Cornbread Dressing
This Cornbread Dressing recipe is a recipe that was passed down from my great grandmother, to my mother to me. If you're looking for a southern, flavorful and holiday favorite side dish. This is the dish for you!
Equipment
- Cast Iron Skillet
- Large Mixing Bowl
- Medium Mixing Bowl
- Spatula
- Potato Masher
- Whisk
- Food Processor
- Baking Dish 13x9
Ingredients
- 1 Batch Celery Stalk Chopped
- 3 Medium Onions Quartered
- 3 Cups Yellow Cornmeal
- 1/2 Cup Wesson Canola Oil
- Pinch Poultry Seasoning
- 2.5 Cups Turkey Broth
- 1 Cup Flour
- 8 Large Eggs Whisked
- 1 Tbsp Accent
- Half Loaf White Bread
- 2 Sticks Butter Melted
- 2 Tbsp Salt
- 1 Tbsp Pepper
- 2.5 Cups Buttermilk
Instructions
- Preheat Oven to 375. Cover bottom of cast iron with canola oil and add in oven.
- Preheat oven to 375°F. Coat the bottom of a cast iron skillet with 1/4 cup canola oil and place it in the oven.
- In a large bowl, mix yellow cornmeal, flour, 2 eggs, 1/4 cup canola oil, and buttermilk until smooth. Pour into the hot skillet and bake for 45 minutes.
- Blend onions and celery until smooth; set aside. In a medium bowl, mash white bread with 1 cup of turkey broth.
- In a large bowl, crumble the cooked cornbread and combine with the pureed vegetables, mashed bread, 1.5 cups turkey broth, poultry seasoning, salt, pepper, and Accent. Stir in melted butter and 6 whisked eggs until well mixed.
- Transfer the mixture to a 13x9 baking dish and bake for 1 hour 15 minutes, or until golden with crisp edges. Perfect for holiday gatherings or Sunday dinner—enjoy!