Super Moist Southern Cornbread Dressing Recipe

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Super Moist Southern Cornbread Dressing

Pamela Rappaport

By
@Pamelalala

I'm southern so my turkey has to be accompanied by cornbread dressing. Except I hate dry dressing and cornbread dressing can be dry! I don't want to have to cover it with a ton of gravy to make it moist, I want it moist on it's own. This recipe does the job.


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Rating:

Comments:

Serves:

8

Prep:

30 Min

Cook:

1 Hr

Method:

Bake

Ingredients

CORNBREAD

1 c
flour
2 c
self rising corn meal mix
1 tsp
baking powder
1 tsp
salt
1 c
cream style corn
1 c
sour cream
1 c
milk
3
eggs beaten
1 stick
butter

FOR THE DRESSING

1
recipe cornbread crumbled
1 c
chopped celery
1
large onion, chopped
salt and pepper
sage and poultry seasoning to taste
4 c
chicken broth

Directions Step-By-Step

1
Preheat oven to 400.
2
For the cornbread - melt the butter in a heavy skillet, mix dry ingredients together, mix wet ingredients together, then combine them and stir in the melted butter.
3
Pour into the hot skillet and bake at 400 degree for 30 minutes.
4
In a large bowl, add crumbled cornbread, celery, onion, salt, pepper, sage, and poultry seasoning. Add the broth. Sometimes I use a little less than 4 cups but don't be scared for it to be very wet. Taste for seasoning. We like lots of sage.
5
Spoon into greased casserole dish and bake at 350 degrees for 25-30 minutes until lightly browned. If you baked you cornbread ahead and it's not still warm, you may need to cook it a little longer. Check for an internal temp of 160 degrees. I often bake the cornbread the night before and wrap it in foil.

About this Recipe

Main Ingredient: Bread
Regional Style: Southern