cornbread dressing



A traditional southern cornbread dressing flavored with onion, celery, and sage. Super moist and flavorful.



1 cup self-rising cornmeal, I use Martha White

1/2 cup self-rising flour, I use White Lily

3/4 cup buttermilk

2 eggs

2 tablespoons Vegetable oil


8 tablespoons butter (1 stick)

3 medium onion, chopped

4 stalks celery, chopped

1 1/2 teaspoons dried sage

1 teaspoon poultry seasoning

3/4 teaspoon salt

1/2 teaspoon pepper

3 pieces toast, crumbled

1/2 cup milk

3 eggs, lightly beaten

2 to 2 1/2 cups chicken stock or broth

2 tablespoons butter


Preheat oven to 400 degrees.

In a medium bowl, stir together all ingredients for cornbread. Pour into a lightly greased 9-inch cast iron pan or a 9-inch baking pan. Bake for 20 to 25 minutes. Before using, crumble into small pieces.

Heat butter over medium heat in a large pan. Add celery and onion and cook until soft.

Add sage, poultry seasoning, salt, and pepper to onion mixture.

In a large bowl combine crumbled cornbread and toast.

Whisk together milk and eggs and add to bowl. Stir in 2 cups of chicken broth.

Stir in onion mixture. Mixture should be very moist. Add more broth if necessary.

Transfer to a greased baking dish. Cut butter into small slivers and scatter on top of dressing.

Bake at 350 degrees for 30 minutes, or until it turns light brown on top.


Note: The cornbread should be made a day or two in advance.


Calories: 314kcal