Cornbread dressing or stuffing

By mrsbagge

very moist traditional southern classic

Ingredients

• 1 c butter, divided
• 3 c plain white cornmeal
• 1 c flour
• 2 T sugar
• 2 tsp baking powder
• 1 1/2 tsp salt
• 1 tsp baking soda
• 7 lg eggs
• 3 c buttermilk
• 3 c soft, fresh breadcrumbs
• 3 c finely chopped celery
• 2 c finely chopped onion
• 1/2 c finely chopped fresh sage (or 1 T dried sage)
• 4 (10 1/2 oz) cans of condensed chicken both, undiluted (or 5 cans for a very moist dressing)
• 1 T fresh ground pepper

Details

Servings 16

Preparation

Step 1

1. Preheat oven to 425'. Place 1/2 c butter in 13x9 pan. Heat in oven for 4 min.

2. Combine cornmeal, flour, sugar, baking poweder, salt and baking soda in a bowl. Whisk in 3 eggs and buttermilk.

3. Pour hot butter from pan into batter. Stirring until blended. Pour batter into pan.

4. Bake for 30 minutes or until golden brown. Cool and crumble.

5. Mix crumbled cornbread and breadcrumbs in large bowl. Melt remaining 1/2 c butter in a large skillet, add celery and onion and saute until tender.

6. Stir in sage, saute one more minute. Stir vegetables, chicken broth, pepper and remaining 4 eggs into cornbread mix.

7.Pour into lightly greased 13x9 baking dish and an 8 in square baking dish. Cover and chill 8 hours if desired.

8. Preheat overn to 375'. Bake uncovered 35-40 minutes until golden brown