Southern Cornbread Dressing
photo by Swirling F.
- Ready In:
- 1hr 15mins
- 1 cup self-rising cornmeal
- 3⁄4 cup buttermilk
- 2 eggs
- 2 tablespoons vegetable oil
- cornbread, crumbled
- 8 tablespoons butter 1 sticks
- 2 cups celery, chopped
- 1 large onion, chopped
- 4 cups chicken stock
- 10 1⁄2 ounces cream of chicken soup
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon sage (optional)
- 1 tablespoon poultry seasoning (optional)
Directions for cornbread:
- Preheat oven to 350.
- Combine all ingredients and mix well.
- Pour batter into a greased shallow baking dish.
- Bake for approximately 20 to 25 minutes.
- Remove from oven and let cool.
Directions for Dressing:
- Preheat oven to 350.
- Melt the butter in a large skillet over medium heat.
- Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.
- Pour the vegetable mixture over cornbread mixture.
- Add half the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add more stock to reach the consistencytency you want.
- Pour mixture into a greased baking dish and bake until dressing is cooked through, about 45 minutes. .
Questions & Replies
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I love this recipe and will be making it again. Some said there was too much liquid but the recipe said to use 1/2 the liquid and add more to the consistency you desire. I added the consistency I always seen my mother make dressing every year. It was perfect. When it was taken out of the oven I was afraid it had too much liquid but after it sat out for a while, it thickened up and everyone loved it. I took it to church and they scrapped the platter clean. I doubled the recipe. Note: I used my own cornbread recipe.
The ingredient list calls for soup and yet there is no instruction for when and how to add it. I also found that I had at least twice as much liquid as needed for the amount of cornbread this recipe made. Fortunately the Wallgreens was open and they had dressing mix. I added it to the cornbread and it was OK. I do like the spice mix and also the cornbread and will use that portion of the recipe again. The final "note to self" is not to experiment with an unknown recipe from an unknown source on what for me is one of the most important meals I cook in the year. .