Southern Cornbread Dressing
A traditional southern cornbread dressing flavored with onion, celery, and sage, super moist and flavorful.
Equipment
- 9 to 10-inch cast iron pan
Ingredients
Cornbread
- 1 cup self-rising cornmeal I use Martha White
- ½ cup self-rising flour I use White Lily
- ¾ cup buttermilk
- 2 eggs
- 2 tablespoons vegetable oil
Dressing
- 8 tablespoons butter (1 stick)
- 3 medium onion chopped
- 4 stalks celery chopped
- 1 ½ teaspoons dried sage
- 1 teaspoon poultry seasoning
- ¾ teaspoon salt
- ½ teaspoon pepper
- 3 pieces toast crumbled, I use a regular white sandwich bread
- ½ cup milk
- 3 eggs lightly beaten
- 2 to 2 ½ 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 using, 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
The cornbread should be made a day or two in advance.
Nutrition
Serving: 1servingCalories: 346kcalCarbohydrates: 27gProtein: 9gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 146mgSodium: 678mgPotassium: 250mgFiber: 3gSugar: 4gVitamin A: 667IUVitamin C: 3mgCalcium: 84mgIron: 1mg
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