Recipe Detail

Cornbread Dressing

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Number of Servings:


  1. 1 - 8x8 pan of corn bread unsweetened, preferably with white corn meal
  2. 8 slices - bread toasted, crumbled
  3. 1 whole - egg
  4. 1/2 cups - onion chopped
  5. 1 cups - celery diced
  6. 1 cans - Cream of Mushroom Soup
  7. 1 cans - Cream of Celery Soup
  8. 1 teaspoons - Poultry Seasoning or Sage
  9. 5 cups - chicken broth


In a large bowl crumble white corn bread and toast slices. Saute celery and onion in a little butter until tender; add to bowl along with egg, mushroom soup, celery soup, poultry seasoning or sage, and salt and pepper. Pour in chicken broth and mix well. Bake in greased 9x13 inch pan at 400° for about an hour or until set in the middle.


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