Cornbread Dressing Recipe from Savory Spice
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Test Kitchen Approved Recipe

A creative customer submitted this holiday-inspired side. She doesn’t just make it for holiday feasts though: “I make this year-round with roasted or slow cooker chicken and plenty of gravy!”

10 to 12 servings

Active Prep: 10 min
Cook: 1 hour


  • 1 stick (8 Tbsp.) butter
  • 1 cup diced onions
  • 1 cup diced celery
  • 2 Tbsp. all-purpose flour
  • 1 Tbsp. Poultry Seasoning
  • 1/2 tsp. Kosher Salt
  • 1/2 tsp. Coarse Black Malabar Pepper
  • 1 cup milk
  • 2 to 3 cups chicken broth, divided
  • 1 small (8- or 9-inch) prepared cornbread, cubed
  • 2 cups soft whole wheat bread cubes
  • 2 eggs, lightly beaten
  • 2 Tbsp. melted butter (optional)

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This recipe was submitted by Savory customer and food blogger Jeni Pittard. It’s based on a recipe given to Jeni by her friend Ashley Hall. Jeni posted the original recipe on her blog Barefoot in the Kitchen.


Preheat oven to 375 degrees. In a medium skillet, melt butter over medium heat. Add onions and celery and saute until tender, about 5 min. Sprinkle in flour, Poultry Seasoning, salt, and pepper. Cook for 1 more min. Slowly pour in milk and 1 cup of the broth; whisk until thickened. Meanwhile, in a large bowl, combine cornbread cubes, wheat bread cubes, eggs, and 1 cup of the broth. Stir in the cooked vegetable mixture. Add remaining 1 cup broth to taste; less broth will produce a crumbly texture, more broth will produce a moist, cake-like texture. Pour batter into a lightly greased 9x13 baking dish. Sprinkle melted butter across the top if desired; it will help the top brown better. Bake for 45 to 60 min. until golden brown and set. Serve warm.


Makes a great holiday feast side for turkey or ham. Delicious with a weeknight roast chicken or pork chops.

Jeni Pittard, Savory Spice customer



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