Shortcut Cornbread Dressing

Using a mix of cornbread with buttermilk bread, this is a nice change to the classic dressing that you typically see on a holiday table.

Category: Side Dish

Cuisine: American

☆☆☆☆☆

1 review

Ready in 1 hour 30 minutes

by TheSingingBaker

Ingredients

12 ounce Cornbread mix

6 ounce buttermilk biscuits Refrigerated

1/4 cup Butter unsalted

1 large Onion chopped

5 ribs Celery chopped

5 cup Chicken broth

4 large Eggs beaten

2 teaspoon Fresh sage rubbed

1 1/2 teaspoon Pepper

3/4 teaspoon Salt

Directions

Prepare cornbread mix and biscuits according to package directions; let cool. Crumble cornbread and biscuits in a large bowl and set aside. Melt butter in a large skillet over medium-high heat, add onion and celery, and saute until tender. Add sauteed 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 degrees for 55 minutes or until browned.

Reviews

☆☆☆☆☆

Make ahead: Prepare recipe as directed, but do not bake. Cover and refrigerate up to 24 hours. Remove from refrigerator; let stand 30 minutes. Uncover and bake as directed. [I posted this recipe.]

TheSingingBaker

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