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:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Preheat oven to 400.

2For 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.

3Pour into the hot skillet and bake at 400 degree for 30 minutes.

4In 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.

5Spoon 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