Contributed by: Sandi Anania Rourk, North Charleston

“My previous mother-in-law was a great Southern cook. My favorite recipe was her Sweet, Moist Cornbread Dressing. My children won't eat any other kind, and I usually make a double recipe so they can have leftovers for days.”

Makes 10 to 12 servings


2 (8.5-ounce) boxes Jiffy Muffin Mix

1 onion, diced

3 ribs celery, diced

3 tablespoons poultry seasoning (no sage)

1 (10.75-ounce) can cream of chicken soup

1 (10.75-ounce) can cream of celery soup

1 (15-ounce) can chicken broth or drippings from baked turkey


Heat oven to 400 degrees.

Make cornbread according to directions on the box, using a 9x13-inch baking pan misted with nonstick cooking spray. Bake 25 to 30 minutes. Test with toothpick to see if done. Let cool completely in pan. Crumble with hands in a large mixing bowl, leaving lumpy.

Add the soups to the cornbread along with the diced onion, celery and poultry seasoning. Mix well. Add small amounts of chicken broth until mixture feels sticky.

Place in 9x13-inch pan. Bake at 350 degrees for 30 minutes, until the top turns light brown. Serve with favorite gravy.