Southern Cornbread Dressing
Ingrediënten
- 1 cup 2 sticks unsalted butter, divided
- 3 cups white cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1½ teaspoons salt
- 1 teaspoon baking soda
- 7 large eggs divided
- 3 cups buttermilk
- 3 cups soft breadcrumbs
- 2 medium onions finely diced (about 2 cups)
- 1 large bunch of celery finely diced (about 3 cups)
- ½ cup finely chopped fresh sage leaves* or 1 tablespoon dried rubbed sage
- 6 10½-ounce cans condensed chicken broth, undiluted
- 1 tablespoon freshly ground black pepper
Instructies
- Preheat your oven to 425°F (220°C).
- Place ½ cup of butter in a 13x9-inch baking pan and heat it in the preheated oven for about 4 minutes or until melted.
- In a large mixing bowl, combine the white cornmeal, all-purpose flour, sugar, baking powder, salt, and baking soda.
- Whisk in 3 of the large eggs and the buttermilk until the mixture is well combined.
- Carefully pour the hot melted butter into the cornbread batter, stirring until fully incorporated.
- Then, pour this cornbread batter into the preheated baking pan.
- Bake the cornbread at 425°F for approximately 30 minutes, or until it turns golden brown.
- Allow it to cool.
- Crumble the cooled cornbread into a large bowl, and then stir in the soft breadcrumbs.
- Set this mixture aside.
- In a large skillet, melt the remaining ½ cup of butter over medium heat.
- Add the finely diced onions and celery, and sauté them until they become tender.
- Stir in the chopped sage and sauté for an additional minute.
- Combine the sautéed vegetables, the remaining 4 large eggs, condensed chicken broth, and black pepper with the cornbread mixture.
- Mix everything together until it's well combined.
- Lightly grease a 13x9-inch baking dish and an 8-inch square baking dish.
- Evenly distribute the cornbread mixture between these two dishes.
- Cover the dishes and refrigerate for at least 8 hours, allowing the flavors to meld.
- Preheat your oven to 375°F (190°C).
- Bake the cornbread dressing, uncovered, for 35 to 40 minutes or until it turns golden brown.
Notes / Tips / Wine Advice:
You can substitute 1 tablespoon of dried rubbed sage for fresh sage if necessary.
Andouille Sausage, Apple, and Pecan Variation:
For a delightful variation, try this Andouille Sausage, Apple, and Pecan Dressing:
Brown ¾ pound of diced andouille sausage in a skillet over medium heat, then drain it.
Add the browned sausage, 2 chopped Granny Smith apples, and 2 cups of chopped toasted pecans to the dressing mixture. Follow the same instructions, baking for 40 to 45 minutes or until done.
Enjoy your delicious Southern Cornbread Dressing!
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