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Basic Cornbread Dressing


Cornbread Dressing

Basic Cornbread Dressing

Diana Rattray
Add more vegetables if you like, or add some diced chicken if you cook a hen for the broth.


  • 4 tablespoons butter
  • 1 1/2 cups chopped celery
  • 1 cup chopped onion
  • 5 cups torn cornbread crumbs
  • 4 cups torn plain bread crumbs
  • 2 1/2 cups chicken broth
  • 2 large eggs, beaten
  • 1 teaspoon dried leaf thyme, crumbled
  • 2 teaspoons dried crumbled sage
  • 1 teaspoon dried marjoram, crumbled
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


Heat oven to 400°. Butter a 9x13-inch baking pan. In a large mixing bowl, combine the cornbread and bread crumbs. In a small skillet over medium-low heat, melt butter; add celery and onion; saute until tender. Combine vegetable mixture with crumbs; stir in chicken broth. Stir in the beaten egg, herbs and seasonings.

Spread in prepared baking pan. Bake for about 30 minutes.
Serves 6 to 8.

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