Southern Cornbread Dressing

We blog about this recipe here.

Southern Cornbread Dressing

Ingredients

1 large (lasagna size – 9×13) pan of baked cornbread, any recipe, dried and then crumbled (note from Ann: there’s a super-simple cornbread recipe below).

Combine the crumbled cornbread with:
  • 1 cup each onions and celery, diced, and sautéed until softened in a little butter or olive oil
  • 1-2 eggs, lightly beaten
  • 1-2 cups natural chicken or veggie broth as needed
  • herbs to taste– sage, parsley, thyme, pepper are suggested
  • Add salt if needed; it depends on how much is in your stock and cornbread
 The cornbread mixture should be very moist, so add a little more broth if it’s not.
 Bake until heated through and crusty on the top, about 25-30 minutes.

 Serve with lots of turkey gravy. Celery and onion are the key to the great taste 

from Ann: here’s a good cornbread recipe.  Note:  to have enough cornbread for Becky’s cornbread dressing recipe, I would recommend making a recipe and a half of this.  You can make it gluten free by using 2 c of cornmeal and omitting the flour.

  • 1 cup all-purpose flour
  • 1 cup white or yellow cornmeal
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 1 cup buttermilk
  • 1/3 cup butter, melted
  • 2 large eggs beaten
  • 1 T butter

Heat oven to 400°F.

Combine flour, cornmeal, sugar, baking powder, baking soda and salt in bowl. Stir in buttermilk, 1/3 cup melted butter and eggs just until mixture is moistened.

Melt 1 tablespoon butter in heavy cast iron or oven-proof 10-inch skillet. Pour batter immediately into pan. Bake 15-20 minutes or until toothpick inserted in center comes out clean. Serve warm.

I would do 1 1/2 recipe to fill a 9″x13″ pan. If you don’t need that much dressing, stick with the original cornbread recipe, and fix the dressing with 1 egg and 1 c broth and bake it in the same skillet you baked the cornbread in – or an 8″x 8″ pan.  Omit the sugar in the cornbread – if using it makes you uncomfortable – or put in 3 T – if it makes you happy 🙂  I would use finely ground cornmeal, but that’s me. Brought to you by Katie and Becky and BigLittleMeals.com

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