~I suggest using my Homemade Self-Rising Cornbread recipe to make this dressing.
~Use 2 cans (10.5 ounces each) of cream of mushroom soup OR 2 cans (10.5 ounces each) of cream of chicken soup… or use 1-1/2 cups of Homemade Cream of Chicken Soup.
~Homemade Cranberry Sauce pairs well with this recipe.
~If using a cast iron bundt pan (pictured), generously grease with shortening to prevent sticking.
Do not grease with vegetable oil because it is too light and the dressing will stick to the pan.