Southern Cornbread Dressing
User Reviews
5
Southern Cornbread Dressing
Description
Southern Cornbread Dressing starts with baked cornbread muffins and biscuits that are allowed to dry out for a day or two, which helps the bread absorb the broth without getting soggy. Celery and onions are cooked in chicken stock until soft and then poured over the crumbled bread mixture. The addition of poultry seasoning and salt enhances the savory flavor. Eggs are incorporated to help bind the dressing, giving it structure during baking.
The mixture is combined to a consistency resembling oatmeal, ensuring it will bake into a moist but stable dish. Baking at 400°F produces a golden crust while keeping the interior tender. The use of both cornbread and biscuits provides a balance of textures and flavors typical of Southern-style dressing.
This dressing is traditionally served alongside roasted poultry during holiday meals, complementing turkey or chicken. Its rich flavor and texture make it a comforting addition to any meal centered around roasted or grilled meats.
Ingredients
Cornbread Dressing
- 16 cornbread muffins see recipe below
- 8 Biscuits
- 1 cup celery finely chopped
- 1 medium onion finely diced
- 5 cups chicken stock more if needed
- 1 tablespoon poultry seasoning
- ½ teaspoon salt
- 4 egg
Cornbread (makes approximately 16 muffins)
- 2 cup self-rising yellow cornmeal
- 1 cup self-rising flour
- 1 1/2 cups milk
- 4 egg
- 4 tablespoons vegetable oil
Instructions
Cornbread Dressing
- Bake your biscuits and cornbread up to 2 days ahead of time and leave them out on the counter to cool and dry out. If you buy pre-made biscuits or cornbread you should leave these out for a day or two also.
- When you are ready to make your dressing start by pouring the broth into a large saucepan and then add celery and onions. Bring to a boil and then reduce to a simmer and let it cook until the celery and onion are soft.
- Preheat oven to 400 degrees F.
- In a large pot finely crumble the cornbread and biscuits, stirring to combine them.
- When your broth is ready pour it over the bread mixture 1 cup at a time, stirring it together, until you reach a consistency like oatmeal. If you need to add more broth you don’t have to heat anymore up you can just add it straight to the mixture. Note: Make sure all of your celery and onions go into the mixture even if you don’t use all of the broth.
- Next add salt and poultry seasoning a little at a time. Take your time, stir everything together well, and keep tasting until you think you have it right. Note: The sage flavor in the poultry seasoning does get stronger as it bakes so err on the side of too little rather than too much!
- When you have the flavor where you like it add the eggs, stirring everything together until it is fully combined.
- Pour the cornbread mixture into a 9 x 13 casserole dish and let it bake at 400 degrees F for 30-40 minutes, or until the outer edges are firm and the middle doesn't jiggle.
- Remove from the oven and serve with turkey and gravy!
Cornbread
- Preheat oven to 400 degrees F.
- In a bowl combine self-rising yellow cornmeal and self-rising flour.
- Add milk, eggs, and vegetable to the flour and stir to combine.
- Pour cornbread batter into a greased muffin tin.
- Bake at 400 degrees F. for 20 minutes or until a knife inserted into muffin comes out clean.
- Let cool completely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Calories | 347kcal | 17% |
| Carbohydrates | 42g | 14% |
| Protein | 12g | 24% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 115mg | 38% |
| Sodium | 472mg | 20% |
| Potassium | 357mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 255IU | 5% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 75mg | 8% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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