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Dish of Cornbread Dressing.

TeaCup’s Cornbread Dressing



TeaCup's Cornbread Dressing
Recipe type: Cornbread
Recipe By:
  • 1 c. cornmeal
  • 1 c. flour
  • 4 t. baking powder
  • ½ t. salt
  • 1 egg
  • 1 c. milk
  • ¼ c. cooking oil
  • 1 t. sugar
  1. Combine cornbread ingredients. Mix well.
  2. Pour into pan sprayed with PAM. Bake 425 for 20-25 minutes until golden. Let cool.
  3. In large Dutch oven, brown the pork and chopped onions together. Cook over medium-low heat for 1 hour. Stirring constantly.
  4. Add green onions and parsley. Cook another 2 minutes.
  5. Break up cornbread into a coarse meal.
  6. Add cornbread to meat mixture and mix well.
  7. In saucepan, add bouillon cubes to 2 c. boiling water. Dissolve.
  8. Add to cornbread mixture. Add mushrooms. If you feel you need more green onions and parsley, add now. Stir well to mix. Season to taste.
  9. With cover on pot, on low heat, steam for 1 hour. Stir occasionally.
*****This recipe takes a little extra effort and time but it is one of the best I have ever had. This is my mother-in-law, Teacup Morrow’s, old family recipe. Sometimes you just can’t rush the good things. Enjoy!
TeaCup's Cornbread Dressing
Recipe type: Dressing Mix
Recipe By:
  • 2 lb. ground pork
  • 1 large onion, chopped
  • 2 beef bouillon cubes
  • 1 bunch green onions, chopped
  • ½ bunch fresh parsley, chopped
  • 1 large can sliced mushrooms, drained
  • Salt, black pepper and garlic powder to taste
  • Tabasco to taste
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