Ursula's Corn Bread Dressing

  • Yield: 12 servings


2 1/2cups cornmeal
3/4cup flour
1 1/2teaspoons salt
3tablespoons baking powder
1tablespoon sugar
3tablespoons vegetable oil
3 eggs
3cups milk
2pounds ground beef
2 onions, chopped
1 bell pepper, chopped
3 garlic cloves, chopped
1cup celery, chopped
Salt, black pepper and cayenne pepper to taste
1 (14-ounce) can beef broth
2 (10-ounce) cans cream of mushroom soup
1teaspoon Kitchen Bouquet
1/4cup chopped fresh parsley
1/4cup green onions, chopped
2 eggs, lightly beaten


  1. Mix the cornmeal, flour, salt, baking powder and sugar in a bowl.  Add the oil, eggs and milk and mix well.  Pour into a greased 11-inch cast-iron skillet.  Bake at 425F for 30 to 40 minutes or until golden brown.
  2. Brown the ground beef in a large skillet, stirring until crumbly; drain.  Add the onions, bell pepper, garlic and celery.  Season with salt, black pepper and cayenne pepper to taste.  (This should be relatively spicy since you will be mixing it with the corn bread.)  Add the beef broth.  Cook slowly, covered, for 45 minutes.  Add the soup, Kitchen Bouquet, parsley and green onions and mix well.
  3. Crumble the corn bread.  Add to the ground beef mixture and mix well.  Adjust the seasonings to taste.  Stir in the eggs.  Spoon into a large baking dish.
  4. Bake at 350F for 30 to 45 minutes or until set.

Recipe reprinted with permission from The Junior League of Greater Covington’s Roux To Do (Junior League of Greater Covington, Louisiana, 2004).