very true Melissa. Thank you![]

    • profile image

      Tebriz 

      7 years ago

      My anniversary is in two weeks and we will have been maerrid for 23 years! I also love my husband more now than I did back then Happy Anniversary Katrina and cheers to the many many wonderful years ahead. xxSomething Gorgeous recently posted..[] Reply:March 4th, 2012 at 2:22 pmThat's lovely! Thanks so much.[]

    • profile image

      sandy 

      7 years ago

      can cornbread dressing be canned in a pressure cooker

    • profile image

      air jordan 7 

      8 years ago

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    • anndavis25 profile image

      anndavis25 

      8 years ago from Clearwater, Fl.

      I just found you on here. I'm from Tennessee. I make almost the same recipe as you. I use the basic cornbread and the iron skillet, but I use variations of ingredients.

      Nice informative hub.

    • profile image

      bama-baby 

      8 years ago

      I made this dish for Thanksgiving & Christmas & it was delicious!!! Thanks for sharing

    • profile image

      Onusonus 

      8 years ago

      nice.

    • profile image

      bichonmama@mindspring.com Dorothy Grosse 

      8 years ago

      I want to try your real old fashioned southern cornbread dressing. It says to use 2 cups of SELF-RISING BUTTERMILK CORNMEAL. I cannot find this anywhere. Is this a mix or what. I have seen Martha White's self-rising cornbread mix,but it did not included buttermilk. Can I use this. Please respond because I want to make for Thanksgiving. Thank you kindly.

    • profile image

      amber 

      8 years ago

      did you only make one pan of cornbread? I have a big family so I need a to make two pans of cornbread then double on the dressing?

    • habee profile imageAUTHOR

      Holle Abee 

      9 years ago from Georgia

      Hope you like it, Cloverleaf!

    • Cloverleaf profile image

      Cloverleaf 

      9 years ago from Calgary, AB, Canada

      What a great side dish for my BBQ Ribs! It made my mouth water. I'm going to try this recipe, thanks for sharing it.

    • habee profile imageAUTHOR

      Holle Abee 

      9 years ago from Georgia

      Lati, you need self rising cornmeal - or you can add a little baking powder to regular cornmeal.

    • profile image

      lati4f 

      9 years ago

      Karen 3 weeks ago

      Hi habee, my mom made the best dressing ever. She used a little white bag. I know she had to add flour. But not sure about the baking powder. Last night, I came home with two things--before I read this---Quaker yellow corn meal, and I guess what you're talking about--ez bake white self rising cornmeal mix. You only have to add egg oil and milk. The other you have to add flour, baking powder, eggs, etc. So the ez bake is not good.....

      I have the cast iron skillet! I make chicken for my dogs--I boil the breasts, and save it and then use it again, and again all week. So I have broth from that I will use. There was another recipe that had way more onions than yours calls for, and it seemed ridiculous, so I am following yours. My sister helped me with the dressing before, and it was awesome. Anyway, I guess you're saying that I use the yellow corn meal? It is just yellow corn meal period! Thank you for your help!

    • habee profile imageAUTHOR

      Holle Abee 

      9 years ago from Georgia

      SJKSJK, hope it turned out great - mine did!

      Thanks a bunch, Payday!

      Timon, you're very welcome!

    • profile image

      timonweller 

      9 years ago

      I will have to try this recipe next time, thanks for the share. :)

    • profile image

      Payday loan 

      9 years ago

      I like the comments on Southern culinary arts that you have discussed in your blog. All the facts are quite knowledgeable and excellent.

    • SJKSJK profile image

      SJKSJK 

      9 years ago from delray beach, florida

      Just getting ready to make my Thanksgiving Dinnr, will use your recipe.

    • habee profile imageAUTHOR

      Holle Abee 

      9 years ago from Georgia

      Thanks, Craig!

      Karen, use the self-rising cornmeal - not a cornbread mix. Happy Thanksgiving!

