Southern Cornbread Dressing
User Reviews
5
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Prep Time
40 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 55 mins
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Servings
12 servings
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Calories
240 kcal
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Course
Main Course
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Cuisine
American
Southern Cornbread Dressing
Description
The recipe begins by preparing egg bread with sifted cornmeal, baking powder, salt, buttermilk, eggs, and oil, baked hot in a cast iron skillet for a tender crumb and slightly crisp edge. Once cooled, the bread is crumbled to serve as the base for the dressing. Onions and celery are slowly sautéed in butter with salt until tender but not browned for a mild sweetness.
In a large mixing bowl, the bread crumbs combine with sautéed vegetables, cream of chicken soup, chicken or turkey broth, crushed saltine crackers or alternative dry bread, poultry seasoning, salt, pepper, and eggs to bind. This mix is baked until heated through and set, creating a moist texture with savory depth and hints of herbal seasoning.
Traditionally served alongside turkey in holiday meals, the dressing pairs well with gravy and cranberry sauce. It brings a homemade, comforting element to holiday spreads or family dinners.
To save time, components like bread, sautéed vegetables, and crushed crackers can be prepared one to two days ahead and refrigerated. Leftovers keep well refrigerated up to four days or can be frozen for up to six months. Proper thawing and reheating maintain the dressing’s texture and flavor.
Ingredients
For the egg bread:
- 2 cups white cornmeal sifted, finely ground
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 egg
- 2 cups buttermilk
- 3 tablespoons neutral cooking oil generic cooking oil
For the dressing:
- 2 onion
- 3 ribs celery
- 8 tablespoon butter (1 stick)
- ½ teaspoon salt
- Egg Bread recipe follows
- 10.5 ounces cream of chicken soup
- 32 ounces chicken broth or turkey broth or stock
- 2 cups saltine crackers or leftover biscuits or stale bread (may need more to finish)
- 2 teaspoon salt
- 1 teaspoon black pepper
- ¾ teaspoon poultry seasoning
- 3 egg
Instructions
Make the egg bread:
- Preheat the oven to 450 degrees.
- Sift together the cornmeal, baking powder and salt.
- Into the dry ingredients, alternately add the buttermilk and eggs (add one egg at a time, followed by some of the buttermilk; whisk well after each addition).
- Pour the cooking oil into a large cast iron skillet and place it into the hot oven. Let the batter rest while the skillet and oil are heating (about 5 minutes).
- Remove the skillet from oven and carefully but quickly pour the batter into the hot skillet. Return the skillet immediately to the oven. Bake for 20-25 minutes.
- Allow the egg bread to cool completely before proceeding.
Assemble the dressing:
- Chop the onions and celery.
- Melt the butter over medium heat in a large sauté pan.
- Add the onions and celery cooking slowly until tender but without browning at all. Sprinkle with the 1/2 tsp. salt while cooking.
- Preheat the oven to 400 degrees.
- Meanwhile, crumble the egg bread into a large baking dish.
- Add the crushed saltine crackers, soup, and broth. Mix well using a potato masher or large fork to break up the egg bread to a fine texture.
- Stir in the sautéed vegetables, salt, pepper and poultry seasoning. Taste and adjust for more salt if needed.
- Lightly beat the eggs and add to the dressing mixture. Your mixture should be fairly “soupy.” If you think it’s too thin, you can add some additional crackers, bread, etc. to thicken it. Be sure to crumble them well and incorporate them into the mixture.
- Bake for 35-45 minutes or until the dressing is golden brown on top and cooked throughout.
Notes
- Bake the egg bread one to two days ahead, cool completely, crumble, and refrigerate to save preparation time on cooking day.
- Sauté onions and celery up to two days ahead and store refrigerated to streamline assembly.
- Crush saltine crackers or alternative dry breads ahead so all components are ready when assembling.
- Store leftovers refrigerated for up to four days or freeze in a storage container for up to six months; thaw and reheat carefully to preserve texture.
- This dressing is traditionally served with turkey and gravy, accompanied by cranberry sauce on holidays.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 240kcal | 12% |
| Carbohydrates | 15g | 5% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 109mg | 36% |
| Sodium | 1479mg | 62% |
| Potassium | 228mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 511IU | 10% |
| Vitamin C | 7mg | 8% |
| Calcium | 125mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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