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Southern Cornbread Dressing
I love using this particular recipe because the buttermilk makes the cornbread extra creamy. I recommend making the cornbread from scratch, but if you’re in a rush, you can use ready-made cornbread from the grocery store bakery.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 12 1x
- Category: Sides & Sauces
Ingredients
Scale
- Buttermilk Cornbread
- 2 cups buttermilk
- 2 cups cornmeal
- 1 cup self-rising flour
- 2 large eggs
- 1 tablespoon unsalted butter
- Cornbread Dressing
- 3 slices white bread or 3 store-bought buttermilk biscuits
- 1 onion, diced
- 1 cup diced celery
- 1 cup canned cream of chicken soup
- 3 large eggs
- 6 tablespoons unsalted butter, sliced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon rubbed sage
- 4 to 5 cups chicken broth
Instructions
- For the buttermilk cornbread: Place a 10 1/2-inch cast-iron skillet in the oven and preheat the oven to 425 degrees F.
- In a medium bowl, combine the buttermilk, cornmeal, flour, eggs, and 1/2 cup water.
- When the oven has reached 425 degrees F, remove the skillet and add the butter; let melt. Pour the cornbread batter into the skillet and bake for 10 to 15 minutes, until set. Let cool.
- For the cornbread dressing: Lower the oven temperature to 350 degrees F. Coat two 9 x 13-inch baking dishes with cooking spray.
- In a large bowl, crumble the cooled cornbread and white bread. Add the onion, celery, soup, eggs, butter, salt, pepper, and sage, then pour 4 cups of the broth over the mixture and stir to combine. Add the remaining broth as needed if the dressing looks too dry.
- Divide the dressing into the 2 baking dishes. Bake for 30 to 45 minutes, until light brown and set. Serve.
