My Grandma’s Cornbread Dressing Is Simple, Moist Perfection (No Other Recipe Tops It)

The Kitchn
The Kitchn

Cover picture for the articleMy Tennessee grandmother, fondly known by family members of all ages as Nannie June, was always happy to feed hungry visitors. In her heyday, she cooked up large spreads every Sunday afternoon and every holiday, or anytime the occasion called for it. I remember bowls of tomato and cucumber...

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Kathy Compton

I am from Tennessee and my mother did the same thing Sunday dinners and large meals on holidays when she died and got her iron skillets and her large mixing bowls that was all I wanted and everytime I make cornbread and meals she is right there

june silverman b

Cornbread is a quick bread made with cornmeal, associated with the cuisine of the Southern United States, with origins in Native American cuisine. Dumplings and pancakes made with finely ground cornmeal were staple foods of the Hopi people in Arizona. The Hidatsa people of the Upper Midwest called baked cornbread naktsi. Cherokee and Seneca tribes enriched the basic batter, adding chestnuts, sunflower seeds, apples or berries, and sometimes combining beans or potatoes with the cornmeal. Modern versions of cornbread are usually leavened by baking powder.


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