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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Southern Cornbread Dressing Recipe

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This recipe for Southern Cornbread Dressing is from The Knight Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cornbread:
1 c. self-rising cornmeal, I use Martha White
½ c. self-rising flour, I use White Lily
¾ c. buttermilk
2 eggs
2 T. vegetable oil

Dressing:
8 T. butter (1 stick)
3 medium onion, chopped
4 stalks celery, chopped
1½ tsp. dried sage
1 tsp. poultry seasoning
¾ tsp. salt
½ tsp. pepper
1 bag Pepperidge Farm herb seasoned stuffing
½ c. milk
3 eggs, lightly beaten
3-5 c. chicken stock or broth
2 T. butter
Directions:
Directions:
Cornbread:
Preheat oven to 400º. 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.

Dressing:
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 stuffing. 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 350º for 30 minutes, or until it turns light brown on top.
Personal Notes:
Personal Notes:
The cornbread should be made a day or two in advance.

 

 

 

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