Old Fashioned Southern Cornbread Dressing Recipe

Old fashioned southern cornbread dressing recipe.

Old fashioned southern cornbread dressing recipe. This cornbread recipe isn t my normal cast iron skillet cornbread nor is it my favorite cornbread to sit and eat plain but man oh man does it make a good cornbread dressing. Pour in the chicken broth and let sit for 10 minutes. Poultry seasoning large pinch of sage 1 tsp.

Combine 1 1 2 cups yellow cornmeal 1 2 cup all purpose flour 1 1 2 cups buttermilk 1 4 cup vegetable oil 2 teaspoons baking powder 1 teaspoon sugar 1 teaspoon salt 1 2 teaspoon baking soda and two eggs. However both recipes are amazing. Grease a large shallow baking pan or roasting pan.

Meanwhile toss the butter into a medium sized pan and melt over medium heat. Add salt pepper eggs onion celery butter cream of. Bake covered for 50 minutes to 1 hour until the casserole is completely warmed through.

Assemble and bake 2 pans of cornbread cool and crumble into a large bowl. Remove chicken from heat reserving the broth. With all that butter and buttermilk this cornbread creates the perfect base for some really flavorful old fashioned cornbread dressing.

Chop parsley and green onions and set aside keep the dark green tops of the green onion separate from the white parts. In a large mixing bowl combine the cornbread and white breadcrumbs. Boxes use 2 boxes.

This dressing features all the classic flavors is moist on the inside and crisp on the outside. Let cool and debone the chicken. In a deep skillet or medium saucepan over medium heat saute the onion and celery in the butter until tender.