Cajun Cornbread Dressing

Here is an absolute family favorite, at any time of year, but especially at Thanksgiving. The sweetness of the cornbread combines with the spicy meat and is out of this world! This is my mother's recipe and is my Dad's favorite dish. It's easy to make and can be made ahead of time and frozen, until needed. Bon Appetit!

Cajun Cornbread Dressing 

1 lb. ground round beef
1/2 pound fresh ground pork
2 cups beef broth or stock
1 cup each (onions, bell peppers, and celery), finely chopped
2 cloves garlic , minced
1/4 cup fresh parsley, chopped

Salt and Tabasco to taste
1 tbs. Cajun seasoning, divided
2 tbs.'s Worcestershire sauce


Brown ground beef and pork with 1 tsp, Cajun seasoning in a large heavy skillet. Drain excess fat and add trinity, garlic, and stir and cook for 10 minutes.  Stir in Worcestershire sauce and a few shakes of Tabasco. Add beef broth or stock, parsley, and other tsp. of Cajun seasoning and bring to a boil. Lower heat, cover and simmer for 1 hour.


Crumble "day old" cornbread, (recipe below), in large bowl. Gradually add meat mixture until desired consistency is reached. Transfer to a buttered casserole dish and dot with butter. Bake in a 350 degree oven for 15 minutes or until golden brown. Cest bon, cher!

Mama's Buttermilk Cornbread

1 (1/2) cups yellow cornmeal

1/2 cup flour

1 tsp. salt

2 tbs.'s sugar

2 (1/2) tsp.'s baking powder

1/2 tsp. baking soda
2 large eggs

1 (1/2) cups buttermilk

1/4 cup vegetable oil

Combine the dry ingredients in a large mixing bowl. In separate bowl, whisk together the eggs, buttermilk, and vegetable oil. And add to the dry ingredients, and stir until just mixed, and pour into a buttered baking pan. Bake at 350 degrees for 30 to 35 minutes, or until top is browned and a toothpick comes out clean.