Southern Cornbread Dressing

Southern style cornbread stuffing

A traditional southern cornbread dressing flavored with onion, celery, and sage. Super moist and flavorful. The cornbread should be made a day or two in advance.

Ingredients

Cornbread

  • 1 cup self-rising cornmeal
  • 1/2 cup self-rising flour
  • 3/4 cup buttermilk
  • 8 oz can of whole kernel corn drained
  • 2 eggs
  • 2 tablespoons Vegetable oil

Dressing

  • 1 stick of butter
  • 3 medium onions, chopped
  • 4 stalks celery, chopped
  • 1 1/2 teaspoons dried sage
  • 1 teaspoon poultry seasoning
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 pieces toast, crumbled
  • 1/2 cup milk
  • 3 eggs, lightly beaten
  • 2 to 2 1/2 cups chicken stock or broth
  • 2 tablespoons butter

Instructions

  1. Preheat oven to 400 degrees.
  2. In a medium bowl, stir together all ingredients for cornbread. Pour into a lightly greased 9-inch cast iron pan or a 9-inch baking pan. Bake for 20 to 25 minutes. Before using, crumble into small pieces.
  3. Heat butter over medium heat in a large pan. Add celery and onion and cook until soft.
  4. Add sage, poultry seasoning, salt, and pepper to onion mixture.
  5. In a large bowl combine crumbled cornbread and toast.
  6. Whisk together milk and eggs and add to bowl. Stir in 2 cups of chicken broth.
  7. Stir in onion mixture. Mixture should be very moist. Add more broth if necessary.
  8. Transfer to a greased baking dish. Cut butter into small slivers and scatter on top of dressing.
  9. Bake at 350 degrees for 30 minutes, or until it turns light brown on top.

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