The Story Behind Annie Pearl's Cornbread Dressing

I was about twelve when my mom first pulled me away from playing outside to help in the kitchen. While my friends were riding bikes and tossing footballs, I was learning how to bake a thick, golden skillet of cornbread for Thanksgiving. At the time, I wasn’t thrilled—I wanted to be outside, not elbow-deep in cornmeal and cast iron.

But that skillet wasn’t just for our family—it was for neighbors too. Every year, my role in the kitchen grew, from baking the cornbread to mixing the full dressing. Mom would taste a spoonful of the mix and say, “Needs a little more of this,” or “You’re missing that.” It was her way of teaching me to chase flavor, not just follow a recipe.

Over time, our signature cornbread dressing became something people looked forward to—something they asked for. Friends, neighbors, and even coworkers would put in their holiday requests: “Can you make us some of that Annie Pearl dressing?”

So I did. I kept Mom’s tradition alive by baking extra—knowing someone would always be craving that down-home, comforting taste of Annie Pearl’s homestyle cornbread dressing.