Southern Cornbread Dressing
The ultimate comfort food, Southern Cornbread Dressing is a delightful blend of textures and flavors that will warm your heart. Perfect for Thanksgiving or any gathering, this easy weeknight dinner will quickly become a family favorite!
Equipment
- 9 to 10-inch cast iron pan
Ingredients
- 1 cup self-rising cornmeal I use Martha White
- 1/2 cup self-rising flour I use White Lily
- 3/4 cup buttermilk
- 2 large eggs
- 2 tablespoons vegetable oil
- 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 large eggs lightly beaten
- 2 to 2 1/2 cups chicken stock or broth
- 2 tablespoons butter
Instructions
- Preheat oven to 400 degrees.
- In a medium bowl, stir together all ingredients for cornbread: self-rising cornmeal, self-rising flour, buttermilk, eggs, and vegetable oil. Mix until well combined.
- Pour the batter into a lightly greased 9-inch cast iron pan or a 9-inch baking pan.
- Bake for 20 to 25 minutes or until the top is golden brown.
- In a large pan, heat the butter over medium heat. Add celery and onion and cook until soft.
- Add dried sage, poultry seasoning, salt, and pepper to onion mixture.
- In a large bowl combine crumbled cornbread and toast.
- Whisk together milk and eggs, add to bowl. Stir in chicken broth.
- Fold in the onion mixture.
- Transfer to a greased baking dish and scatter butter on top.
- Bake at 350 degrees for 30 minutes, or until it turns light brown on top.
Notes
- Tip: The cornbread should be made a day or two in advance.
- Tip: I use a regular white sandwich bread for the toast.