Cornbread Dressing Recipe
December 20, 2015
Call it stuffing or dressing, they are actually the same. It just depends on where you cook it. Stuffing is cooked inside the poultry cavity. Dressing is cooked outside (on the side) of the poultry. This recipe is cooked on the side. Therefore, it is called "dressing".
This dressing is slightly moist. If you prefer a dry dressing reduce the 1/2 cup milk in the dressing ingredients to 1/4 cup. If you like an extra moist dressing try adding an extra 1/4 cup milk to the dressing ingredients.
Southern Cornbread Stuffing (Dressing)
1 hour 30 mins
Yield: 8+ servings
- FOR THE CORNBREAD:
- 2 cups cornmeal
- 1/2 cup flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 2 eggs beaten
- 1-2 cups buttermilk
- 2 tablespoons bacon drippings (you can substitute vegetable oil)
- FOR THE DRESSING:
- 3 stalks celery, chopped
- 1 medium onion, chopped
- 1/3 cup butter or margarine, melted
- 12 slices day old bread, crumbled
- 2 cups turkey or chicken broth
- 1/2 cup milk
- 2 eggs, beaten
- 1/4 teaspoon salt
- 1 teaspoon poultry seasoning
- 1/2 teaspoon sage
- 1/4 teaspoon pepper
1. First, make the cornbread. Combine cornmeal, flour, baking powder, salt, and baking soda. Mix well. Add eggs, buttermilk, and bacon drippings and stir into a batter.
2. Heat a well-greased 10-inch cast iron skillet in a 450 degree oven for 4 minutes or until hot. Remove skillet from oven and pour batter into skillet. Bake at 450 for 20-35 minutes or until cornbread is lightly browned.
3. Cool cornbread, then crumble into a large bowl.
4. Place celery and onion in a large frying pan with one tablespoon of cooking oil and cook until tender (about 4-5 min.).
5. Transfer cooked celery and onion, with all remaining ingredients, to crumbled cornbread, stirring well.
6. Spoon dressing into a lightly greased 13 x 9 x 2-inch pan or casserole dish.
7. Bake at 350 degrees F. for 25 to 30 minutes.