How To Make: Cornbread Dressing


*** Thanks for your patience! I have been dealing with some technical difficulties all night which is why this is coming so late. Sorry! 😦 ***

We are in the holiday season everyone! This is hands down, my favorite time of the year. Okay, okay, I could do without the bad weather and some of the family drama but other than that I absolutely love how magical this season is. Everyone seems to become nice all of a sudden and those frowns are turned upside down. Most of us have no problem getting into the spirit of the season. It is absolutely miraculous!

With the holiday season approaching, I figured I would do more of a holiday theme in the coming weeks on holiday food favorites. So whether you’re looking to make a turkey for the first time or needing some fresh ideas on side dishes to accompany Mr. Turkey, I’ve got you covered. As always, you can refine the recipes here to fit your family’s liking (just try it my way at some point and let me know what you think of it – and please be honest, I’m a big girl, I promise I won’t get mad if you happen to think it’s the worst thing you’ve ever tasted. Not to toot my own horn but I am about 99% certain that will not be the case.).

Today, I am introducing you to one of my favorite side dishes and “comfort foods” during the holiday season…Cornbread Dressing! This dish is sure to get your family and friends talking around the dinner table.

Cornbread Dressing


Cornbread, recipe follows
5 cups Pepperidge Farm Herb Seasoned Stuffing Mix
1 1/4 cup butter, divided
3 cups celery, chopped
1 large onion, diced
7 cups chicken broth
1 teaspoon salt
Freshly ground black pepper (to taste)
1/2 cup finely chopped fresh sage (or dried rubbed sage)
1 tablespoon poultry seasoning (optional)
6 eggs, beaten

3 cups white cornmeal
1 cup all-purpose flour (use self-rising flour to cut the need for bp/bs)
2 teaspoons baking powder
1 teaspoon baking soda

3/4 cup buttermilk
2 eggs, beaten
2 tablespoons vegetable oil
1 1/2 teaspoons salt

*** You can also just make the Jiffy Mix cornbread and follow the directions on the box. If you decide to go this route, be sure to make at least 2 pans of cornbread to ensure you will have more than enough already made when it’s time to combining everything. *** 



Preheat oven to 400 degrees Fahrenheit.

In a large bowl, combine dry ingredients first. Slowly stir in the liquid ingredients. Make sure all ingredients are mixed well. Pour batter into a greased baking pan. Bake for approximately 20 minutes. Remove from oven and let cool.


Turn preheated oven down to 375 degrees Fahrenheit.

In a large bowl, combine crumbled cornbread and Pepperidge Farm Herb Seasoned Stuffing Mix; set aside.

Melt the butter in a large skillet over medium heat. Add the chopped celery and diced onion and cook until transparent, approximately 5 to 10 minutes. Add about a cup of the Pepperidge Farm Herb Seasoned Stuffing Mix; cook with the vegetables for about 5 minutes. Pour the vegetable mixture over the cornbread mixture. Add the chicken broth, mix well, taste. Add salt and pepper to taste. Add the sage, poultry seasoning and 1/2 cup of melted butter. Finally, add beaten eggs and mix well.

Pour mixture into a well-greased pan and bake until dressing is cooked through, about 40 minutes. The top of the dressing should be somewhat hardened when it is finished cooking but the middle and bottom with still be soft and moist. Serve warm, with turkey, as a side dish.


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