Southern Cornbread Dressing
Ingredients
For The Southern Cornbread
- 1 cup Yellow cornmeal I use stoneground but regular works
- 1 Cup All purpose flour
- 4 Tsp Baking powder
- 1/8 Cup Sugar
- 1/2 Tsp Salt
- Grinding or pinch of black peppers.
- 1 Cup Plus more if needed Buttermilk
- 2 Large eggs
- 3 Tbsp Canola oil or vegetable oil 2 for the skillet and 1 for the batter
For the Dressing
- 1 Recipe Southern Cornbread, made ahead of time and frozen or at least 2 days in advance at left at room temperature, broken into pieces so it can dry out.
- 2 pieces dry or stale white bread
- 1 onion, diced
- 2 stalks celery, thinly sliced
- 1 bunch green onions
- 1 stick butter (8 tbsp)
- 1 + poultry seasoning
- 2-3 sage leaves, rolled and cut into thin slices like you would basil
- salt and pepper to taste
- 2-4 cups chicken broth
Instructions
For the Cornbread
- Preheat the oven to 400 degrees F. Heat an iron skillet with 2 tablespoons oil in the oven until hot.
- While the skillet is heating, add all the dry ingredients to a bowl. Make a well and add the oil, eggs and buttermilk. Stir until combined adding more milk if needed.
- Pour the batter into the hot skillet and cook for 25-30 minutes until the top is golden brown.
- Note: If using this for dressing make ahead and freeze or make ahead at least two days before and leave at room temperature, broken into pieces or in cubes so it can dry out.
For the Dressing
- If you have not allowed your bread to dry or become stale, heat the oven to 200 and cook the bread until lightly toasted and completed dried out.
- Turn the oven to 375 degrees. In a large bowl or pan add he cornbread and break up with your hands, not to fine, leaving some larger pieces. Tear and crumble the bread and combine.
- Heat a saucepan with chicken broth. In a large skillet melt the butter and add the onions, celery and the green onions. Sauté until the onions are translucent being careful not to burn. When done, pour into the cornbread mixture.
- Add the poultry seasoning, fresh sage and a little salt and pepper. Add the chicken broth starting with two cups and continue to add until you reach your desired consistency. If you are using pan drippings add a ladle and check for salt and pepper. Add more salt and pepper if needed along with the poultry seasoning. I'm careful with salt because your drippings have salt along with the cornbread and the broth, so I just check and add as needed. Pour the dressing into a buttered casserole dish.
- Place into oven and bake until golden brown checking after about 30 minutes. Cook time will be between 30 and 45 minutes. If you like scrape the browns sides and stir back into the dressing, as this just adds more flavor.
- Enjoy! Happy Thanksgiving!