    • profile image

      Karen 

      9 years ago

      Hi habee, my mom made the best dressing ever. She used a little white bag. I know she had to add flour. But not sure about the baking powder. Last night, I came home with two things--before I read this---Quaker yellow corn meal, and I guess what you're talking about--ez bake white self rising cornmeal mix. You only have to add egg oil and milk. The other you have to add flour, baking powder, eggs, etc. So the ez bake is not good.....

      I have the cast iron skillet! I make chicken for my dogs--I boil the breasts, and save it and then use it again, and again all week. So I have broth from that I will use. There was another recipe that had way more onions than yours calls for, and it seemed ridiculous, so I am following yours. My sister helped me with the dressing before, and it was awesome. Anyway, I guess you're saying that I use the yellow corn meal? It is just yellow corn meal period! Thank you for your help!

    • craigb182 profile image

      craigb182 

      9 years ago from Glasgow, Scotland

      Sonds fantastic I can't wait to ty some good American soul food!

    • habee profile imageAUTHOR

      Holle Abee 

      9 years ago from Georgia

      Joe, the dressing recipe is in the hub!

    • joe w bennett profile image

      joe w bennett 

      9 years ago from Clinton, MS, US of A

      thanks for all the wonderful Dixie-fied recipes...you make your cornbread much like my grandmother did; she taught me when I was 16 and I still have her cast-iron skillet (for cornbread only!)...did I miss your recipe for dressing?

    • habee profile imageAUTHOR

      Holle Abee 

      9 years ago from Georgia

      Katie, I'm ready for some good ol' Southern cornbread dressing!

    • katiem2 profile image

      Katie McMurray 

      9 years ago from Westerville

      Oh how did I ever miss this? Cornbread is my all time favorite thing to eat and I make a killer cornbread. Your recipe aint bad. The only way to bake it is in cast iron! I have a collection of the good stuff, love the corncob pans...for corn bread. Anyway I make a double batch of cornbread because I start eating it fresh out of the oven after the stick of REAL butter I melt on the top has dissapeared man oh man I'm hungry for corn bread now...

    • habee profile imageAUTHOR

      Holle Abee 

      10 years ago from Georgia

      What's a "first hubber of the week"? Glad you visited!

    • lovelypaper profile image

      Renee S 

      10 years ago from Virginia

      I haven't read my first Hubber of the week in a while. Hope you're doing well. This recipe sounds delish!

    • habee profile imageAUTHOR

      Holle Abee 

      10 years ago from Georgia

      Kay, it is awesome! Thanks for reading!

    • Kay Creates profile image

      Kay Creates 

      10 years ago from Ohio

      It sounds so good.

    • habee profile imageAUTHOR

      Holle Abee 

      10 years ago from Georgia

      It is really awesome, Michael!

    • Michael Shane profile image

      Michael Shane 

      10 years ago from Gadsden, Alabama

      Got it bookmarked for later! Sounds delicious Habee!

    • profile image

      tedsdfscdkkid 

      10 years ago

      Manolo says, 09 Ugg Boots behold, Dapper Dan the Hat Man.

    • habee profile imageAUTHOR

      Holle Abee 

      10 years ago from Georgia

      Oh, Lorlie - it'll make you slap your grandma! lol! Thanks for visiting!

    • lorlie6 profile image

      Laurel Rogers 

      10 years ago from Grizzly Flats, Ca

      Thanks for this link-I must have missed it before...sounds scrumputous!

    • habee profile imageAUTHOR

      Holle Abee 

      10 years ago from Georgia

      Thanks, Salt - for reading, commenting, and for the congrats!

    • salt profile image

      salt 

      10 years ago from australia

      Im australian and haven't tried much of the USA foods, except those beans, refried beans, which we actually love. So Ill try this one and see if I can make it right.

      We make something not completely dissimilar, with flour and water, but thats more for outback cooking.. over an open fire called damper..

      and congratulations, on the awards... if I am not mistaken.

    • habee profile imageAUTHOR

      Holle Abee 

      10 years ago from Georgia

      Wouldn't it be funny if we use the same biscuit recipe?? I wish I could find Mom's recipe for her angel biscuits. They were the best I've ever had. But knowing her, she prolly didn't even use a recipe!

