Description
Southern cornbread dressing creates a comforting classic that blends traditional Southern flavors with hearty ingredients. Crumbled cornbread meets savory herbs and aromatic vegetables for a side dish you’ll cherish during holiday gatherings.
Ingredients
Scale
- 7 slices oven-dried white bread
- 1 sleeve saltine crackers
- 5 eggs (beaten, for dressing)
- 7 cups chicken stock
- 2 cups chopped celery
- 1 large onion (chopped)
- 8 tbsps butter
- 1 tbsp poultry seasoning (optional)
- 1 tsp sage (optional)
- 1 tsp salt
- Freshly ground black pepper (to taste)
- 2 eggs (beaten, for cornbread)
- 1 cup self-rising cornmeal
- 1/2 cup self-rising flour
- 3/4 cup buttermilk
- 2 tbsps vegetable oil
Instructions
- Craft the cornbread foundation by mixing self-rising cornmeal, self-rising flour, buttermilk, eggs, and vegetable oil into a smooth batter.
- Transfer the batter into a greased shallow baking dish and bake at 350°F for 20-25 minutes until golden, then allow complete cooling.
- Crumble the cooled cornbread into a large mixing bowl, complemented by torn white bread and crumbled saltine crackers.
- Melt butter in a skillet over medium heat, sautéing chopped celery and onions until translucent and softened, approximately 5-10 minutes.
- Introduce the sautéed vegetables to the bread mixture, creating a harmonious blend of textures and flavors.
- Pour chicken stock over the bread and vegetable mixture, stirring to achieve a consistent moisture level.
- Season the mixture with salt, black pepper, sage, and poultry seasoning, adjusting to personal taste preferences.
- Gently fold beaten eggs into the dressing, ensuring thorough and even distribution throughout the mixture.
- Transfer the prepared dressing into a greased baking dish, creating an even layer for consistent cooking.
- Bake at 350°F for 45-60 minutes, monitoring until the top develops a rich golden-brown crust and the interior reaches a complete, moist consistency.
Notes
- Ensure cornbread is completely cool before crumbling to maintain the right texture and prevent sogginess.
- Experiment with homemade bread types like sourdough or whole wheat for unique flavor variations.
- Adjust chicken stock quantity based on desired moisture level – less stock creates a drier dressing, more creates a softer, more pudding-like consistency.
- For gluten-free adaptation, use gluten-free cornmeal, flour, and bread alternatives like almond flour or gluten-free crackers.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 12
- Calories: 285 kcal
- Sugar: 3 g
- Sodium: 530 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 140 mg