Description
Indulge, in the essence of the South with this Cornbread Dressing, which combines the softness of homemade cornbread and the aromatic spices to create a harmonious blend. Every bite offers a medley of flavors and textures thanks, to the touch of sautéed onions and celery. Made with Martha White and White Lily flours this dish is a timeless classic that will shine at any gathering warming hearts with its charm and richly satisfying taste. Treat yourself to a plateful of traditions meticulously prepared with love and bursting with flavors.
Ingredients
Cornbread:
1 c self-rising cornmeal, I use Martha White
1/2 c self-rising flour, I use White Lily
3/4 c buttermilk
2 eggs
2 tbsp Vegetable oil
Dressing:
8 tbsp butter (1 stick)
3 medium onions, chopped
4 stalks celery, chopped
1 1/2 tsp dried sage
1 tsp poultry seasoning
3/4 tsp salt
1/2 tsp pepper
3 pieces toast, crumbled
1/2 c milk
3 eggs, lightly beaten
2 to 2 1/2 c chicken stock or broth
2 tbsp butter
Instructions
For the Cornbread:
Preheat your oven to 400°F (200°C).
In a bowl mix together 1 cup of cornmeal, ½ cup of flour, ¾ cup of buttermilk, 2 eggs and 2 tablespoons of oil.
Grease a 9-inch pan. Pour the mixture into it.
Bake in the preheated oven for 20 to 25 minutes until it’s cooked through and crumble it afterward.
For the dressing:
Lower the temperature to 350°F (175°C).
In a pan over medium heat melt 8 tablespoons of butter.
Add in chopped onions and celery stalks (3 each). Sauté until they become soft.
Stir in dried sage (1½ tsp), poultry seasoning (1 tsp), salt (¾ tsp) and pepper (½ tsp).
In a bowl combine the cornbread with crumbled pieces of toast (3), milk-egg mixture, chicken broth (about 2 cups) and sautéed veggies.
Mix everything well until you have a moist consistency. Feel free to add broth if needed.
Transfer the mixture to a greased baking dish. Dot it with pieces of butter (about 2 tablespoons).
Bake for 30 minutes. Until the top turns light brown.
Now you can enjoy your homemade cornbread dressing!
Notes
Indulge, in the flavors of the South with a gluten-free twist on the classic Cornbread Dressing. This ensures that everyone at the table can savor its taste. Start by replacing the self-rising cornmeal and flour in the cornbread with your gluten-free alternatives. Brands, like Bobs Red Mill offer options that maintain both flavor and texture. Also make sure your buttermilk is gluten-free as some brands might contain additives. For the toast used in the dressing choose a trusted gluten-free bread. Ensure it’s perfectly toasted before crumbling.
By making these substitutions your dressing will still capture all those savory flavors and have that satisfying texture that makes it a beloved Southern dish. In fact, you’re not just creating a gluten-free version of Cornbread Dressing; you’re crafting an inclusive and delightful dish that everyone will be begging for seconds of regardless of their dietary needs.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
