Southern Cornbread Dressing

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Prep Time 15

Cook Time 55

Total Time 1 10

Author Brooke Burks

Ingredients

For the Cornbread:

2 cups self rising cornmeal
1.75 cups buttermilk
1 egg
1/4 cup canola oil divided in half

For the Dressing:

Pre made cornbread crumbled or zipped in a food processor until finely chopped
1 teaspoon pepper
1/2 teaspoon salt
1 teaspoon ground sage optional
3 eggs beaten
1 medium yellow or white onion chopped
2 stalks of celery chopped
1/2 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.
2 cups self rising cornmeal, 1.75 cups buttermilk, 1/4 cup canola oil, 1 egg
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.
Pre made cornbread crumbled or zipped in a food processor until finely chopped, 2 stalks of celery, 1/2 cup butter, 1 medium yellow or white onion
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.
1 teaspoon pepper, 1/2 teaspoon salt, 1 teaspoon ground sage, 2 cups chicken broth, 3 eggs
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)

*Pro Tip*

For a moist dressing, add plenty of broth, almost until it seems too soupy. For a drier cornbread, add less! Easy Peasy!

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