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Cornbread Dressing Recipe

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This recipe for Cornbread Dressing is from Tucker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
Place 1/2 c. butter in a 13 x 9 inch pan; heat in oven at 425º 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 375º for 35-40 minutes or until golden brown.
Number Of Servings:
Number Of Servings:
16-18

 

 

 

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