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Southern Cornbread Dressing

Southern Cornbread Dressing

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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.

Ingredients

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Instructions

  1. For the buttermilk cornbread: Place a 10 1/2-inch cast-iron skillet in the oven and preheat the oven to 425 degrees F.
  2. In a medium bowl, combine the buttermilk, cornmeal, flour, eggs, and 1/2 cup water.
  3. 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.
  4. For the cornbread dressing: Lower the oven temperature to 350 degrees F. Coat two 9 x 13-inch baking dishes with cooking spray.
  5. 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.
  6. Divide the dressing into the 2 baking dishes. Bake for 30 to 45 minutes, until light brown and set. Serve.

Keywords: southern cornbread dressing, cornbread dressing, cornbread, dressing, southern