    • bearclawmedia profile image

      bearclawmedia 

      10 years ago from Mining Planet Earth

      Biscuits Babe, of course. I publish my Buttermilk recipe this week!

      Love your hubs. Bearclaw

    • habee profile imageAUTHOR

      Holle Abee 

      10 years ago from Georgia

      Thanks for reading, Jeffrey. Love your pic!

      OK, Bear, I guess we'll have to have a rematch since you cheated with the booze!! So what's it goona be - fried shrimp? Hushpuppies? Biscuits?

    • bearclawmedia profile image

      bearclawmedia 

      10 years ago from Mining Planet Earth

      Hey, hey, Ha Bee, don't sting me for saying so but I put your recipe up against my Indian Fry bread today at lunch. My fry bread won, it was close and it cost me a lot to get all the judges drunk, but I am counting it as a win never the less. Loved your recipe, don't tell anyone. Your fan Bearclaw

    • Jeffrey84 profile image

      Jeffrey84 

      10 years ago from Chattanooga

      Oh! my mom do like that)

    • habee profile imageAUTHOR

      Holle Abee 

      10 years ago from Georgia

      Kathy, try it - you'll love it! My husband can make a meal with cornbread and a big glass of milk! Thanks for reading!

    • Kathy Rimel profile image

      Kathy Rimel 

      10 years ago

      I haven't ever heard of this kind of cornbread before, but it sure sounds like I should give it a try. Thanks for the receipe

    • habee profile imageAUTHOR

      Holle Abee 

      10 years ago from Georgia

      Hi, Jason. I'm so glad you liked it! Thanks for letting me know!

    • profile image

      jason angeli 

      10 years ago

      This was a great dish I tried for my wifey. She loved it. I will be adding this to my arsenal of side dishes. Thanks for the recipe.

    • profile image

      6inchboot 

      10 years ago

      I like it,thank you for sharing.www.6inchboot.com

    • habee profile imageAUTHOR

      Holle Abee 

      10 years ago from Georgia

      Hi, Albert. Nice pic! lol. Thanks for reading and leaving a comment!

    • Albertttt profile image

      Albertttt 

      10 years ago

      That turkey is making me hungry.

      Nice hub.

      Albert

    • habee profile imageAUTHOR

      Holle Abee 

      10 years ago from Georgia

      Lol! I wish I had some of that food right now - I don't want to cook dinner tonight! Thanks so much for visiting.

    • NaomiR profile image

      NaomiR 

      10 years ago from New York

      I'm not surprised this hub earned a 100. Just looking at that photo is enough to make my mouth water...

    • habee profile imageAUTHOR

      Holle Abee 

      10 years ago from Georgia

      You sure can! You'd love playing with my Great Danes.

    • Leelin profile image

      Leelin 

      10 years ago

      Wow, can I come over to your house for dinner some time? I love southern cook'in!!

    • habee profile imageAUTHOR

      Holle Abee 

      10 years ago from Georgia

      Sorry I made you hungry, but I'm glad you took time to read the hub!

    • profile image

      giimasterone 

      10 years ago

      i feel hungry

    • habee profile imageAUTHOR

      Holle Abee 

      10 years ago from Georgia

      Thanks, Kiwi and Zuroc for reading and commenting!

    • profile image

      zuroc 

      10 years ago

      great

    • kiwi gal profile image

      kiwi gal 

      10 years ago

      This is great. Love cooking real good food so will be trying this out this coming weekend with a few friends. You may want to check this out.

      http://tipdrop.com/ref/lightning?u=/tipsheet/how_to_get_people_to_link_to_your_web_page

    • habee profile imageAUTHOR

      Holle Abee 

      10 years ago from Georgia

      Great, Fete! I'm sure it will be a hit!

      Mjj - noting like Southern cookin', is there? Thanks for reading.

      Anna, let me know how it turns out. Thanks for stopping by!

      Owl, sometimes I add a little "extra" flavor to the stock to make it richer. Welcome to HP!

    • platinumOwl4 profile image

      platinumOwl4 

      10 years ago

      If you are making stock from scratch then why use bullion cube? Sounds great. Just asking. Oh! by the way I am new to the hub but look for my tomato sandwich.

