super moist southern cornbread dressing

Name: Super Moist Southern Cornbread Dressing
Prep time: 30 min
Cook time: 1 h
Yield: 8
Cuisine: Southern
Ingredients: ## CORNBREAD; 1 cup(s) flour; 2 cup(s) self rising corn meal mix; 1 teaspoon(s) baking powder; 1 teaspoon(s) salt; 1 cup(s) cream style corn; 1 cup(s) sour cream; 1 cup(s) milk; 3 - eggs beaten; 1 stick(s) butter; ## FOR THE DRESSING; 1 - recipe cornbread crumbled; 1 cup(s) chopped celery; 1 - large onion, chopped; - salt and pepper; - sage and poultry seasoning to taste; 4 cup(s) chicken broth

47 Pinches

Pamela Rappaport

The Villages, FL

Updated on Nov 22, 2015

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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prep time 30 Min

cook time 1 Hr

method Bake

yield 8 serving(s)

Ingredients

CORNBREAD
1 cup flour
2 cups self rising corn meal mix
1 teaspoon baking powder
1 teaspoon salt
1 cup cream style corn
1 cup sour cream
1 cup milk
3 - eggs beaten
1 stick butter
FOR THE DRESSING
1 - recipe cornbread crumbled
1 cup chopped celery
1 - large onion, chopped
- salt and pepper
- sage and poultry seasoning to taste
4 cups chicken broth

How To Make super moist southern cornbread dressing

Step 1

Preheat oven to 400.

Step 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.
Step 3

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