Cornbread Dressing
User Reviews
5
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Prep Time
1 hr
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Cook Time
1 hr
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Servings
10
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Course
Side Dish, Main Course
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Cuisine
American
Cornbread Dressing
Description
This Cornbread Dressing recipe starts by baking a cornbread made from fine yellow cornmeal, flour, sugar, baking powder, salt, milk, eggs, and vegetable oil. After cooling, the cornbread is crumbled for the dressing base. Meanwhile, chicken thighs are boiled with celery, carrot, onion, green pepper, chicken bouillon, and adobo seasoning to create a flavorful homemade chicken broth, with the chicken meat shredded and set aside.
Sautéed green and red onions and celery are mixed with the crumbled cornbread, shredded chicken, hot chicken broth, canned cream of chicken and celery soups, and additional spices like paprika, garlic powder, and fresh sage. The combined mixture is baked first at 350°F for 30 minutes and then at 375°F for 10 minutes until golden brown on top. This baking step melds flavors and creates a comforting gold crust.
Bacon is noted as optional but adds a smoky element when included. The use of fresh sautéed vegetables and homemade broth ensures a moist texture with layers of savory flavor, while the combination of cream soups lends richness. This dressing can be used as a hearty side or as a stuffing for poultry dishes at traditional meals.
Ingredients
For the cornbread
- 2 cups cornmeal fine, yellow
- 2 cups flour
- 1 cup sugar
- 2 tbsps baking powder
- 1 tsp salt
- 2 cups milk
- 2 whole egg
- 2/3 cup vegetable oil
For the chicken broth
- 4-6 chicken thighs
- 2 talks celery cut
- 1 whole carrot chopped
- 1/2 onion chopped
- 1/2 green pepper chopped
- 2 tsps chicken bouillon
- 2 tsp adobo seasoning
- 4-6 cups water
Dressing
- 1 1/3 cup chicken broth hot
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1 green onion diced, whole
- 1 red onion diced
- 3 celery died, stalks
- 2 tsps adobo seasoning
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion
- 2 tbps sage freshly chopped
For the Gravy
- 4 tbsps butter
- 4 tbsps flour
- 1 cup chicken broth
- season to taste
Instructions
- Mix cornmeal, flour, creamed corn, baking powder, salt, sugar. In a separate boil mix eggs, milk, and vegetable oil. Pour wet ingredients into dry ingredients. Bake at 400 degrees until done, and cool. Set aside then crumble.
- Boil chicken thighs, celery, carrot, green onion, white onion, thyme, sage, chicken bouillon, chicken bouillon base (optional), salt, pepper, and garlic powder.Simmer, strain, and set aside deboned chicken.
- Cook down bacon. Sauté green and red onions, and celery until soft. Mix crumbled cornbread, sautéed veggies, deboned chicken, vegetable broth, cream of chicken, cream of celery, and spices.Bake at 350 degrees for 30 minutes, and 375 degrees for 10 minutes, until golden brown.
Notes
- Bacon is optional and can be added for extra smokiness.
- Make sure to season the mix of onions, celery, and bell pepper well for balanced flavor.
User Reviews
Overall Rating
5
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