Cornbread Dressing Recipe

Ingredients 

Cornbread

  • ▢1 cup cornmeal
  • ▢1 cup all-purpose flour
  • ▢⅔ cup granulated sugar
  • ▢1 tablespoon baking powder
  • ▢½ teaspoon salt
  • ▢1 cup milk
  • ▢2 lsrge eggs
  • ▢½ cup 1 stick unsalted butter, softened

Stuffing

  • ▢1 bag 12 oz dry stuffing cubes
  • ▢½ cup 1 stick unsalted butter
  • ▢1 cup onion chopped
  • ▢1 cup 3-4 stalks celery, chopped
  • ▢2 large eggs
  • ▢2 ½ – 3 cups chicken broth
  • ▢1 tablespoon dried parsley
  • ▢2 teaspoons dried sage
  • ▢1 teaspoon dried thyme
  • ▢1 teaspoon salt
  • ▢½ teaspoon pepper

Instructions

Cornbread

  • Preheat oven to 400 degrees F
  • Coat a square 8×8 baking pan with cooking spray
  • In a large bowl, whisk together cornmeal, flour, sugar, baking powder and salt
  • Add milk, eggs and butter
  • Beat until smooth
  • Pour into prepared pan
  • Bake for 20-30 or until toothpick inserted in the center comes out clean

Preparing Cornbread

  • Prepare cornbread 1-2 days ahead
  • Be sure cornbread is dry, if not, cut into 1 inch cubes and spread on baking sheet
  • Preheat oven to 250 degrees F
  • Dry cornbread in oven for 30-45 minutes, toss every 10-12 minutes

Stuffing

  • Preheat oven to 350 degrees F
  • Coat 13×9 baking dish with cooking spray
  • In a large skillet, melt butter over medium heat
  • Add chopped onions and celery and cook until soft
  • Remove from heat
  • Add seasonings and mix well
  • Add cornbread and stuffing cubes to very large bowl
  • Add onion mixture and mix well
  • Lightly beat eggs and add to cornbread mixture, mix well
  • Gradually add broth to cornbread mixture and stir with each addition ** see notes
  • Spread stuffing into prepared baking dish
  • Bake for 20-25 minutes or until golden brown
  • Remove from oven and serve immediately

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