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Cornbread Dressing Recipe

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This recipe for Cornbread Dressing, by , is from Tucker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim Hawkins
Added: Wednesday, April 8, 2009


1 c. butter
3 c. white cornmeal
1 c. all-purpose flour
2 tbsp. sugar
2 tsp. baking powder
1 1/2 tsp. salt
1 tsp. baking soda
7 large eggs
3 c. buttermilk
3 c. soft breadcrumbs
2 medium onions, diced (2 c.)
1 large bunch celery, diced (3 c.)
1/2 c. finely chopped fresh sage/ 1 tbsp. dried rubbed sage
6 cans condensed chicken broth
1 tbsp. pepper

Place 1/2 c. butter in a 13 x 9 inch pan; heat in oven at 425 for 4 minutes.

Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk. Pour hot butter into batter, stirring until blended. Pour batter into pan. Bake for 30 minutes.

Crumble cornbread into a large bowl, stir in breadcrumbs, and set aside.

Melt remaining 1/2 c. butter in a large skillet over medium heat; add onions and celery, and saute until tender. Stir in sage and saute 1 more minute.

Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture; pour evenly into 1 lightly greased 13 x 9 inch baking dish and 1 lightly greased 8-inch square baking dish. Cover and chill 8 hours.

Bake uncovered at 375 for 35-40 minutes or until golden brown.

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