Southern-Style Cornbread Dressing
- 1 cup plain yellow cornmeal
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons kosher salt
- 2 eggs, lightly beaten
- 1 stick (1/2 cup) unsalted butter, melted
- 1 cup whole buttermilk
- 1 (14 ounce) bag herb-seasoned stuffing, preferably Pepperidge Farm
- 2 sticks (1 cup) unsalted butter, divided
- 2 cups finely chopped sweet onion
- 1 1/2 cups finely chopped celery
- 5 cups chicken or turkey stock
- 5 large eggs, lightly beaten
- 2 teaspoons dried sage
- Salt and pepper
- Produce
- Celery (1 1/2 cups)
- Sage, dried (2 teaspoons)
- Sweet onion (2 cups)
- Meat
- Chicken or turkey stock (5 cups)
- Canned Goods
- Herb-seasoned stuffing (1 (14 ounce) bag)
- Cooking & Baking
- All-purpose flour (1 cup)
- Baking powder (1 tablespoon)
- Cornmeal, plain yellow (1 cup)
- Kosher salt (1 1/2 teaspoons)
- Salt and pepper (1)
- Sugar (3 tablespoons)
- Dairy
- Butter, unsalted (3 stick)
- Buttermilk, whole (1 cup)
- Refrigerated
- Eggs (2)
- Eggs, large (5)
Preparation
Read recipe preparation on thekitchn.com
Social Stats
28.7Rating
1-100
1-100
8Tweets
11Facebook
Shares
Shares
0StumbleUpon
Views
Views
0PinterestPins
Recipe Stats
Published November 19, 2012 (2 months ago).
44 people saved this recipe.
