Southern Cornbread Dressing
Cornbread Dressing is a staple during the holidays. Don't reach for one that comes out of a box or sells itself short by using highly processed ingredients. This recipe is simple, straight-forward, and utilizes nutrient dense foods. You'll love it.
Ingredients
Cornbread
- 10 tbsp Unsalted Butter, divided
- 2 cup Corn Flour (Preferably freshly milled popcorn)
- 2 cup Soft White Wheat Flour, freshly milled
- ¼ cup Honey Granules or Sucanat or White Sugar
- 2 tbsp Baking Powder
- 2 tsp Salt
- 1½ cup Buttermilk*
- 4 tbsp Sour Cream
- 4 Eggs
Cornbread Dressing
- 1 cup Unsalted Butter (2 sticks), divided
- 1 Medium Onion (1½ cups), diced
- 1 Bunch of Celery (1½ cups), finely diced
- ½ cup Soft White Wheat flour or all purpose flour
- 1 tsp Salt
- ¼ tsp Black Pepper
- 3 cups Chicken Stock
- 1 cup Heavy Cream
Instructions
Cornbread
- Preheat oven to 400° F. Choose either two 8x8 pans or one 9x13 pan.
- Place 1 tablespoon of butter into each 8x8 pan (or 2 tablespoons into 9x13 pan) and set inside the preheating oven. Watch butter so it doesn't burn, remove pan when melted.10 tbsp Unsalted Butter, divided
- In large bowl, whisk together dry ingredients: corn flour, wheat flour, honey granules, baking powder, and salt. Set aside.2 cup Corn Flour (Preferably freshly milled popcorn), 2 cup Soft White Wheat Flour, freshly milled, ¼ cup Honey Granules or Sucanat or White Sugar, 2 tbsp Baking Powder, 2 tsp Salt
- Melt 8 Tbsp of butter in separate bowl, then whisk in other wet ingredients: buttermilk, sour cream, and lastly the eggs. (Be careful not to add cold eggs directly to melted butter or it will cook them.)10 tbsp Unsalted Butter, divided, 1½ cup Buttermilk*, 4 tbsp Sour Cream, 4 Eggs
- All at once, add wet ingredients to dry and mix until just incorporated.
- Carefully remove hot pan from preheated oven. Pour batter into pan, do NOT stir. Place back into hot oven and cook for 20 minutes.
- Remove from oven and set aside to cool.
Dressing
- In a wide heavy bottomed pan over medium heat, melt 1 stick of butter. Add onion and celery and cook until translucent. This should take roughly 10 minutes. Move on to the next step but watch closely, stirring and adjusting heat to prevent browning.1 cup Unsalted Butter (2 sticks), divided, 1 Medium Onion (1½ cups), diced, 1 Bunch of Celery (1½ cups), finely diced
- In a separate heavy bottomed pot over medium heat, melt 1 stick of butter. Whisk flour into the butter, keeping it moving constantly for 2-3 minutes. Add salt and pepper. SLOWLY whisk in Chicken Stock, ½ cup at a time. Adding the stock should take a few minutes. Whisk after each addition, wait until the mixture thickens before adding more stock. Finally, stir in the heavy cream and turn off the heat.1 cup Unsalted Butter (2 sticks), divided, ½ cup Soft White Wheat flour or all purpose flour, 1 tsp Salt, ¼ tsp Black Pepper, 3 cups Chicken Stock, 1 cup Heavy Cream
- Add the onion and celery mixture to the pot with the stock and cream. Stir well and remove from heat.
Assemble Cornbread Dressing
- Using your *clean* hands, crumble the cornbread into the pot with the dressing. Stir until cornbread is soaked with the liquid dressing.
- Distribute ⅔ into 9x13 pan and ⅓ into 8x8 pan. Spread out evenly and bake in a preheated oven (still set at 400° F) for 25-30 minutes or until golden brown on top. Serve warm.
Notes
*If you don't have buttermilk, before you begin this recipe, measure 3/4 cup of milk and add 1 Tbsp. of lemon juice or vinegar. Let it sit 5-10 minutes. It will thicken slightly and work in a pinch but nothing replaces real buttermilk (sorry). You can also substitute plain Greek yogurt.
Nutrition
Calories: 533kcalCarbohydrates: 43gProtein: 10gFat: 37gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 150mgSodium: 946mgPotassium: 321mgFiber: 4gSugar: 8gVitamin A: 1230IUVitamin C: 1mgCalcium: 226mgIron: 2mg
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