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Biscuit Corn Bread Dressing

 Biscuit Corn Bread Dressing
“This mouthwatering and slightly sweet recipe was my mother’s, so it has to be at least 65-70 years old,” writes Karen Andrews from Arlington, Texas. “It’s just not Christmas at our house without this favorite dressing...and it goes great with goose, too,” Karen adds.
8-10 ServingsPrep: 45 min. + standing Bake: 1 hour


  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
  • 2 medium onions, chopped
  • 4 celery ribs with leaves, chopped
  • 1/4 cup butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1 can (14-1/2 ounces) chicken broth
  • 1/2 cup water
  • 3/4 cup egg substitute


  • Prepare corn bread according to package directions; cool on a wire
  • rack. Crumble into a large bowl. Prepare biscuits according to
  • package directions; cool on a wire rack. Crumble biscuits over corn
  • bread; stir gently to combine.
  • In a large skillet, saute onions and celery in butter. Stir in the
  • salt, pepper, curry powder, basil and thyme. Add to corn bread
  • mixture. Stir in broth and water (mixture should be the consistency
  • of corn bread batter). Let stand for 1 hour.
  • Stir in egg substitute. Pour into a greased shallow 2-qt. baking

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Biscuit Corn Bread Dressing (continued)

Directions (continued)

  • dish. Bake, uncovered, at 350° for 1 hour or until golden brown
  • and a knife inserted near the center comes out clean. Yield: 8-10
  • servings.