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Southern Style Cornbread Dressing
Southern Style Cornbread Dressing

Before you jump to Southern Style Cornbread Dressing recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

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As you can see, it is easy to begin to make healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to southern style cornbread dressing recipe. You can cook southern style cornbread dressing using 21 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Southern Style Cornbread Dressing:
  1. Get Buttermilk cornbread
  2. Use 1 cup corn meal
  3. Take 1 cup all-purpose flour, use rice flour for GF
  4. You need 3 tbsp sugar
  5. You need 1 tbsp baking powder
  6. Get 1 1/2 tsp kosher salt
  7. Provide 2 eggs lightly beaten
  8. You need 1 cup buttermilk
  9. Provide 1 stick unsalted butter, melted
  10. Prepare Cornbread Stuffing
  11. Use 1 14 oz bag herb season stuffing mix, Pepperidge Farm makes a great one, there are several GF options if you prefer
  12. Provide 2 stick unsalted butter
  13. Get 2 cup fine chopped onion
  14. You need 1 1/2 cup chopped celery
  15. Take 3 clove minced garlic
  16. Take 5 cup chicken or turkey stock
  17. Take 5 eggs lightly beaten
  18. Get 1/4 cup chopped fresh sage
  19. You need 3 sprigs thyme, leaves only
  20. Provide 3 tablespoons poultry seasoning blend
  21. Prepare 1 salt and pepper to taste
Instructions to make Southern Style Cornbread Dressing:
  1. for cornbread, grease a 10" cast iron skillet and place in oven and preheat to 425
  2. in large mixing bowl combine dry ingredients for cornbread, in separate bowl whisk together wet ingredients and then combine with dry ingredients. stir until just incorporated
  3. pour batter in preheated skillet and smooth to edges, bake until golden but not over dry, about 16 minutes. remove from skillet immediately to completely cool
  4. for cornbread dressing, preheat oven to 350. in a LARGE stock pot, crumble cornbread and mix in stuffing mix and stir in poultry seasoning
  5. saute onion and celery in one stick of butter until translucent and stir into cornbread mixture
  6. melt remaining stick of butter and in a large mixing bowl combine butter, stock, eggs, sage, and thyme
  7. add stock mixture to cornbread mixture, stir well to thoroughly combine, season with salt and pepper
  8. pour in to a well greased 9 x 13 casserole dish and bake at 350 uncovered until set, about 45 minutes
  9. If doing the gluten free version check in early.. It tends to brown faster… Almost had a disaster

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