Cornbread Dressing

Recipe Submitted by M. Diana Cerepaka ..|.. Category: Casseroles

-You can cook the cornbread and biscuits ahead of time, crumble and freeze until ready to use.
-You can chop up the celery and onion ahead of time, freeze until ready to use.


  • Cornbread (2x the recipe on cornbread box/enough for a 9x13 pan), cooked
  • Can of 10 biscuits, cooked
  • 1 stalk celery, chopped
  • 1 or 2 medium onions, chopped
  • 1 stick of butter or margarine
  • 3 or 4 eggs
  • 1 can chicken broth (may need 2)
  • salt, pepper to taste


-Crumble up cornbread.
-Tear or crumble up biscuits.
-Melt butter in skillet.
-Add celery and onion. Cook until limp.
-Mix eggs into cornbread and biscuits. Add celery, onion, butter. Mix.
-Add chicken broth, salt, pepper to taste.
-The mixture should be moist, not dry. If it seems dry, add more chicken broth.
-Cook UNCOVERED in a greased 9x13 pan for 30-45 mins.

Recipe from, Site Maintained by Donna Young, of