Crescent Cornbread Dressing

Cornbread & muffin mix, dinner rolls, broth and bacon come together in this delicious stuffing side dish.


10 servings


2 (8 ounce) cans refrigerated crescent dinner rolls (e.g. Pillsbury™)
2 (6.5 ounce) pouches cornbread & muffin mix (e.g. Betty Crocker™)
2/3 cup milk
1/4 cup butter or margarine
3 eggs
4 slices bacon
1 (8 ounce) container refrigerated prechopped onion, celery and pepper mix
2 cloves garlic, finely chopped
1/4 cup butter or margarine, melted
1 teaspoon dried sage leaves
1 (32 ounce) carton chicken broth (4 cups)
1 egg


Preheat oven to 375°F (191°C). Bake crescent rolls as directed on package.

Increase oven temperature to 400°F (204°C). Make and bake cornbread as directed on package, using milk, 1/4 cup butter and 3 eggs. Cool completely.

Spray a 13 x 9-inch (3-quart) baking dish with cooking spray. In 10-inch skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Add onion, celery and pepper mix and garlic to bacon drippings; cook over medium-high heat, stirring occasionally, until tender.

In large bowl, crumble crescent rolls and cornbread. Stir in onion mixture, bacon, melted butter, sage, broth and 1 egg until blended. Spoon into baking dish.

Bake uncovered 45 to 50 minutes or until browned.

Estimated Time

Preparation Time: 20 minutes
Total Time: 1 hour 30 minutes

Nutritional Information

Amount per serving: unavailable

Recipe Courtesy Of

Betty Crocker

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