southern cornbread dressing

Name: Southern Cornbread Dressing
Yield: 8
Cuisine: Southern
Ingredients: ## CORNBREAD; 2 cup(s) self rising cornmeal; 3/4 cup(s) self rising flour; 2 large eggs,slightly beaten; 1/3 cup(s) shortening,melted; 2 cup(s) milk; 1 tablespoon(s) sugar,optional; ## DRESSING; - cornbread; 1 box(es) stove top stuffing mix (chicken flavored); 6 large hard boiled eggs,chopped; 1 can(s) cream of mushroom soup,low sodium; 2 can(s) cream of chicken soup,low sodium; 2 large eggs,slightly beaten; 1 large onion, finely chopped; 2 (16) ounce(s) cartons chicken stock or broth,*more if needed; 2 teaspoon(s) poultry seasoning,or to taste; 2 teaspoon(s) rubbed sage,or to taste

(2 RATINGS)

481 Pinches 1 Photo

Cathy Gulley

Fayetteville, TN

Updated on Nov 12, 2010

A friend gave me this recipe for Southern Cornbread Dressing years ago and it has become a family staple at all holiday gatherings.It is delicious as is or you can add shredded cooked chicken or turkey and it becomes a meal by itself.Original recipe called for a couple of stalks of chopped celery but we don't like celery.Feel free to add it if you'd like. Hope you enjoy it as much as we do!

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method Bake

yield 8-10 serving(s)

Ingredients

CORNBREAD
2 cups self rising cornmeal
3/4 cup self rising flour
2 large eggs,slightly beaten
1/3 cup shortening,melted
2 cups milk
1 tablespoon sugar,optional
DRESSING
- cornbread
1 box stove top stuffing mix (chicken flavored)
6 large hard boiled eggs,chopped
1 can cream of mushroom soup,low sodium
2 cans cream of chicken soup,low sodium
2 large eggs,slightly beaten
1 large onion, finely chopped
2 (16) ounces cartons chicken stock or broth,*more if needed
2 teaspoons poultry seasoning,or to taste
2 teaspoons rubbed sage,or to taste

How To Make southern cornbread dressing

Step 1

For Cornbread: Preheat oven to 425 degrees. Melt shortening in preheated oven in a 12 inch cast iron skillet ( preferably ) or in a your favorite cornbread pan until hot,about 5 minutes while making up cornbread batter.Watch carefully! In a large mixing bowl add cornmeal,flour and sugar,if using;mix well. In a medium bowl combine milk and beaten eggs;stir. Add milk mixture to cornmeal and mix well to combine. Stir the hot shortening into batter. Pour batter into heated pan and bake at 425 degrees for 25-30 minutes or until golden brown and toothpick inserted in center comes out clean.Set aside to cool.

Step 2

For Dressing: Preheat oven to 375 degrees. In a large bowl,crumble cooled cornbread into bowl. Add remaining ingredients and mix well.Add a little more chicken stock if it appears to be too thick.You want it to be a little loose but not runny. Pour into a greased 9X13 inch casserole dish.Bake in preheated oven for 30-45 minutes,or until light golden brown and the center is set.
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