Cornbread Dressing

Cornbread Dressing is a must during the holidays. But it is easy enough to have anytime. A traditional southern recipe that until now has been intimidating. We show you how easy and delicious it is. Savory notes of onion, sage and celery will satisfy any preference and help win folks over from the stuffing team.

Course Main Course

Cuisine Southern

Prep Time 15

Cook Time 55

Total Time 1 10

Servings

Calories 228kcal

Author Brooke Burks

Ingredients

For the Cornbread:
2 cups self rising cornmeal
1 & ¾ cups buttermilk
1 egg
¼ cup canola oil divided in half
For the Dressing:
Pre made cornbread crumbled or zipped in a food processor until finely chopped
1 teaspoon of pepper
½ teaspoon of salt
1 teaspoon ground sage - optional
3 eggs beaten
1 medium yellow or white onion chopped
2 stalks of celery chopped
½ cup Butter cubed
2 cups chicken broth

Instructions

For the Cornbread. Preheat oven to 450 degrees Fahrenheit. Use half of the canola oil to grease a heavy, 10 inch, cast iron skillet and place in the oven while preheating. Mix all ingredients together. Mixing well, but some lumps are ok. Remove skillet from oven and pour in batter. Return to preheated oven and bake for 20-25 minutes. Cool and save for dressing. I like to do this the day before.
For the Dressing. Preheat the oven to 350 degrees Fahrenheit. Crumble the pre made cornbread to your liking. I like mine finely crumbled so I zip it in the food processor for just a bit. Melt butter in a skillet and sauté onions and celery and salt in the butter until softened and translucent.
In a large bowl, combine crumbled cornbread, onions, celery and their pan drippings. Mix well. Add in beaten eggs and pepper and mix well. Next, add the broth, one cup at a time until desired consistency is reached. *Keep in mind a lot of the liquid will evaporate during cooking so 2 cups is a good rule for a firm yet moist dressing. You can add less but it will be dry. You can also add more but it will be soupy.
Bake for 30-40 minutes until firm and slightly browned. * May require more broth when re-heating after cooked and refrigerated. Enjoy!

Nutrition(All values are estimates only)