Old-Fashioned Cornbread Dressing
Category: Southern Specialties
view my recipes
print
save
Prep Time: Cook Time: Total Time:
view the recipe on CDKitchen to print, change serving sizes, etc
Serves/Makes: 8
Ready in: 1-2 hrs
***Cornbread***
- 2 cups self-rising cornmeal
- 2 eggs beaten
- 2 cups buttermilk
- 2 tablespoons bacon drippings, melted
***Dressing***
- 1/3 cup butter or margarine
- 3 stalks celery, chopped
- 1 medium onion, chopped
- 12 slices day old bread, crumbled
- 2 cups turkey or chicken broth (or as needed)
- 1 cup milk
- 2 eggs, beaten
- 1/4 teaspoon salt
- 1 teaspoon poultry seasoning
- 1/2 teaspoon rubbed sage
- 1/4 teaspoon black pepper
Preheat oven to 450 degrees F. Cornbread: Combine the cornmeal, eggs, buttermilk, and bacon drippings until well mixed. Grease a 10-inch cast iron skillet and place it in the hot oven for 4-5 minutes. Remove from oven and then pour the cornbread batter into it. Return to oven and bake at 450 degrees F for 35 minutes or until the cornbread is lightly browned and the top bounces back when gently touched. Let the cornbread cool completely then crumble it into a large bowl. Reduce oven heat to 350 degrees F. Dressing: Heat the butter in a skillet over medium heat. Add the celery and onion and saute until soft. Add the vegetables and butter to the bowl with the cornbread and gently mix. Add the crumbled white bread, broth, milk, beaten eggs, salt, poultry seasoning, sage, and pepper to the bowl and stir well. Spoon the dressing into a greased 13x9 baking dish. Bake at 350 degrees F for 30 minutes or until the dressing is firm but not dried out.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
by sgre52160
1/2 cup finely chopped celery 1/2 cup sliced fresh mushrooms 1/4 cup chopped onions 2 tbsp snipped fresh parsley 1 1/2 tsp ground sage 2 3/4 cups unseasoned cornbread dressing cubes (If unseaso
by sgre52160
1 lb. bacon, large diced and cooked crisp 2 eggs 1 cup cream-style corn 3/4 cup self-rising flour 1 cup self-rising cornmeal 3/4 cup vegetable oil, divided 1 cup sour cream 1 cup grated
by conniemer
2 Boxes Jiffy Cornbread - use box directions. Bake in 9x12 pan night before. 1 cup each chopped onion & chopped celery 1 stick butter Salt and Pepper to taste 1 1/2 cup chicken stock plus add sto
view more member recipes
related CDKitchen recipes
Old-Fashioned Cornbread Dressing
Old Fashioned Fried Cornbread
Cornbread Dressing Made With Neck Meat
Cornbread Croutons
Chili Cornbread Casserole
Baked Turkey With Traditional Cornbread Dressing
Mississippi Cornbread Salad
Cracker Barrel Country Cornbread Dressing
Tennessee Cornbread Salad
Squash Dressing