RECIPE: Cornbread Dressing

prep time: 30 mins  |  cook TIME: 1 Hour   |  servings: 8-10   |   FROM Lodge


  • 4 slices white bread
  • 8 tablespoons butter, divided
  • 1 yellow onion, diced
  • 2 ribs celery, diced
  • 2 batches day-old cornbread, cut into 1″ cubes
  • 2 tablespoons finely chopped sage
  • ½ sleeve Saltine crackers, lightly crumbled
  • 3 cups chicken stock
  • 1 15-ounce can condensed clam chowder
  • 2 eggs


  1. Preheat oven to 350º F. Melt 2 tablespoons butter and brush on both sides of white bread. Toast until golden brown and very firm, 5-10 minutes.
  2. While bread is toasting, add onion and celery to a skillet with 2 tablespoons butter over medium low heat. Cook until soft and slightly brown, about 10 minutes.
  3. Cut white bread into ½ inch pieces. Combine white bread, cornbread, vegetables, sage and saltines in a large bowl.
  4. Mix together chicken stock, clam chowder and eggs. Pour over bread mixture.
  5. Grease baking dish using 2 tablespoons butter. Pour in dressing, pressing down gently with the back of a spatula or spoon. Dot the top of the dressing with the final 2 tablespoons of butter.
  6. Bake 45 minutes to an hour, until golden brown.

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