Description
This Cornbread Dressing is an essential southern staple on a Thanksgiving table.
Ingredients
Scale
- 1 ½ cups of Buttermilk
- ¼ cup melted shortening or vegetable oil
- 2 cups Dixie Lily Self-Rising Corn Meal
- 1 Large onion
- ½ cup diced celery
- ½ cup butter
- 3 cups of chicken broth, divided
- 2 eggs, beaten
- 2 tsp poultry seasoning
- 2 tsp sage
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees.
- In a medium bowl, stir together buttermilk, eggs, shortening/vegetable oil and corn meal. 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, pour in crumbled cornbread.
- Whisk together milk and eggs and add to bowl. Stir in 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