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cowell's cornbread dressing

(2 ratings)
Blue Ribbon Recipe by
Kay Cowell
Bedford, TX

My family asks me for 2 things for the holiday meal. My dressing recipe and my broccoli casserole.

Blue Ribbon Recipe

Need a new holiday side dish? This is a basic cornbread dressing with amazing flavor that'll make a great addition to any holiday table. Adding a little bit of store-bought stuffing mix adds a great touch of flavor and balances out the cornbread. You can't go wrong cooking celery and onions in butter. They're classic ingredients that add to the overall flavor of this moist dressing.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 6 -8
prep time 30 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For cowell's cornbread dressing

  • 2 pkg
    Martha White yellow cornbread mix, cooked and broken up
  • 1/2 pkg
    stuffing mix store brand, dry (about 3 cups; be sure it is not the cornbread one or it is too much cornbread flavor)
  • 1 md
    onion, diced
  • 3 can
    chicken broth (15 oz each)
  • 1 tsp
    sage, dried to taste
  • 1 tsp
    poultry seasoning to taste
  • 1 stick
    unsalted butter
  • 2 lg
    boiled eggs, diced
  • 2 lg
    raw eggs
  • 2 md
    stalks of celery, diced
  • 1 tsp
    salt and pepper, or to taste

How To Make cowell's cornbread dressing

  • Chunks of cornbread in a baking dish.
    Prepare the cornbread according to directions on package. Cook and cool. Then break up and place in baking pan.
  • Sauteed onions and celery added to the cornbread.
    In a skillet, saute diced onion and celery in butter. When soft pour onto the broken cornbread.
  • Dry stuffing mix added to the dish.
    Pour 1/2 bag of dry stuffing mix into the pan with the remaining ingredients, except for the broth, and mix well.
  • Adding chicken broth to the baking dish.
    Now add broth, 1 can at a time, until it is the right consistency.
  • Baking the cornbread dressing.
    Place in hot oven at 375 to 400 degrees and cook for 1 hr or until firm but not dry.