Thursday, November 15, 2018

Thanksgiving Day Recipe Series ~ Cornbread Dressing

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. 

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 inderin the freezer for another day. 

Then 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.

~ Living within our Means ~


  1. I have never had cornbread dressing before. It just always sounded like it would be dry. I need to give it a try one of these days.

    1. You can make it as moist as you want to, Cheryl. Just add as much chicken broth as you'd like. We like ours extra moist.

  2. So, for your cornbread, you just add buttermilk? No, baking powder or sugar or anything?

  3. No, I don't add anything if I am using the cornbread for dressing. If I were to be making it for dinner to eat, I would add some baking powder. But since I am just going to crumble it up for the dressing, it doesn't need any baking powder. Great question. :)


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