Cornbread Dressing
Cornbread Dressing - delicious southern holiday staple. Can make ahead and refrigerate or freezer for later. Makes enough to feed a crowd! Perfect for the holiday meal and leftovers. Homemade buttermilk cornbread, butter, onion, celery, sage, parsley, seasoned pepper, eggs, and chicken broth. A must for your holiday meal! #sidedish #holiday #thanksgiving #christmas #dressing #stuffing
Thanksgiving dinner isn't complete without a big ol' pan of cornbread dressing!! The cornbread dressing is actually my favorite part of the whole holiday meal. I could totally skip the turkey and only have cornbread dressing and gravy. Anyone else?!?!?
This Cornbread Dressing is delicious! It also makes a TON! You can bake it in one giant pan or split it between a couple of pans. You can bake one and freeze the other one for Christmas.
I've included the recipe for homemade cornbread in the dressing recipe. Store bought cornbread isn't going to cut it in this recipe. It is the holidays. You have to have homemade cornbread. It tastes SO much better. Just an FYI - I prefer to use White Lily or Martha White self-rising cornmeal mix in the cornbread.
As I said earlier, this Cornbread Dressing can be made ahead of time and refrigerated or frozen for later. Heck, go ahead and make it this week and put it up for Thanksgiving. I'm all about making as much of the holiday meal ahead of time as possible. If you are going to freeze the dressing, freeze it unbaked. When you are ready to bake it, thaw it overnight in the fridge and bake as directed below.
This Cornbread Dressing goes perfectly with the Instant Pot Turkey Breast I posted last week or Slow Cooker Turkey Breast I posted last year. I can't wait to pull our pan out of the freeze in a couple of weeks for our Thanksgiving dinner! YUM!
thanksgiving, christmas, casserole, cornbread, southern, stuffing, dressing, holiday
Side Dish
Southern
Yield: serves 16 to 18
Cornbread Dressing
prep time: 20 minscook time: 1 hour and 5 minstotal time: 1 hours and 25 mins
Cornbread Dressing - delicious southern holiday staple. Can make ahead and refrigerate or freezer for later. Makes enough to feed a crowd! Perfect for the holiday meal and leftovers. Homemade buttermilk cornbread, butter, onion, celery, sage, parsley, seasoned pepper, eggs, and chicken broth. A must for your holiday meal! #sidedish #holiday #thanksgiving #christmas #dressing #stuffing
ingredients:
- 1 cup butter, divided
- 3 cups self-rising cornmeal mix (White Lily or Martha White)
- 1 cup all-purpose flour
- 7 large eggs, divided
- 3 cup buttermilk
- 3 cups soft fresh breadcrumbs (pulse day old bread in food processor)
- 1 large sweet onion, diced
- 4 celery ribs, diced
- 3 to 4 tsp dried sage, to taste
- 4 tsp dried parsley
- 1 Tbsp SEASONED PEPPER
- 7 cups chicken broth
instructions:
Cornbread
- Preheat oven to 425ºF. Spray a 9x13-inch pan with cooking spray.
- Whisk together cornmeal, flour, 3 eggs and buttermilk. Melt 1/2 cup butter and pour into batter. Mix well.
- Pour batter into prepared pan. Bake for 30 minutes. Remove from oven and cool.
Dressing
- Reduce oven temperature to 400ºF.
- Crumble cooled cornbread into a large bowl. Stir in fresh breadcrumbs and set aside.
- Melt remaining 1/2 cup butter in skillet. Add onions and celery and cook 5 minutes. Stir in sage, parsley and seasoned pepper. Cook an additional minute. Remove from heat and add to cornbread mixture.
- Whisk together chicken broth and remaining four eggs. Stir into cornbread mixture.
- Pour dressing mixture into 1 lightly greased 9x13-inch pan and 1 lightly greased 8-inch pan OR 1 lightly greased 15x12-inch pan.
- Bake uncovered for 35 to 40 minutes.
NOTES:
If freezing casserole, freeze unbaked and thaw overnight in refrigerator before baking as directed.
All images and text ©Plain Chicken, Inc.
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