Friday, November 23, 2012

Thanksgiving Day Recipe Series ~ Cornbread Dressing

Image Credit
Cornbread Dressing


2 pans cornbread
2 - 14 ounce packages Pepperidge Farm Herb Seasoned Stuffing Mix
1 bunch celery
1 onion
2 sticks butter
2 packages onion soup mix
12 cups chicken broth - can use 3 boxes (32 ounces each) or  6 cans (15.5 ounces) 


I start making dressing by baking two pans of cornbread. I make my cornbread by adding four cups of cornmeal to three to four cups of buttermilk and then baking that in a 375 degree oven for approximately 40 minutes. I don't use the cornbread mixes, but use 100% cornmeal as I do not care for the flour mixed in with my cornbread. 

Cornbread (Makes one pan, double to make two pans for dressing)


2 cups white cornmeal
1 & 1/2 cups buttermilk
1 large egg
1/4 cup vegetable oil
Pam type spray to coat pan


Preheat oven to 375 degrees.
Place oil in your cooking vessel and place in oven to heat for a few minutes.
Place cornmeal, buttermilk, and egg in bowl and mix together.
Remove pan from oven and pour hot oil onto cornbread batter and stir the oil into the batter.
Spray cooking vessels with cooking spray and add batter.
Place in the oven and cook for 25 to 35 minutes or until done. 

This will make one pan of cornbread and I make two pans for dressing.
I use an eight inch round cake pan to make my cornbread. 

If you want to leave the egg out of this recipe that is fine as we are just going to crumble the cornbread up to add to the dressing. 

Allow cornbread to cool completely.

While the cornbread is cooling, I chop up the celery and onions and saute them in a skillet with butter until the vegetables are soft. After the cornbread has cooled, I take my largest mixing bowl and crumble the cornbread into the bowl. I then add the Pepperidge Farm Herb Seasoned Stuffing Mix and stir well. Then I add the celery, onion, and butter mixture along with the onion soup mix and a little bit of sage (approximately one tablespoon). 

After that is all mixed together well, I start adding the chicken broth. You can use homemade or store bought. I add enough to make sure the dressing is well moistened. This makes a very large batch and what I usually do is put some in a 9 by 13 inch pan to bake in the oven for that day and then put the remainder in the freezer for another day. I bake this in a 350 degree oven for approximately 30 minutes, uncovered. 

This is a tried and true family favorite recipe used by three generations in my family. When I was growing up, my grandmother worked for Pepperidge Farm and this was just one of several Pepperidge Farm products that graced our holiday tables down through the years. 

© Belinda Richardson and Frugal Workshop, 2012.
“Use it up, wear it out, make it do, do without”


  1. Belinda, that does sound good! I wonder, however, if the French onion soup mix is really needed.Since you are using fresh onions, you get the onion flavor from there, and since you are using chicken stock (I'd use homemade turkey or chicken stock), the beef bouillon in the French onion soup mix may be too much, and quite a bit of salt, which I am sensitive to. Just some thoughts.

    1. I would say the Onion Soup Mix is not needed, Carol. I added the fresh onions last year and liked them so much that I decided to keep them this year. The Onion Soup Mix is something my Mom and Grandmother added. It can definitely be done away with if you are using fresh onions. :)

  2. Yum! I love cornbread dressing. Another tip. Make cornbread a few times in the two months before Thanksgiving and save leftovers in freezer. You can build up enough from a few pieces at a time to make a good sized dressing.

  3. That sounds delicious, Belinda! I'll have to give that a try.I like the idea of combining the yeast bread stuffing with the cornbread.

    1. We love it here, Lili. My sister isn't crazy about it even though she grew up on it though. lol


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