Cornbread Dressing

Cooked cornbread in a white casserole dish on an orange and white striped place mat.

Make cornbread dressing in 3 easy steps starting with a pan of cornbread, some sauteed vegetables, and a few other ingredients then bake it in the oven. It’s that simple!



6 cups cornbread, crushed into crumbs

4 cups toasted whole wheat bread, crumbled

2 tablespoons extra virgin olive oil

1 cup onions, chopped

1 cup celery, chopped

1 cup bell pepper, chopped

4  large eggs

1/2 teaspoon salt

1/4 teaspoon pepper

4 cups chicken broth


Preheat oven to 350 degrees and prepare a 13 x 9 x 2-inch baking dish with cooking spray. 

Place bread crumbs into a large bowl.

Sautee vegetables in olive oil for 10 minutes or until they become soft over medium heat, stirring often. 

Stir vegetables into bread crumbs along with eggs, salt, and pepper.

Pour broth into ingredients and stir to mix well.

Spoon into prepared baking dish and bake for 45-55 minutes depending on how moist you want the dressing.



This dressing may be too moist to cook thoroughly stuffed inside a turkey. 

The dressing may be frozen before or after baking. Bake or heat through after it is thoroughly defrosted.

Other ingredients to suit your taste may be added such as cooked sausage, nuts, and herbs before the broth is poured in. 

Add more chicken broth for a soupy dressing.


Keywords: cornbread dressing

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