super moist southern cornbread dressing
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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
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1 cflour
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2 cself rising corn meal mix
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1 tspbaking powder
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1 tspsalt
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1 ccream style corn
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1 csour cream
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1 cmilk
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3eggs beaten
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1 stickbutter
- FOR THE DRESSING
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1recipe cornbread crumbled
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1 cchopped celery
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1large onion, chopped
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salt and pepper
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sage and poultry seasoning to taste
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4 cchicken broth
How To Make super moist southern cornbread dressing
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1Preheat oven to 400.
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2For 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.
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3Pour into the hot skillet and bake at 400 degree for 30 minutes.
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4In 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.
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5Spoon 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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