Southern Cornbread Dressing
Ingredients
Cornbread:
- 2 cups self-rising cornmeal
- 5 eggs
- 1 1/4 cup whole buttermilk
- 1 Tbs canola or vegetable oil for greasing the skillet
Cornbread Dressing:
- Crumbled day-old cornbread
- 6-8 slices white sandwich bread gently torn into thumb-size pieces
- 2 large yellow or white onions very finely chopped
- 1 bunch celery both ends removed and very finely chopped
- 2 cups chicken broth
- 1 26 oz family size can Cream of Chicken Soup
- 1 Tbs rubbed sage
- 1 tsp poultry seasoning
- 1/2 tsp ground nutmeg
Instructions
For Cornbread:
- Preheat oven to 400 F
- Pour oil into iron skillet and roll oil around thoroughly to ensure the entire pan is coated with oil
- In a large bowl, combine corn meal, eggs and buttermilk and stir
- Pour batter into greased skillet and bake for 22-25 minutes, or until it's just lightly golden on the top and around the edges. Don't overbake!
- Crumble cornbread very finely, making sure there are no chunks larger than the size of your pinky nail.
- Cover crumbled cornbread and set aside for a day or overnight.
For Cornbread Dressing:
- Grease a large casserole dish (9x13 or larger)
- Preheat oven to 350 F
- Combine very finely diced onions and celery in a stockpot and add just enough water to cover the top of the onions and celery
- Boil until the celery is good and tender, or to your liking. Do not drain. You'll use the broth off of the vegetables in the dressing.
- Transfer crumbled corn bread to a very large mixing bowl and place torn white bread right on top - do not stir in
- Pour onion and celery mixture over cornbread, followed by the can of cream of chicken, 2 cups chicken broth, and your seasonings.
- Pour into greased baking dish and bake uncovered for 55-60 minutes, or until bubbling and a nice thin crust has formed around the edges
- Serve with turkey, cranberry sauce and all of your favorite fixin's!