This recipe very closely resembles my mother’s and I am so thankful because I did not get a chance to write her recipe for it down before she passed away a few months ago. She added celery, but I actually don’t care for celery so I’m going to try it without it. Thanks again!

Whenever we make cornbread throughout the year, I save whatever isn’t eaten & put it in the freezer. Then when the holiday’s (or anytime) come around, I thaw out the cornbread & use it to make my dressing. I always add another type of “bread” in addition to my cornbread: buns, white bread, biscuits, packaged Pepperidge Farm dry stuffing (or any brand), or a sleeve of saltine crackers. Again, another layer of flavor & provides a good binding since I use chopped boiled eggs instead of raw eggs.