ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Shortcut Cornbread Dressing

Prep time 26 mins
Cook time 1 hr
Yield 10 servings

Ingredients

  • 2 (6-oz.) packages cornbread mix (we tested with Martha White)
  • 1 (6-oz.) can refrigerated buttermilk biscuits
  • 1/4 cup butter or margarine
  • 1 large onion, chopped (2 cups)
  • 5 celery ribs, chopped (1 1/2 cups)
  • 5 cups chicken broth
  • 4 large eggs, lightly beaten
  • 2 teaspoons rubbed sage
  • 1 1/2 teaspoons pepper
  • 3/4 teaspoon salt

How to Make It

  1. Prepare cornbread mix and biscuits according to package directions; let cool. Crumble cornbread and biscuits in a large bowl. Set aside.

  2. Melt butter in a large skillet over medium-high heat; add onion and celery, and sauté until tender. Add sautéed vegetables, broth, and remaining ingredients to crumbled cornbread; stir well. Spoon dressing into a lightly greased 13" x 9" baking dish.

  3. Bake, uncovered, at 350° for 55 minutes or until browned.

  4. Make-Ahead Note: Prepare recipe as directed; do not bake. Cover and freeze dressing up to 3 months or refrigerate up to 24 hours. Remove from refrigerator; let stand 30 minutes. Uncover and bake as directed.

Christmas with Southern Living 2007