See more
Oxmoor House Photo by: Oxmoor House

Shortcut Cornbread Dressing

Use a package of cornbread mix and a can of refrigerated biscuits to make this quick and easy cornbread dressing.

Oxmoor House JUNE 2008

  • Yield: 10 servings
  • Cook time: 1 Hour
  • Prep time: 26 Minutes


  • 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


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

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.

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

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.


Go to Full Version of

Shortcut Cornbread Dressing Recipe