Cornbread Dressing

This cornbread dressing is built from scratch and highlights the flavor of the cornbread without overwhelming it with salty canned soup. We add fresh vegetables for more texture and brightness. It will become your new favorite recipe! We recommend starting with your favorite cornbread recipe. We prefer a heart cornbread sans wheat flour on our best days, and our favorite boxed cornbread in a pinch ;)



2 8x8 pans of your favorite cornbread

1 batch of homemade cream of mushroom soup

3 stalks of celery

1/2 yellow onion

Fallidays Spice Blend


Prepare cornbread making sure not to overcook. While baking, prepare our cream of mushroom soup and allow to cool. Chop celery and onion in food processor, saute in butter and oil. When cornbread has cooled, crumble in bowl and add sauteed vegetables as well as cream of mushroom soup. Salt and season to taste. Bake in 9 x13 baking dish or muffin tin for individual servings at 350* for 30 minutes. Enjoy!

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