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|1 3/4 c||buttermilk|
|1/4 c||canola oil|
|2 c||corn meal|
|5||celery stalks, diced|
|1 medium||onion, diced|
|1 stick||butter, unsalted|
|1||bag cornbread stuffing mix|
|1 Tbsp||rubbed sage|
|48 oz||chicken broth|
|6 slice||white bread|
Florence, KY (pop. 29,951)
Member Since Nov 2009
This is a tradition at our Thanksgiving Dinner each year. Nothing like old traditional southern cornbread dressing to complete the meal!
Preheat oven to 450. Mix all ingredients and pour into a 9 inch pan. Bake for 25 minutes.
Saute celery and onions in butter.
Crumble cornbread and white bread together.
Add sauted vegetables to bread mix along with seasonings.
Pour in the chicken broth and enough hot water to the moistness that you prefer.
Place in casserole dish and bake for 1 hour at 350.
This dressing can be frozen before baking. Allow to thaw and come to room temperature before baking.