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Judy’s Cornbread Dressing
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Judy’s Cornbread Dressing

2 Hr(s) 45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 & 1/2 cups yellow corn meal
1 box Jiffy Mix (muffin)
1/2 green pepper, diced
1/2 onion, diced
6 cans (10 oz. each) chicken broth
1 Tbsp butter/margarine
Poultry seasoning, sage, black pepper, garlic powder, lemon pepper (season to taste)
1 package Lipton soup mix
1 egg
1 can cream of celery soup
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Let's Make It
1
Mix corn meal & Jiffy mix together (follow directions on box). Bake cornbread. In the meanwhile, cut up green pepper and onion. Put in 2 quart saucepan with chicken broth. Add butter, seasonings and Lipton soup mix. Boil for 25 min.
2
After cornbread cools, crumble into a 9 x 10 pan, pour liquid ingredients into pan to cover mix thoroughly. Add egg. Add can of cream of celery soup and mix. Add more poultry, sage, black pepper to taste. Add a little salt (optional).
3
Bake at 350°F till slightly brown on top 1 & 1/2 hour (varies).
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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