Advocate-tested recipe

Ursula’s Cornbread Dressing

Serves 12-14. Recipe is from “Extra! Extra! Read All About It!” cookbook by Corinne Cook. “The late Ursula Beaugh was our next-door neighbor for many years. Though we called it Ursula’s dressing, I think the real recipe came from her sister, Lelia Babin, of Parks. The cornbread is a moist cornbread, and that’s the only bread in this dressing. Mix a little of the pan drippings from the baked turkey in with the dressing right before serving the dressing. I will often make the cornbread and meat mixture ahead of time and freeze it, but I freeze each separately. On the day I need it; I heat the meat mixture and add the thawed cornbread to it, along with the fresh parsley, green onions and beaten eggs.”


2½ cups cornmeal

¾ cup flour

1½ tsps. salt

3 tbls. baking powder

1 tbl. sugar

3 tbls. vegetable oil

3 eggs

3 cups milk

Mix all ingredients together. Pour into greased (11-inch) heavy skillet and bake at 425 degrees for 30-35 minutes.

Meat mixture:

2 lbs. lean ground beef

2 onions, chopped

1 bell pepper, chopped

3 cloves garlic, chopped

1 cup chopped celery

Salt, black pepper and cayenne pepper, to taste

1 (14-oz.) can beef broth

2 (10.75-oz.) cans cream of mushroom soup

1 tsp. Kitchen Bouquet

¼ cup chopped fresh parsley

¼ cup chopped green onions

3 eggs, lightly beaten

1. In large skillet, brown beef, drain. Add onions, bell pepper, garlic and celery. Season with salt, black pepper and cayenne. This should be relatively spicy. Add broth and cook slowly, about 45 minutes, covered. Then add soup, Kitchen Bouquet, parsley and green onions.

2. Crumble cornbread and add to meat. Check seasoning.

3. Stir in eggs. Spoon into large, greased baking dish and bake at 350 degrees for 30-45 minutes or until bubbly.