INGREDIENTS
CORNBREAD
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- 1 cup self-rising cornmeal, I use Martha White
- 1/2 cup self-rising flour, I use White Lily
- 3/4 cup buttermilk
- 2 eggs
- 2 tablespoons Vegetable oil
DRESSING
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- 8 tablespoons butter (1 stick)
- 3 medium onion, 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
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Preheat oven to 400 degrees.
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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 sing, crumble into small pieces.
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Heat butter over medium heat in a large pan. Add celery and onion and cook until soft.
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Add sage, poultry seasoning, salt, and pepper to onion mixture.
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In a large bowl combine crumbled cornbread and toast.
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Whisk together milk and eggs and add to bowl. Stir in 2 cups of chicken broth.
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Stir in onion mixture. Mixture should be very moist. Add more broth if necessary.
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Transfer to a greased baking dish. Cut butter into small slivers and scatter on top of dressing.
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Bake at 350 degrees for 30 minutes, or until it turns light brown on top.
NOTES
Note: The cornbread should be made a day or two in advance.
NUTRITION
Calories: 314kcal
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