Southern Cornbread Dressing
Yield
12 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dressing | |||
| 1 | loaf |
cornbread
|
* |
| 8 | slices |
white bread
toasted |
|
| 1 | each |
onions
chopped |
|
| 2 | stalks |
celery
chopped |
*
|
| 2 | large |
eggs
hard boiled |
|
| 4 | large |
eggs
slightly beaten |
|
| 3 | cups |
chicken broth
or turkey broth, up to 4 cups |
|
| ½ | cup |
margarine
or half a stick |
|
| 1 | tablespoon |
sage leaves
crumbled |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| Cornbread | |||
| 1 ½ | cups |
cornmeal
white, self-rising |
|
| ¾ | cup |
all-purpose flour
|
|
| 1 | each |
eggs
slightly beaten |
|
| 1 | cup |
buttermilk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dressing | |||
| 1 | loaf |
cornbread
|
* |
| 8 | slices |
white bread
toasted |
|
| 1 | each |
onions
chopped |
|
| 2 | stalks |
celery
chopped |
*
|
| 2 | large |
eggs
hard boiled |
|
| 4 | large |
eggs
slightly beaten |
|
| 7.1E+2 | ml |
chicken broth
or turkey broth, up to 4 cups |
|
| 118 | ml |
margarine
or half a stick |
|
| 15 | ml |
sage leaves
crumbled |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| Cornbread | |||
| 355 | ml |
cornmeal
white, self-rising |
|
| 177 | ml |
all-purpose flour
|
|
| 1 | each |
eggs
slightly beaten |
|
| 237 | ml |
buttermilk
|
|
Directions
DRESSING: Crumble cornbread and toasted bread in a large bowl.
Add onion, chopped boiled egg and chopped celery.
Add boiling broth to mixture. Add crumbled sage leaves. Salt and pepper to taste.
Add raw eggs and melted margarine. Blend well. Pour into a buttered baking dish and bake at 425℉ (220℃) for 20 to 30 minutes.
CORNBREAD: Mix cornmeal, flour, eggs, and buttermilk in a bowl.
Pour into a well greased pan. Bake at 425℉ (220℃) for 20 to 25 minutes or until done.
