Old Fashioned Southern Cornbread Dressing Recipe With Boiled Eggs

Place skillet in oven 4 minutes.

Old fashioned southern cornbread dressing recipe with boiled eggs. 2 boiled eggs diced. With all that butter and buttermilk this cornbread creates the perfect base for some really flavorful old fashioned cornbread dressing. The raw eggs bind everything together and the hard boiled eggs make it a classic.

Sprinkle with salt pepper and sage. To use fresh herbs double the amounts. 7 8 cups of chicken stock not broth salt.

Bake 350 degrees 45 minutes to 1 hour depending on desired firmness. The full recipe is here but for the sake of saving you time and frustration here s the short version. In a large bowl combine the crumbled corn bread onion garlic celery and eggs.

Southern thanksgiving cornbread dressing step by step. Preheat oven to 350 degrees f 175 degrees c. Preheat oven to 400.

Is full of sage and thyme. 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. Adjust the seasonings as needed then add the eggs and add in additional stock if it isn t moist enough.

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. Add the chicken and turkey broth 1 cup at a time until the cornbread becomes moist but not wet. 6 eggs beaten lightly.