HOW TO MAKE 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
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.