The best moist cornbread dressing!
Ingredients
Cornbread
▢ 1 cup plain cornmeal
▢ 1/2 cup plain flour
▢ 1 tsp backing powder
▢ 1/4 tsp baking soda
▢ 1/2 tsp salt
▢ 3/4 cup buttermilk
▢ 2 eggs
▢ 2 tablespoons Vegetable oil
Cornbread Instructions
Preheat oven to 400 degrees.
Make the cornbread first, preferably a day or two in advance. To make the cornbread, mix cornmeal, flour, backing powder, soda and salt in a bowl and mix well. Add the eggs and milk and stir until a soft batter forms. Add the oil and stir gently to avoid interrupting the leavening. Pour into a lightly greased 9-inch cast iron pan or a 9-inch baking pan. Bake for 20 to 25 minutes or until golden brown. Turn the cornbread out immediately onto a cooling rack so the top of the bread doesn’t become soggy.
Dressing
▢ 8 tablespoons butter (1 stick)
▢ 3 medium onion, chopped
▢ 4 stalks celery, chopped
▢ 1 1/2 teaspoons dried sage
▢ 1 teaspoon poultry seasoning
▢ 3/4 teaspoon salt
▢ 1/2 teaspoon pepper
▢ 3 pieces toast, crumbled (I use brioche bread)
▢ 1/2 cup milk
▢ 3 eggs, lightly beaten
▢ 2 to 2 1/2 cups chicken stock or broth
▢ 2 tablespoons butter
In a large skillet, heat butter over medium heat. Add celery and onion and cook until soft making sure the onions do not brown. Add sage, poultry seasoning, salt, and pepper to onion mixture and heat until the sage is fragrant. While the onions and celery are softening, crumble the corn great and toast in a large bowl.
Whisk together milk and eggs and add to bowl. Stir in 2 cups of chicken broth.
Stir in onion mixture. Mixture should be very moist. Add more broth if necessary.
Transfer to a greased baking dish. Cut butter into small slivers and scatter on top of dressing.
Bake at 350 degrees for 30 minutes, or until it turns light brown