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

Equipment cast iron pan

Steps

1. 1

   Preheat oven to 400 degrees.

2. 2

   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 using, crumble into small pieces.

3. 3

   Heat butter over medium heat in a large pan. Add celery and onion and cook until soft.

4. 4

   Add sage, poultry seasoning, salt, and pepper to onion mixture.

5. 5

   In a large bowl combine crumbled cornbread and toast.

6. 6

   Whisk together milk and eggs and add to bowl. Stir in 2 cups of chicken broth.

7. 7

   Stir in onion mixture. Mixture should be very moist. Add more broth if necessary.

8. 8

   Transfer to a greased baking dish. Cut butter into small slivers and scatter on top of dressing.

9. 9

   Bake at 350 degrees for 30 minutes, or until it turns light brown on top.

Notes