How to Make Southern Cornbread Dressing
Southern Cornbread Dressing – the absolute best part of your Thanksgiving or Christmas Dinner! This is a recipe that is done in steps, which makes it pretty easy to make your additional sides at the same time. We usually put it together the day before we are going to be cooking it for time’s sake.
Start with Good Cornbread from a Cast Iron Skillet
You begin by making several cast iron skillets worth of cornbread. (All of the proportions are very much dependent on how much you want to make as well as the ‘taste test’! Cool the cornbread and then crumble it up in your roasting pan. This year I made 4 huge skillets of cornbread and with that, I added 6 pieces of toasted white bread, also crumbling it.
Add the Rest of the Ingredients and ‘Taste Test’
You will sauté chopped up celery and onions in a little chicken broth and when they are fully soft, toss them in with the cornbread. I used 1 onion and about half a bundle of celery. You will then add your eggs, 1 can of evaporated milk, and enough broth to bring it to a wet, but not sloshy, consistency. Add a teaspoon of baking powder and as much pepper and sage as you need to get it right. (This is what I meant about the taste test method…it tends to take a lot of sage.)
My biggest tip here is to put the ingredients all together, stir, cover, and let it sit in the fridge overnight and taste it again before you bake. The flavor of the sage tends to expand over time. Bake at 350 for about an hour to an hour and a half, depending on the size of your pan.
Southern Cornbread Dressing Recipe
A simple recipe with big impact!
Ingredients
4-5 Cast iron skillets of corn bread, cooled
6-8 slices of bread, toasted
1 tsp baking powder
6 eggs
Onions (about 1 large)
Celery (about 1/2 bundle)
1 can Evaporated Milk
Chicken Broth
Black Pepper
Sage
Directions
- Crumble your cooled cornbread and toast into a roasting pan.
- Saute chopped onion and celery in chicken broth until soft and add to mixture.
- Add eggs, evaporated milk and chicken broth to the mixture and stir.
- Sprinkle baking powder across the top along with black pepper and sage. (It tends to take quite a bit of sage, especially to make such a large amount)
- Add broth until the mixture is wet but not standing in liquid.
- When you are satisfied, through taste testing, of the flavor, you can either put it in the fridge until you are ready to cook it or go ahead and bake. 350 for about an hour to an hour and a half depending on size. Check it as you would a cake. Put a knife in the middle and if it comes out clean, you’re ready to eat!
DON’T MISS A THING!!!
You can see the video of this recipe being put together, along with the rest of the Christmas Dinner right here! Deep Fried Turkey, Candied Sweet Potatoes, Broccoli Rice Casserole, Cherry Cream Cheese Pie, Chocolate Eclair Pie… So Much Goodness!!!
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