Southern Style Cornbread Dressing.
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Alright, don't linger, let's task this southern style cornbread dressing formula with 21 components which are undoubtedly easy to acquire, and we have to process them at the very least through 10 tips. You should invest a while on this, so the resulting food could be perfect.
Ingredients requirements - Southern Style Cornbread Dressing:
- Need - Buttermilk cornbread.
- Provide 1 cup - corn meal.
- You need 1 cup of all-purpose flour, use rice flour for GF.
- Give 3 tbsp for sugar.
- Prepare 1 tbsp - baking powder.
- You need 1 1/2 tsp kosher salt.
- You need 2 - eggs lightly beaten.
- You need 1 cup for buttermilk.
- Prepare 1 stick - unsalted butter, melted.
- Prepare - Cornbread Stuffing.
- Prepare 1 - 14 oz bag herb season stuffing mix, Pepperidge Farm makes a great one, there are several GF options if you prefer.
- Give 2 stick of unsalted butter.
- Provide 2 cup of fine chopped onion.
- You need 1 1/2 cup chopped celery.
- You need 3 clove - minced garlic.
- Need 5 cup chicken or turkey stock.
- Prepare 5 eggs lightly beaten.
- Prepare 1/4 cup for chopped fresh sage.
- Prepare 3 sprigs thyme, leaves only.
- Need 3 of tablespoons poultry seasoning blend.
- You need 1 for salt and pepper to taste.
Southern Style Cornbread Dressing steps:
- for cornbread, grease a 10" cast iron skillet and place in oven and preheat to 425.
- in large mixing bowl combine dry ingredients for cornbread, in separate bowl whisk together wet ingredients and then combine with dry ingredients. stir until just incorporated.
- pour batter in preheated skillet and smooth to edges, bake until golden but not over dry, about 16 minutes. remove from skillet immediately to completely cool.
- for cornbread dressing, preheat oven to 350. in a LARGE stock pot, crumble cornbread and mix in stuffing mix and stir in poultry seasoning.
- saute onion and celery in one stick of butter until translucent and stir into cornbread mixture.
- melt remaining stick of butter and in a large mixing bowl combine butter, stock, eggs, sage, and thyme.
- add stock mixture to cornbread mixture, stir well to thoroughly combine, season with salt and pepper.
- pour in to a well greased 9 x 13 casserole dish and bake at 350 uncovered until set, about 45 minutes.
- If doing the gluten free version check in early.. It tends to brown faster... Almost had a disaster.
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