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Test Kitchen Approved

Cornbread Dressing

Recipe By Jeni Pittard, Savory Spice customer

Prep Time

10 Minutes

Cooking Time

1 Hours

Recipe By Jeni Pittard, Savory Spice customer

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!”

Serving Suggestions

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

Recipe Notes

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.


1 stick (8 Tbsp.) butter

1 cups diced onions

1 cups diced celery

2 Tbsp. all-purpose flour

½ tsp. Kosher Salt

1 cups 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)

Savory Spice ingredients in this recipe


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.