Yesterday at “The Fork” as my kids affectionately call it, Sheri taught an amazing class on Southern Side Dishes for the Holidays. She made Southern Cornbread Dressing, Broccoli Casserole, Sweet Potatoes with Brown Sugared Pecans, and Peanut Butter Pie. It was a little bit of (Southern) heaven on earth, and a delish preview to what we are having next week for the best holiday of the year, Thanksgiving!
We always have this dressing along with our regular Apple and Sausage Stuffing. I love the combination of flavors and the texture of this dressing, vs the traditional bread stuffing. The fresh herbs and white cornbread in this stuffing really set it apart from most recipes.
Y’all are gonna love it !
Sheri’s Southern Cornbread Dressing
- For the Cornbread:
- 3 cups white cornmeal
- 4 tablespoons baking powder
- 2 teaspoons salt
- 1 cup flour
- 2 tablespoons sugar
- 3 cups buttermilk
- 3 large eggs
- ½ cup butter melted
- For the Dressing:
- · 1 cup butter
- · 3 cups diced celery
- · 2 cups diced sweet onions Vidalia, Walla Walla, etc.
- · 2 cups skinned chopped apple
- ½ 1/2 cup finely chopped fresh sage
- · 1 package fresh poultry herb blend* found in the produce section
- cornbread crumbles
- · 3 cups dried breadcrumbs
- · 8 large eggs lightly beaten
- · 6 ½ cups chicken broth
- · 1 can cream of chicken soup
- · ½ cup orange juice
- · 1 tablespoon freshly ground pepper
- · 2 teaspoons salt
For the cornbread:
Preheat oven to 400 degrees.
Stir together white cornmeal, baking powder, salt, flour, and sugar in a large bowl.
Whisk in buttermilk, eggs, lightly beaten; and melted butter.
Pour batter into a lightly greased 9×13 inch pan.
Bake 30 minutes or until golden brown. Remove from oven, cool completely; then crumble the cornbread
For the dressing:
Preheat oven to 400º. Melt butter into large skillet over medium-high heat; add celery, onions, and apples, and saute 5 to 6 minutes or until onions are tender. Stir in sage and fresh poultry seasonings and saute 1 minute.
Stir together cornbread crumbles and breadcrumbs in a large bowl. Stir in eggs, rest of ingredients, and celery mixture, stirring until blended. Divide cornbread mixture between 1 lightly greased 13×9 inch baking dish and 1 lightly greased 8 inch square baking dish.
Bake 45 to 55 minutes or until set and golden brown.