Southern Cornbread Dressing
There is nothing better than this Southern Cornbread Dressing! It's moist, full of flavor, easy to make, and SO. GOOD.
Servings: 12 servings
Calories: 169kcal
Ingredients
- 10 inch pan cornbread
- 5 buttermilk biscuits
- 2 cups chopped onion
- 1 cup diced celery
- 2 Tablespoons salted butter
- 3 boiled eggs chopped
- 3 large eggs beaten
- 8 cups chicken stock
- salt and pepper to taste
Instructions
- Heat oven to 350℉/177℃.
- Spray a 10-inch x 14-inch x 3-inch casserole with cooking spray. Set aside.
- Cut crust off cornbread.
- Crumble into a large mixing bowl.
- Crumble biscuits into bowl with cornbread. Set aside.
- In a large skillet, melt butter over medium heat.
- Add onion and celery.
- Sauté until onions are translucent, about 5 minutes.
- Add to bread mixture.
- Add boiled eggs. Mix.
- Stir in stock.
- Season to taste with salt and pepper.
- Add beaten eggs.
- Pour into prepared casserole.
- Bake until browned and puffy, about 90 minutes.
Notes
- Don't mix everything ahead of time. It sours pretty quickly. If you're gonna prep this ahead of time, keep everything separated until you're ready to bake!
- Keep an eye on this casserole while it's in the oven. You may need to cover with foil to prevent the top from burning while it bakes.
- The casserole shouldn't be thick before you bake. It should be juicy.
Nutrition
Serving: 1slice | Calories: 169kcal | Carbohydrates: 15g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 99mg | Sodium: 401mg | Potassium: 288mg | Fiber: 1g | Sugar: 5g | Vitamin A: 230IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg