Corn Bread Dressing


A special dinner just wouldn't be the same without this traditional side dish. Crumbled corn bread and biscuits are at the heart of this Southern-style version.

Prep Time:
30 mins
Bake Time:
45 mins
Total Time:
1 hr 15 mins
10 to 12 side-dish servings


  • 4 cup crumbled corn bread, dried

  • 2 cup crumbled baking powder biscuits, dried

  • 1 large onion, chopped

  • 1 cup chopped celery

  • ¼ cup butter or margarine

  • 1 ¾ - 2 cup chicken broth

  • 1 egg, beaten

  • 1 teaspoon dried thyme, crushed

  • ½ teaspoon dried sage, crushed


  1. Preheat oven to 325 F. In a large mixing bowl, combine crumbled dried corn bread and biscuits; set aside.

  2. In a medium saucepan, cook onion and celery in butter or margarine about 5 minutes or until tender. Remove from heat. Stir in about 1 cup of the broth. Add egg, thyme, and sage. Add onion mixture to corn bread mixture, tossing gently to coat. Add more broth to moisten the stuffing as desired.

  3. Transfer stuffing to a 1-1/2-quart shallow casserole. Bake the casserole, covered, in preheated oven about 45 minutes or until heated through (165 F). Makes 10 to 12 side-dish servings

Nutrition Facts (per serving)

280 Calories
16g Fat
23g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 280
% Daily Value *
Total Fat 16g 21%
Saturated Fat 7g 35%
Cholesterol 60mg 20%
Sodium 623mg 27%
Total Carbohydrate 23g 8%
Protein 8g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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