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Sheri's Southern Cornbread Dressing

Ingredients

  • 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

Instructions

  1. For the cornbread:

  2. Preheat oven to 400 degrees.
  3. Stir together white cornmeal, baking powder, salt, flour, and sugar in a large bowl.
  4. Whisk in buttermilk, eggs, lightly beaten; and melted butter.
  5. Pour batter into a lightly greased 9x13 inch pan.
  6. Bake 30 minutes or until golden brown. Remove from oven, cool completely; then crumble the cornbread
  7. For the dressing:

  8. 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.
  9. 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.
  10. Bake 45 to 55 minutes or until set and golden brown.