the best cornbread dressing
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.
prep time
1 Hr
cook time
1 Hr 30 Min
method
Bake
yield
8 serving(s)
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 cans cream of chicken soup
- 2 cans swanson's 10 1/2 oz chicken broth
- 1 stick butter (melted)
- 2 tablespoons pepper (or season to taste for you)
- 1 1/2 tablespoons sage (again season to taste for you)
How To Make the best cornbread dressing
-
Step 1Make 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.
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Step 2Add 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!
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Step 3The 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Side Dishes
Keyword:
#cornbread
Keyword:
#stuffing
Keyword:
#Thanksgiving
Method:
Bake
Culture:
Southern
Ingredient:
Bread
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