    • profile image

      AnnaFaith 

      10 years ago

      So glad to find this hub...this recipe is exactly what I was looking for!

    • profile image

      mjjdcbannan 

      10 years ago from Arizona

      This looks excellent! Being from South Texas myself, I love southern cookin', and can't wait to try this receipe! Thanks! :)

    • profile image

      fete des peres 

      10 years ago

      Hi...

      Thank you for sharing such a nice recipe. I would love this item. I am giving a party to my friends this weekend at my farmhouse. I was wondering about some new item to treat my friends with. I will surely try this and let you know.

    • habee profile imageAUTHOR

      Holle Abee 

      10 years ago from Georgia

      I just chopped all my onions. I made my cornbread last night. Tomorrow I'll cook the chicken backs and put everything together, then let it sit in the fridge overnight for the flavors to mingle. Thursday morning, I'll bake it.

      Thanks for reading!

    • heydave profile image

      heydave 

      10 years ago

      I'll have to see if my wife can try and make it.

    • habee profile imageAUTHOR

      Holle Abee 

      10 years ago from Georgia

      Yep, it's not exactly health food, but it is yummy! Thanks for reading!

    • profile image

      lilolladystuff 

      10 years ago

      Wow, sounds delicious and well satisfying we will say. Okay, filling, but who cares at this time of year. Thanks for writng this article.

    • habee profile imageAUTHOR

      Holle Abee 

      10 years ago from Georgia

      Hi, Marty. Try it - you'll like it! Thanks for reading!

      Motorola, I agree with you 110%!! Thanks for visiting!

      Stiramesh, Thanks for the tip. I'll check it out.

      MArrie, Thanks for the support and for reading.

    • Marrie_D profile image

      Marrie_D 

      10 years ago

      This is really an interesting recipe. With all the healthy tips it has to offer like low fat recipe, my family would be very interested much on this,and for sure they'll really like it..I think you can put up your own business, a restaurant maybe, It would a real instant money for you.I think you have the passion and love for cooking.I hope you continue to share your knowledge about cooking and your recipes.

    • stlramesh profile image

      stlramesh 

      10 years ago from Calgary, Canada

      You write so well, why dont you try this out. You can be of help to lot of people by answering questions at a support forum. This is full of new comers who find it very difficult to understand this particular online venture, who post their questions on this forum and you can help them out with your good writing skills and knowledge to make few bucks at the same time. http://tinyurl.com/apsforum

    • profile image

      motorolafans 

      10 years ago

      Baked turkey is great, smoked turkey is amazingly wonderful, but deep-fried turkey is super-dooper delicious! I'm almost ashamed to admit this, bu

    • martycraigs profile image

      martycraigs 

      10 years ago

      That sounds way better than the standard brown gravy my Mom makes.

    • habee profile imageAUTHOR

      Holle Abee 

      10 years ago from Georgia

      Hi, Johnboy. Your secret is safe with me! Happy Thanksgiving!

    • johnnyco12 profile image

      johnnyco12 

      10 years ago from Pascagoula, Ms

      Sounds woniful, woniful! I always make the dressing but it somehow never turns out quite right it's usually gummy, so "shhhhh" this year I decided to turn to my hubfamily for help. you won't tell, will ya? I'll letcha know how it turns out.

      Love ya, Johnny

    • habee profile imageAUTHOR

      Holle Abee 

      10 years ago from Georgia

      Naomi - toss that boxed stuff in the trash! Thanks for reading.

      Divamom, you'll like this SO much better. Let me know how it turns out. And thanks for stopping by!

    • Divamommy profile image

      Divamommy 

      10 years ago from divamomonhubp-20

      I'm Loving it...i will try this. The Boxed stuff is just so sweet. Cant wait for the Family to try Thursday. Thanks

    • NaomiR profile image

      NaomiR 

      10 years ago from New York

      Sounds delicious! I usually just make the boxed stuff...

