super moist southern cornbread dressing

Recipe by
Pamela Rappaport
The Villages, FL

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.

yield 8 serving(s)
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For super moist southern cornbread dressing

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

How To Make super moist southern cornbread dressing

  • 1
    Preheat oven to 400.
  • 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.
  • 3
    Pour into the hot skillet and bake at 400 degree for 30 minutes.
  • 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.
  • 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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