Making Cornbread Dressing

The first step in making Cornbread dressing is making the cornbread. For many years, I bought cornbread stuffing mix from the store. But one year I took the extra step to make my own cornbread and what a huge difference it made. I was sold. Here's my Eli, who loves to bake, making our cornbread after dinner.


Meanwhile, Meredith was grating soap for detergent making, I am almost completely out!

Here's the final product, nothing fancy really but it takes great made for stuffing.

Buttermilk Cornbread





4 tbsp. melted butter


2 1/2 cups yellow cornmeal


1 1/4 tsp. salt


1 tsp. sugar


4 tsp. baking powder


3 large eggs


1 1/4 cups buttermilk





Preheat oven to 425 degrees, grease 8" square pan, set aside.


Wisk together cornmeal, salt, sugar and baking powder in a medium sized bowl. In a separate bowl, wisk together eggs, buttermilk and butter, then add to cornbread mix. Stir until combined well, bake for 25 minutes or until done.

Cornbread Stuffing





4 tbsp. unsalted butter


2 onions, finely chopped


4 garlic cloves, minced


4 stalks celery, finely chopped


buttermillk cornbread


1/2 c. finely chopped parsley/flat leaf


2 tbsp. finely chopped fresh thyme


2 tbsp. finely chopped fresh oregano


4 large eggs


2 c. chicken stock


1 1/2 tsp. salt/ 1/2 tsp pepper





Preheat oven to 375 degrees. Melt butter in sauce pan. Add onions, garlic and celery, cook over medium heat until tender, 8 minutes or so.





Crumble cornbread in large bowl, add onion mixture, parsley, thyme, oregano, eggs, stock, salt and pepper and combine well. Transfer into 2 quart, oiled casserole dish and bake until golden brown or about 45 minutes.





Enjoy! More recipes tomorrow!





Kelly