    • habee profile imageAUTHOR

      Holle Abee 

      10 years ago from Georgia

      It really is wonderful, Sweetie. I look forward to the couple of times a year I make it. Thanks for visiting!

    • sweetie1 profile image

      sweetie1 

      10 years ago from India

      This is a wonderful dish..thanks for sharing

    • habee profile imageAUTHOR

      Holle Abee 

      10 years ago from Georgia

      Thanks, Akirch! Good to see you!

    • akirchner profile image

      Audrey Kirchner 

      10 years ago from Washington

      Awesome - need to make some cornbread for my stuffing - getting close! Great recipe.

    • habee profile imageAUTHOR

      Holle Abee 

      10 years ago from Georgia

      Nope, Khmoshin, just a good ol' Southern cook! Thanks for reading!

      Hi, Laura! Nice to meet you, and thanks for visiting!

    • Laura A. Bethuy profile image

      Laura A. Bethuy 

      10 years ago

      Yum! I just love southern cooking and with Thanksgiving just around the corner, I'll have a good excuse to make this even if it has real butter!

      Thanks habee, great hub. I'm new here and I'm learning from reading other's hubs. I especially like the hyper-links to more of your hubs.

    • profile image

      khmohsin 

      10 years ago

      hmmm...it looks spicy thanks dear for your great recipe are you a Sheff?...

    • habee profile imageAUTHOR

      Holle Abee 

      10 years ago from Georgia

      Glad you stopped by, Melbel!

    • melbel profile image

      Melanie 

      10 years ago from Midwest, USA

      Wow, this sounds absolutely wonderful. I will have to try this, thanks!

    • profile image

      jim 

      10 years ago

      Your words are so good.My pleasure to introduce uggs to you.

    • habee profile imageAUTHOR

      Holle Abee 

      10 years ago from Georgia

      Thanks, Soci and Vizey. Nice of you to read and comment!

    • Vizey profile image

      Vizey 

      10 years ago

      Hey Habee, nice recipe ya! I simply love corns and so do my gf :) thanks for shring sweetheart :)

    • Vizey profile image

      Vizey 

      10 years ago

      Hey Habee, nice recipe ya! I simply love corns and so do my gf :) thanks for shring sweetheart :)

    • habee profile imageAUTHOR

      Holle Abee 

      10 years ago from Georgia

      Thanks, Deborrah! Yep, I cook Southern and eat Southern - that's why I'm fat. lol

    • DeBorrah K. Ogans profile image

      DeBorrah K Ogans 

      10 years ago

      Habee, This makes for terrific stuffing! I can tell you do cook Southern. Thank you for sharing, Blessings

    • profile image

      ugg 

      10 years ago

      UGG Classic Cardy

      Discount Uggs Boots On Sale

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    • habee profile imageAUTHOR

      Holle Abee 

      10 years ago from Georgia

      Yay! Another GA girl here on HP! Great to meet ya, and thanks for visiting!

    • The Righteous One profile image

      The Righteous One 

      10 years ago

      Hi,

      Want you to know this is the best dressing...I too am a Ga Girl from Augusta,but now live in Missouri...I still cook Southern and my in-laws love it...They request this dressing from me to do for our Thanksgiving and Christmas get togethers.Your site is cool and I like it... You go Ga Girl!!!!

    • habee profile imageAUTHOR

      Holle Abee 

      10 years ago from Georgia

      You're more than welcome, Suzanne! Hope you give it a try. Thanks for reading!

    • Suzanne Alicie profile image

      Suzanne Alicie 

      10 years ago

      What a wonderful southern recipe! Thanks for the step by step!

    • habee profile imageAUTHOR

      Holle Abee 

      10 years ago from Georgia

      Thanks, Rope, for adding that! I had no idea about the maize meal.

    • The Rope profile image

      The Rope 

      10 years ago from SE US

      For our UK friends: when we say cornmeal you need to think maize meal or polenta. To make "habee"'s dressing use two parts maize meal and one part flour (if you can't get self-rising flour, you can use regular flour but check the internet for the additions you will need to use like salt & baking powder). Hope this works. I haven't tried to make it with maize meal but I'm sure it will work.

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