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Texas Corn Bread Dressing

Texas Corn Bread Dressing
Los Angeles Times

Many people grow up thinking the whole world stuffs Thanksgiving turkey the way their families do. And then they acquire in-laws and, along with them, the terrible knowledge that the whole world does not. Suddenly there's a weighty question of ... Read more

Total time: 2 hours | Makes 14 cups

Skillet corn bread

  • 2 cups cornmeal
  • 2 cups flour
  • 1 teaspoon sugar, optional
  • 8 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup safflower oil or bacon drippings
  • 2 eggs
  • 3 cups milk

Step 1Place 2 large cast-iron skillets in 400-degree oven.

Step 2Combine cornmeal, flour, sugar, baking powder and salt in bowl. Mix oil, eggs and milk, then stir into dry ingredients. Add a bit more milk if batter is stiff.

Step 3Remove skillets from oven. Grease quickly with oil or bacon fat and divide batter between skillets. Smooth with spatula if necessary. Bake until golden brown, 20 minutes.


  • Skillet Corn Bread
  • 2 1/2 cups cubed day-old bread
  • 2 cups sliced celery
  • 1 large bunch green onions, including tops, chopped
  • 1 onion, chopped
  • 1/2 cup chopped parsley
  • 2 cloves garlic, minced
  • 1/4 cup (1/2 stick) butter
  • 1 teaspoon crushed dried thyme
  • 1 teaspoon ground sage
  • 1/2 teaspoon crushed dried rosemary
  • 3 cups hot chicken or turkey stock
  • Salt, pepper
  • Cayenne pepper
  • 2 eggs, beaten

Step 1Break up corn bread and bread into pieces not bigger than a teaspoon and place in large mixing bowl.

Step 2Cook celery, green onions, onion, parsley and garlic in butter over medium heat until softened. Add to cornbread mixture. Add thyme, sage and rosemary and mix well. Add stock, a bit at a time, mixing, until bread is well moistened. Season to taste with salt, pepper and cayenne pepper. Mix in eggs.

Step 3Stuff in turkey or bake uncovered in greased 13x9-inch baking dish at 375 degrees 50 to 60 minutes.

Note: From Carol George de Mauregne, Valley Glen. Sourdough bagels work best for the dried bread, but you can use toast, buns and croutons, too. The corn bread recipe is from "Lee Bailey's The Way I Cook It.".


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