Paula Deen’s Southern Cornbread Dressing

Prep Time 10

Cook Time 10

Total Time 20

Indulge in the warm, savory flavors of Paula Deen’s Southern Cornbread Dressing, combining crumbled cornbread, dried white bread, celery, onions, and a blend of seasonings. Ideal for festive gatherings.

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Servings

Ingredients

For the Cornbread:

2 large eggs beaten
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 tablespoons vegetable oil

For the Dressing:

7 slices oven-dried white bread
1 sleeve saltine crackers crumbled
8 tablespoons butter
2 cups celery chopped
1 large onion chopped
7 cups chicken stock
1 teaspoon salt
Freshly ground black pepper to taste
1 teaspoon sage optional
1 tablespoon poultry seasoning optional
5 large eggs beaten

Instructions

Prepare the Cornbread:

Preheat the Oven: Begin by preheating the oven to 350°F (175°C).
Combine Cornbread Ingredients: In a mixing bowl, combine the self-rising cornmeal, self-rising flour, buttermilk, beaten eggs, and vegetable oil. Stir until all ingredients are well incorporated, creating a smooth batter.
Bake the Cornbread: Pour the batter into a greased shallow baking dish. Place in the preheated oven and bake for 20 to 25 minutes, or until the cornbread is golden and a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely before crumbling.

Prepare the Dressing:

Preheat the Oven: Preheat the oven again to 350°F (175°C).
Combine the Bread and Crackers: In a large mixing bowl, crumble the cooled cornbread, tear the dried white bread slices into small pieces, and add the crumbled saltine crackers. Set this mixture aside.
Sauté the Vegetables: In a large skillet, melt the butter over medium heat. Add the chopped celery and onion, cooking until they become soft and translucent, approximately 5 to 10 minutes.
Mix the Ingredients: Transfer the sautéed celery and onion to the large bowl containing the crumbled breads and crackers. Pour in the chicken stock and stir well to combine. Season with salt, black pepper, and, if desired, sage and poultry seasoning. Adjust seasonings to taste.
Incorporate the Eggs and Bake: Add the beaten eggs to the mixture, ensuring everything is well combined. Pour the dressing into a greased baking dish.
Final Bake: Place the baking dish in the oven and bake for 45 to 60 minutes, or until the dressing is golden brown on top and set in the center. Allow to cool slightly before serving.

Notes

To make this Southern Cornbread Dressing gluten-free, substitute the self-rising flour and white bread with gluten-free options, ensuring that the cornmeal is also gluten-free. Choose gluten-free crackers as a replacement for the saltines.

Nutrition

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