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Martha White Cornbread Dressing

This cornbread dressing combines buttery cornbread with savory herbs, making it a perfect side dish for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 package Martha White Cornbread Mix
  • 1 cup milk
  • 1/2 cup butter melted
  • 1 cup chicken broth
  • 1 cup celery chopped
  • 1 cup onion chopped
  • 1 teaspoon sage
  • 1 teaspoon thyme
  • Salt and pepper to taste

Equipment

  • Large mixing bowl
  • Wooden spoon or spatula
  • 9x13 inch baking dish
  • Oven
  • Knife for chopping

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine the Martha White Cornbread Mix, milk, and melted butter.
  3. Pour the batter into a greased 9x13 inch baking dish and bake for about 20 minutes or until golden brown.
  4. Let the cornbread cool, then crumble it into a large bowl.
  5. Chop the celery and onion, then sauté them in a skillet over medium heat until tender.
  6. Add the sautéed vegetables, chicken broth, sage, thyme, salt, and pepper to the crumbled cornbread.
  7. Mix everything well using a wooden spoon.
  8. Pour the mixture back into the greased baking dish and spread it evenly.
  9. Bake for an additional 30 minutes until the top is crispy and golden.

Notes

Let the dressing sit for a few minutes before serving to allow flavors to meld perfectly.