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Easy Holiday Cornbread Dressing

Updated on November 12, 2013
5 stars from 1 rating of Easy Holiday Cornbread Dressing

My family love dressings and stuffing, especially at the holidays and MOST especially when it is cornbread based. Over the years I've found that while the five-minute pre-packaged variety of stuffings can be time-saving, none of them beat the taste of old-fashioned baked dressing.

The following recipe is simplistic as it utilizes prepackaged cornbread mix. But it has all the basic tasty ingredients found in the made-from-scratch variety as our grandmothers used to make.


Preparation (approximate) and Cooking Time

Prep time: 1 hour
Cook time: 35 min
Ready in: 1 hour 35 min
Yields: Serves approximately 6


  • 16 ounces cornbread mix, dry, packaged
  • 1/3 cup chopped celery
  • 1/3 cup chopped onion
  • 1/4 cup sliced almonds, chopped walnuts or chopped pecans
  • 3 tablespoons butter
  • 2 eggs beaten
  • 2 cups chicken or turkey stock
  • 1/2 tablespoon dried sage, finely cut or powdered
  • 1/2 tablespoon dried rosemary, finely cut or powdered
  • 1/4 tablespoon dried basil, finely cut or powdered
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper


  1. Prepare and bake the dry corn bread mix according to package directions. Cool and crumble. Put to the side.
  2. Preheat your oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
  3. In large skillet over medium heat: melt the butter and sauté the celery, nuts and onion until softened.
  4. In a large bowl: combine the celery, onions, nuts and 3 1/2 cups of the crumbled cornbread.
  5. Add to this mixture: the eggs, stock, nuts, sage, rosemary, basil, salt and pepper. Mix thoroughly..
  6. Pour the preparation into your baking dish. Bake at 350 degrees F (175 degrees C) for 35 minutes. Allow to cool ten minutes before serving


For mushroom lovers: try adding a 1/2 cup of mushroom caps to the basic recipe. Just stir in the mushrooms during the last stage of mixing, before pouring the preparation into the pan.

For spice lovers: add a 1 tablespoon dry Cajun Seasoning during the final mixing step.

This recipe Hub ©November 13, 2013 by Beth Perry


Submit a Comment

  • bethperry profile imageAUTHOR

    Beth Perry 

    4 years ago from Tennesee

    Cool, Victoria! I will have to check that out, thanks. Always fun to compare :)

  • Victoria Lynn profile image

    Victoria Lynn 

    4 years ago from Arkansas, USA

    This is great! I wrote a hub a year or two ago on this very idea! I'll have to compare notes and perhaps add some ingredients you've listed here!

  • bethperry profile imageAUTHOR

    Beth Perry 

    4 years ago from Tennesee

    Nell, I generally feel that way, but enjoy a little cooking during the holidays. So go for it, you might be surprised :)

    Thanks much for dropping by and the VU!

  • Nell Rose profile image

    Nell Rose 

    4 years ago from England

    This sounds so good! I just cheat, I am a useless cook, and I have no patience whatsoever with what I eat, so kudos to you! lol! you never know, I may just try it though! voted up and shared! nell, lol!

  • bethperry profile imageAUTHOR

    Beth Perry 

    4 years ago from Tennesee

    Kathleen, I think you're right, it is more popular down here in the South than most of the U.S. I have also known it to be turned into a main dish by making it into a casserole (you include chunks of turkey or chicken). But I like it better as a side dish.

    I hadn't thought of packaged herbs/ dressing, but I am sure that is tasty, too! Thanks for dropping by and leaving a comment :)

  • Kathleen Cochran profile image

    Kathleen Cochran 

    4 years ago from Atlanta, Georgia

    What kind of dressing or stuffing you make for the holiday dinner is as telling of where you live or were raised as what you call a soft drink! Cornbread dressing (not stuffed in the turkey) is very common where I live in the South. My own variation is to use a package of herb dressing and a package of cornbread dressing. Saves me having to add the spices. Otherwise, my recipe follows yours closely. (Going to add nuts this year though - great idea!)


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