Cornbread Dressing Recipe

Name: Cornbread Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups corn meal; 1 cup self-rising flour; 2 large onions, chopped; 2 cups celery, chopped; 4 eggs; 1 Tbsp oil; 1 Tbsp baking powder; 1 Tbsp granulated sugar; 1- 2 cups buttermilk; salt to taste; 10 slices loaf bread; chicken broth; 6 eggs

Servings: persons

2 cups corn meal
1 cup self-rising flour
2 large onions, chopped
2 cups celery, chopped
4 eggs
1 Tbsp oil
1 Tbsp baking powder
1 Tbsp granulated sugar
1- 2 cups buttermilk
salt to taste
10 slices loaf bread
chicken broth
6 eggs

1
Mix first 8 ingredients, using enough buttermilk to mix well. Pour into a greased 11 x 13 pan or two cake pans.
2
Bake for 35 to 45 minutes at 350 degrees.
3
When cool, crumble.
4
This can be done ahead of time and kept in refrigerator.
5
When ready to prepare, place bread into a large bowl; add loaf bread on top.
6
Beat six eggs and add.
7
Add black pepper and more salt if needed.
8
Heat broth and pour over rest.
9
Mix well.
10
A long-tined fork works well for this.
11
Mixture should be soupy.
12
Bake at 350 degrees for 45 - 60 minutes.

840

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups corn meal, 1 cup self-rising flour, 2 large onions, chopped, 2 cups celery, chopped, and more.

Yes, Cornbread Dressing falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cornbread Dressing

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