Mother's Eggless Cornbread Dressing Recipe

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Mother's Eggless Cornbread Dressing

Luann Crownover


This was and still is our Thanksgiving staple.

★★★★★ 1 vote
45 Min
1 Hr


3 pkg
cornbread mix, prepared and cooled
1 pkg
biscuits, prepared and cooled
1 c
onion, chopped
1 c
celery, chopped
4-6 tsp
dried sage, adjust amount to taste
1/2 tsp
chicken broth


1Preheat oven to 325 degrees.
Prepare cornbread and biscuits. Let cool. Crumble the cornbread into a large bowl. Pinch apart 6-8 biscuits and add to cornbread.
2In a skillet, place small amount of olive oil or butter and saute onion and celery. Cool slightly and add to cornbread/biscuit mixture.
3Add seasonings to mixture. Mix well. Begin adding chicken broth and continue until the consistency is very moist and spreadable.
4Grease a 9 X 13 baking dish. Spread the cornbread mixture into the pan. Bake at 325 for 1 hour or until middle is firm and set. If edges begin to get too brown, place foil around the edge of pan until dressing is done.

About this Recipe

Course/Dish: Other Side Dishes
Hashtag: #cornbread