Southern Living Cornbread Dressing Recipes
SOUTHERN LIVING'S CORNBREAD DRESSING RECIPE - (3.9/5)
Provided by calypan
Number Of Ingredients 15
Steps:
- Place 1/2 cup butter in a 13x9-inch pan; heat in oven at 425°F for 4 minutes. Combine cornmeal, all-purpose flour, sugar, baking powder, salt, and baking soda; whisk in 3 eggs and buttermilk. Pour hot butter into batter, stirring until blended. Pour batter into pan. Bake at 425°F for 30 minutes or until golden brown. Cool for about 30 minutes at room temperature or until easy to handle. Crumble cornbread into a large bowl; stir in breadcrumbs and set aside. Melt remaining 1/2 cup butter in a large skillet over medium heat; add onions and celery, and sauté until tender. Stir in sage and sauté for 1 more minute. Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture; pour evenly into 1 lightly greased 13x9-inch baking dish and 1 lightly greased 8x8-inch square baking dish. Cover and chill 8 hours. Bake uncovered at 375°F for 35 to 40 minutes or until golden brown. ANDOUILLE SAUSAGE, APPLE, & PECAN DRESSING: Brown 3/4 pound diced andouille sausage in a skillet over medium heat; drain. Add sausage; 2 Granny Smith apples, chopped; and 2 cups chopped toasted pecans to dressing. Proceed as directed, baking 40 to 45 minutes or until done
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- Prepare the Cornbread: Preheat oven to 425°F. Combine self-rising cornmeal mix and, if desired, sugar in a large bowl. Stir together eggs and buttermilk in a medium bowl; add to cornmeal mixture, stirring just until moistened.
- Heat salted butter in a 10-inch cast-iron skillet in preheated oven 5 minutes. Stir melted butter into batter. Pour batter into hot skillet.
- Bake in preheated oven until Cornbread is golden, about 25 minutes; cool in skillet 20 minutes. Remove from skillet to a wire rack, and cool completely, 20 to 30 more minutes. Crumble Cornbread. Freeze in a large heavy-duty ziplock plastic bag up to 1 month, if desired. Thaw in refrigerator.
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