Cornbread Dressing


  • One 1 lbs container of dressing mix (made locally; can be found online-generally used to make rice dressing)
  • 1 lbs ground beef
  • 2 cooked chicken breasts (seasoned lightly)
  • 1 chopped onion
  • 1 chopped bell pepper
  • 1 stick butter
  • 9×13 pan cooked cornbread (I used three 8.5oz boxes of Jiffy)
  • 2-3 cups chicken stock


1.) Cook the 9×13 pan of cornbread; let cool and crumble.

2.) Cook the chicken breasts at the same time if you haven’t yet.

3.) Melt a stick of butter, then brown brown beef, dressing mix, onion, and bell pepper.

4.) While meat is browning, add 3 tbsp season-all to the mixture.

5.) Once the meat is browned, add the chopped (or shredded) chicken breasts.

5.) Spoon in the crumbled cornbread; stir in between spoonfuls.

6.) Add two cups of chicken stock to the mixture, and combine well. (if it seems too dry, add a little more chicken stock until the mixture is sticking together *see video*)

7.) Grease a 9×13 baking pan and spoon mixture into pan.

8.) Bake in oven at 350F for 35 minutes.


-You can also add a pound of ground pork

-You can prepare the night before and just bake the day of

2 Comments Add yours

  1. BERNADETTE says:

    Lovely dressing recipe just in time for Thanksgiving.


    1. Thank you; it’s always been a Thanksgiving favorite in my family!


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