Cornbread Dressing


Cornbread Dressing

Ingredients

  • 1 cup butter or margarine, divided
  • 3 cups white cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 7 large eggs, divided
  • 3 cups buttermilk
  • 3 cups soft breadcrumbs
  • 2 medium onions, diced (2 cups)
  • 1 large bunch celery, diced (3 cups)
  • 1/2 cup finely chopped fresh sage*
  • 6 (10 1/2-ounce) cans condensed chicken broth, undiluted
  • 1 tablespoon pepper

Preparation

  1. Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425° for 4 minutes.
  2. Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk.
  3. Pour hot butter into batter, stirring until blended. Pour batter into pan.
  4. Bake at 425° for 30 minutes or until golden brown. Cool.
  5. Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.
  6. Melt remaining 1/2 cup butter in a large skillet over medium heat; add onions and celery, and saute until tender. Stir in sage, and saute 1 more minute.
  7. Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture; pour evenly into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish.
  8. Cover and chill 8 hours.
  9. Bake, uncovered, at 375° for 35 to 40 minutes or until golden brown.

Cook’s Notes

1 tablespoon dried rubbed sage may be substituted for fresh sage.

Andouille Sausage, Apple, and Pecan Dressing

  1. Brown 3/4 pound diced andouille sausage in a skillet over medium heat; drain.
  2. Add sausage; 2 Granny Smith apples, chopped; and 2 cups chopped toasted pecans to dressing.
  3. Proceed as directed, baking 40 to 45 minutes or until done.
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