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

Recipe by Oxmoor House June 2008

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Credit: Oxmoor House

Recipe Summary test

prep:
26 mins
cook:
1 hr
total:
1 hr 26 mins
Yield:
10 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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