I’m from the South and this is Southern Cornbread Dressing. In the South, everybody’s grandmother has a dressing recipe. They’re all different.
Everyone thinks they know just exactly how it should be made. So many variations!
This is the dressing recipe that I’ve enjoyed for years and years. Not just for Thanksgiving either. We had chicken and dressing year-round!
Cornbread dressing is food for sustenance.
Give this recipe a try and I think you’ll agree with me that this is how dressing should be made!
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I grew up with Southern Cornbread Dressing just like this one.
- 1 cup self-rising cornmeal
- 3/4 cup buttermilk
- 2 eggs
- 2 tablespoons vegetable oil
- cornbread crumbled
- 8 tablespoons butter 1 sticks
- 2 cups celery chopped
- 1 large onion chopped
- 4 cups chicken stock
- 10 1/2 ounces cream of chicken soup
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon sage optional
- 1 tablespoon poultry seasoning optional
- 2 eggs
- Preheat oven to 350.
- Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
- Preheat oven to 350.
- Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.
- Pour the vegetable mixture over cornbread mixture.
- Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Lightly beat eggs and add to bowl.
- Pour mixture into a greased baking dish and bake until dressing is cooked through, about 45 minutes.
Enjoy this Southern Cornbread Dressing!
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Photo by Swirling F.