Deliciously moist and perfectly seasoned, this five-star recipe really has no rivals. It does take a little extra time to prepare cornbread dressing from scratch, but it's definitely worth the effort, and freezes beautifully.
Place 1/2 cup 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 at 425° for 30 minutes or until golden brown. Cool.
Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.
Melt remaining 1/2 cup 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 to 40 minutes or until golden brown.
*1 tablespoon dried rubbed sage may be substituted for fresh sage.
Andouille Sausage, Apple, and Pecan Dressing: Brown 3/4 pound diced andouille sausage in a skillet over medium heat; drain. Add sausage; 2 Granny Smith apples, chopped; and 2 cups chopped toasted pecans to dressing. Proceed as directed, baking 40 to 45 minutes or until done.
Whether it's Easter dinner or Christmas dinner, this ultimate comfort dish is perfect for holiday entertaining. Pairing with a pork roast, ham, or turkey will complement this dressing perfectly. Bring some colorful vegetables to the table with a simple green salad and some maple bacon green beans.
For the past 27 years (my whole life) and then some, the dressing served at holidays was purchased by my grandmother at the Piggly Wiggly. I was asked to make the dressing for Christmas this year. Since I had no idea how to make it, I researched and settled on this recipe. I needed to feed at least 25 people, so I increased the recipe by ¼. I was able to fill 2 9x13 dishes, and we had plenty for left overs. I had self-rising cornmeal, so I left out the baking powder and used just a little bit of baking soda. I knew the baking powder was in the cornmeal but I wasn’t sure about the baking soda, so that’s why I added it and the bread turned out just fine. The dressing was really liquidy when I poured it into the dishes, but it turned out perfectly moist and the texture was spot on. Everybody said it was the best cornbread dressing ever, and no, I did not solicit the compliments. I am now in charge of making the dressing forever...or until somebody can beat this recipe.
I plan on making this for Christmas supper, as I love the idea of making it the night before to save time. I'm not a seasoned cook, so I have what may seem like a silly question. After chilling the dressing overnight, should it be brought to room temperature before it goes into the oven? How long should the dressing sit out before baking? I appreciate any feedback.
Great recipe! If your looking for a simple southern cornbread dressing just like Grandma used to make, this is it. I substituted fresh rubbed sage for fresh. For the soft bread crumbs I used my homemade sour dough bread. It was delicious. I'm looking forward to trying the additions of sausage, apples and pecans...sounds yummy!
I thought this made a pretty good dressing, though the cornbread part turned out a bit sweet for my tastes. I would make it again, but I'd cut down on the sugar. Otherwise, it was very good and had a lovely consistency.