Southern Cornbread Dressing
Who ate all of the Southern Cornbread Dressing? That will be the question on everyone’s mind with this family recipe.
Dressing is a dish you are sure to see on every holiday menu in the south.
There are all kinds of dressing recipes with special ingredient additions passed down from a whole bunch of sweet mamas and grandmas.
When I was a little girl I called cornbread stuffing ‘munch.” I am not sure why? One of my favorite memories of my mama’s cornbread dressing was always getting a little bit before everyone else. I recall once getting “this special personal serving” sitting in the floor watching Bewitched.
It was delicious and I could hardly wait for more. I remember trying to twitch my nose like Samantha Stevens for more.
Isn’t it funny what makes lasting impressions on our hearts. It really is the little things.
Today I am sharing my recipe for Cornbread Dressing and my mama’s personal touch.
Grab your aprons and meet me in the kitchen.
PS Ever wonder about why southerners call this delectable side dish dressing? Here is a fun article by Hannah Hayes, Southern Living
The Great Debate: Stuffing or Dressing?
PSS How about…
Southern Cornbread Dressing
Ingredients
- 1/2 cup unsalted butter, melted
- 2 1/2 cups celery, diced
- 2 cups yellow onions, diced
- 1/2 cup fresh sage, finely diced
- 1-10″ skillet buttermilk cornbread, crumbled
- 4 cups bread cubes, unflavored
These can be purchased at most any grocery store, but making your own is easy peasy. Cut bread into cubes, toss with salt and pepper, and bake at 250°F. on a baking sheet until crisp.
- 1 sleeve saltine crackers, crumbled
- 4 eggs lightly beaten
- 2 tablespoons salt
- 1 tablespoon black pepper
- 8+ cups homemade chicken broth
Make your own broth. In a deep pot, cover a whole chicken (all parts except liver) with water and add 1/4 cup of salt and 3 tablespoons of pepper. Boil until chicken is falling off the bone. Remove the chicken and parts. Save the chicken for a soup or sandwiches.
Directions
Preheat oven 400° F.
1. Lightly grease a 9″ by 13″ dish and an 8″ by 8″ baking dish. Set aside.
2. Melt the butter in a large skillet over medium-high heat. Add the celery and onions and cook until just transparent. This takes about 5 minutes. Stir in the sage and cook for 1 minute. Cool.
3. In a large bowl, toss together the buttermilk cornbread crumbles, bread cubes, saltine crackers, eggs, salt, black pepper, and the skillet mixture until well combined.
4. Pour the chicken broth over the mixture and continue to combine until extremely moist.
Optional: A Note For Liver Lovers!
Remember that chicken we used to make the broth? Well, that is a good thing. Here is a delicious option. My mama shredded some of the dressing and added it to the stuffing after the broth. She also cooked the liver and crumbled it in. Guess what?! I do too! FANTASTIC!
5. Divide the dressing mixture between the baking dishes and bake for 50 to 60 minutes until golden brown.
Southern Cornbread Dressing
Ingredients
- 1/2 cup unsalted butter melted
- 2 1/2 cups celery diced
- 2 cups yellow onions diced
- 1/2 cup fresh sage finely diced
- 1-10 " skillet buttermilk cornbread crumbled
- 4 cups bread cubes unflavored
- These can be purchased at most any grocery store but making your own is easy peasy. Cut bread into cubes, toss with salt and pepper, and bake at 250°F. on a baking sheet until crisp.
- 1 sleeve saltine crackers crumbled
- 4 eggs lightly beaten
- 2 tablespoons salt
- 1 tablespoon black pepper
- 8 + cups homemade chicken broth
- Make your own broth. In a deep pot cover a whole chicken (all parts except liver) with water and add 1/4 cup of salt and 3 tablespoons of pepper. Boil until chicken is falling off the bone. Remove the chicken and parts. Save the chicken for a soup or sandwiches.
Instructions
- Preheat oven 400° F.
- 1. Lightly grease a 9" by 13" baking dish and an 8" by 8" baking dish. Set aside.
- 2. Melt the butter in a large skillet over medium-high heat. Add the celery and onions and cook until just transparent. This takes about 4 minutes. Stir in the sage and cook for 1 minute. Cool.
- 3. In a large bowl, toss together the buttermilk cornbread crumbles, bread cubes, saltine crackers, eggs, salt, black pepper, and the skillet mixture until well combined.
- 4. Pour the chicken broth over the mixture and continue to combine until extremely moist.
- 5. Divide the dressing mixture between the baking dishes and bake for 50 to 60 minutes until golden brown.
Notes
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