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.
Author:Addie Gundry
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
Forthe 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.
Forthe 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.
