The BEST Cornbread Dressing

Kris Pereira

By
@binkibooboo

I've eaten quite a bit of good southern cornbread dressing in my time, but have to give credit to an Italian friend of mine who shared this recipe with me, My Yankee husband and in-laws love it. : )

I like it because it is very moist.


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Comments:

Serves:

8

Prep:

1 Hr

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

1
large pan of cornbread (large cast iron skillet size, or make 2 pans of cornbread) i use martha whites recip[e on bag.
4
pieces of toasted bread (crumbled)
1
large onion (diced)
4-6
stalks of celery (diced)
4
raw eggs (hand whipped)
3 can(s)
cream of chicken soup
2 can(s)
swanson's 10 1/2 oz chicken broth
1 stick
butter (melted)
2 Tbsp
pepper (or season to taste for you)
1 1/2 Tbsp
sage (again season to taste for you)

Directions Step-By-Step

1
Make cornbread the day before you make the dressing.
I use Martha White's recipe on the bag of her cornmeal.Allow to cool then crumble well. Place in a large bowl.
2
Add all the ingredients EXCEPT one can of chicken broth. Mix well with hands.
IMPORTANT any chicken broth will do, just make SURE you use the correct amount of broth. Swanson's cans are larger.
Cover with tinfoil and refridgerate overnight. Important step!
3
The next day add the other can of chicken broth. Mix well. It should be the consisteny of cake batter.
Cover with foil.
Place in re-heated 350 degree oven.
Bake for 1 1/2 to 2 hours. The center of the cornbread should not be wet.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Bread
Regional Style: Southern