Food Pavilion Recipes
https://www.foodpavilion.com/Recipes/Detail/443/
Homemade Cornbread Dressing
Yield: 16 servings
Ingredients
| 1 |
cup |
butter or margarine, divided
|
|
|
| 3 |
cups |
white cornmeal
|
|
|
| 1 |
cup |
all purpose flour
|
|
|
| 2 |
teaspoons |
baking powder
|
|
|
| 1 |
teaspoon |
baking soda
|
|
|
| 1 1/2 |
teaspoon |
salt
|
|
|
| 2 |
Tablespoons |
granulated sugar
|
|
|
| 7 |
|
large eggs, divided
|
|
|
| 3 |
cups |
buttermilk - see note
|
|
|
| 3 |
cups |
soft bread crumbs
|
|
|
| 2 |
cups |
finely chopped onion
|
|
|
| 3 |
cups |
finely chopped celery
|
|
|
| 1/2 |
cup |
finely chopped fresh sage
|
|
|
| 10 |
cups |
(80 ounces) condensed chicken broth, undiluted
|
|
|
| 1 |
Tablespoon |
freshly ground pepper
|
|
|
Directions:
Preheat oven to 425 degrees F
Place 1/2 cup butter in a 13x9- inch pan. Place in oven for 4 minutes until melted and remove.
In separate bowl, combine cornmeal, flour, baking powder, baking soda, salt and sugar; whisk in 3 eggs and buttermilk. Pour hot butter from pan into cornbread batter, stirring until blended. Pour batter into 13x9- inch pan.
Bake for 30 minutes. Cool, then crumble cornbread into a large bowl; stir in soft bread crumbs, and set aside.
Turn oven temperature down to 375 degrees F
Melt remaining 1/2 cup butter in large skillet over medium heat; add onion and celery, saute until tender. Stir in sage and cook 1 minute.
Stir the onion/celery mixture and remaining 4 eggs, chicken broth, and pepper into cornbread mixture; pour into 1 lightly greased 13x9- inch pan and 1 lightly greased 8- inch square baking dish.
Bake at 375 degrees F for 35 to 40 minutes.
*No buttermilk? Substitute 3 tablespoon lemon juice and enough milk to make 3 cups.
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://www.foodpavilion.com/Recipes/Detail/443/