Grandma's Southern Cornbread Dressing (Print Version)
Enjoy the savory goodness of this Southern-style cornbread dressing, rich with herbs, veggies, and homemade comfort.
# Ingredients:
→ Cornbread
01 -
1 cup all-purpose flour
02 -
1 cup cornmeal
03 -
2 teaspoons baking powder
04 -
1 teaspoon salt
05 -
2 large eggs
06 -
1 cup buttermilk
07 -
1/4 cup canola oil
→ Dressing
08 -
1 tablespoon canola oil
09 -
1 medium onion, chopped
10 -
2 celery ribs, chopped
11 -
3 large eggs
12 -
2 cans condensed cream of chicken soup, undiluted
13 -
3 teaspoons poultry seasoning
14 -
1 teaspoon pepper
15 -
1/2 teaspoon salt
16 -
2 cups chicken broth
# Instructions:
01 -
Preheat oven to 400°C. In a large bowl, whisk together flour, cornmeal, baking powder, and salt. In a separate bowl, whisk eggs and buttermilk. Pour canola oil into an 8-inch ovenproof skillet and place the skillet in the oven for 4 minutes.
02 -
Slowly add the buttermilk mixture to the flour mixture, stirring until just moistened. Carefully tilt and rotate the preheated skillet to coat the bottom with oil. Pour the batter into the skillet.
03 -
Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Let the cornbread cool completely in the skillet on a wire rack.
04 -
Reduce oven temperature to 350°C. In a large skillet, heat 1 tablespoon of canola oil over medium-high heat. Add onions and celery and cook for 5 minutes, stirring occasionally, until tender. Remove from heat.
05 -
Coarsely crumble the cooled cornbread into the skillet with the cooked vegetables. In a small bowl, whisk together eggs, condensed cream of chicken soup, poultry seasoning, pepper, and salt. Stir the egg mixture into the cornbread mixture. Gradually mix in the chicken broth until well combined.
06 -
Transfer the mixture into a greased 13x9-inch baking dish. Bake for 50 minutes at 350°C or until the dressing is lightly browned.