Categories: Mexican recipes

Southern Cornbread Dressing

INGREDIENTS

CORNBREAD

    • 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

    • 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

  • Preheat oven to 400 degrees.
  • 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.
  • Heat butter over medium heat in a large pan. Add celery and onion and cook until soft.
  • Add sage, poultry seasoning, salt, and pepper to onion mixture.
  • In a large bowl combine crumbled cornbread and toast.
  • Whisk together milk and eggs and add to bowl. Stir in 2 cups of chicken broth.
  • Stir in onion mixture. Mixture should be very moist. Add more broth if necessary.
  • Transfer to a greased baking dish. Cut butter into small slivers and scatter on top of dressing.
  • 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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3 years ago

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