Country Cornbread Dressing

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cornbread dressing recipe


  1. 12 oz Shawnee Mills Yellow Buttermilk Cornbread Mix
  2. 1 C bulb of fennel
  3. 2/3 C celery
  4. 1 C onion
  5. 2 T garlic (minced)
  6. 1 T fresh chopped sage
  7. 1 T fresh chopped rosemary
  8. 2 sprigs of thyme
  9. 1/2 tsp salt
  10. 1 T olive oil
  11. 1/2 tsp white pepper
  12. 1/2 tsp garlic powder
  13. 1/2 tsp red pepper
  14. 1/2 C cranberries
  15. 1/2 C vegetable stock
  16. 1 T cornstarch
  17. 1/4 C Italian breadcrumbs
  18. 1.76 oz Shawnee Mills Brown Gravy Mix

20 minutes

If Fall and Winter holidays were a dish, it would be this Country Cornbread Dressing. Add a bit of nostalgia and cook it in a cast iron skillet!


  1. Follow Shawnee Mills Yellow Buttermilk Cornbread Mix directions on package, then set aside to cool
  2. Set oven to 350°
  3. Dice the bulb of fennel (discard the rest), celery, onion, and garlic 
  4. In a large skillet, saute diced vegetables in olive oil over medium high heat for 4-6 minutes or until softened 
  5. Add sage, rosemary, salt and thyme to the large skillet and continue cooking for 5 minutes, then remove sprigs of thyme
  6. Remove cornbread from pan and chop into ½ inch cubes 
  7. In a large bowl, add cornbread, vegetables from the large skillet, white pepper, garlic powder, red pepper, cranberries, Italian breadcrumbs, and stir until evenly combined
  8. In a small bowl, add cornstarch to vegetable stock, then whisk together and pour into the large bowl and mix
  9. Pour mixture into cast iron skillet and bake in the oven for 45 minutes
  10. Cool and cut into even slices 
  11. Follow Shawnee Mills brown gravy mix and add to the top of sliced cornbread dressing optional 

Prep Time: 20 minutes 

Cook Time: 50 minutes

Recipe is courtesy of Chef Amari.