Southern Cornbread Dressing

Southern Cornbread Dressing
Southern Cornbread Dressing
A traditional southern cornbread dressing flavored with onion, celery, and sage. Super moist and flavorful.
  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 8
white meat free gluten free red meat free vegetarian pescatarian
  • 2 eggs
  • 2 tablespoons vegetable oil
  • 1/2 cup milk
  • 3/4 teaspoon salt
  • 2 tablespoons butter
  • 1/2 teaspoon pepper
  • 1 teaspoon poultry seasoning
  • 3/4 cup buttermilk
  • 2 cups chicken stock or broth
  • 4 stalks celery (chopped)
  • 3 eggs (lightly beaten)
  • 1 cup self-rising cornmeal, (i use martha white)
  • 1/2 cup self-rising flour, (i use white lily)
  • 8 tablespoons butter ((1 stick))
  • 3 medium onion (chopped)
  • 1 1/2 teaspoons dried sage
  • 3 pieces toast (crumbled)
  • Carbohydrate 12.319110623749 g
  • Cholesterol 13.1070312557089 mg
  • Fat 7.35296231649509 g
  • Fiber 1.07675763005949 g
  • Protein 5.77165646567842 g
  • Saturated Fat 2.97596236760546 g
  • Serving Size 1 1 serving (194g)
  • Sodium 278.37840921464 mg
  • Sugar 11.2423529936895 g
  • Trans Fat 0.401317902614453 g
  • Calories 137 calories

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.