Ingredients
Method
Turn cooking mode on
For the Cornbread:
1.
Preheat oven to 400°F. Mix flour, sugar, and cornmeal in a large mixing bowl.
2.
In another bowl, whisk eggs with buttermilk and add to dry ingredients. The batter should be as thick as cake batter. Add more buttermilk if it is too dry, or more cornmeal if it is too thin.
3.
Pour oil into a medium-sized cast iron skillet. Heat skillet in the oven for 5 to 7 minutes. Carefully pour the hot oil into the cornbread mixture and stir well.
4.
Pour batter into the hot cast iron skillet and cook until golden brown, about 25 minutes.
For the Southern Sage Cornbread Dressing:
1.
Crumble cornbread and saltines together.
2.
Add remaining ingredients in and stir until well mixed and the liquid has absorbed into the cornbread and crackers. At this point it should be very moist and mushy—close to the consistency of wet sand. If not, add more chicken broth.
3.
Pour into a 9×13 casserole dish.
4.
Bake at 350°F for 1-1.5 hours. Dressing should be set in the middle and golden brown.
For
8
M
I
2
cups
Celery, chopped finely
2
cup
Yellow onion, chopped finely
1
stick
Butter, melted
1
tbsp
Sage
1
tbsp
Poultry seasoning
1
Bay leaf
1
can
Cream of chicken soup
8
cups
Cornbread, crumbled (see recipe below)
2
cups
Saltine cracker crumbs, crumbled
8
cups
Chicken broth
3
Eggs, beaten
Cornbread (for dressing)
2
cups
Self-rising flour
2
cups
White self-rising cornmeal
2
Eggs
3
cups
Buttermilk
1/4
cup
Oil
1/4
cup
Sugar
Made it?
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C
Clara W
a month ago
Been making dressing for my family for over 50 years. Used this recipe this year and it was delicious. So easy and great having exact measurements. The only change-I puree the celery I order to hide it. Because after all these years my family has no idea they are eating CELERY! Thanks for a great recipe.
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T
Toni R
a month ago
What kind of oil? Thanks :)
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Elizabeth Heiskell
a month ago
Vegetable oil! Or shortening or butter.
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C
Clara W
a month ago
What do you cook cornbread on? Clara (born and raised in the delta)
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Elizabeth Heiskell
a month ago
450 degrees F!
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Tamie H
a month ago
The recipe does not match the video. No cream corn listed and no bell pepper added. I am confused..
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P
Paige S
a month ago
I’m going with two cans cream of chicken and the bell pepper
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Elizabeth Heiskell
a month ago
Hi friends! I am SO sorry about the mix-up. That was an old recipe but it should be updated now :) Forgive me! Happy Thanksgiving!
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J
Judy K J
2 months ago
I joined the second helpings.theclubb.co and you have my payment method for a year. How do I print the ingredients and method now that I have it up?
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Elizabeth Heiskell
2 months ago
Hi Judy! Thanks for being here, friend! You can click "add all to shopping list" under the ingredients, then in the upper right hand corner of your screen, you'll see the shopping list icon. Click on that, and you'll be able to print your grocery list!
Like
Reply
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Ingredients
Method
Turn cooking mode on
For the Cornbread:
1.
Preheat oven to 400°F. Mix flour, sugar, and cornmeal in a large mixing bowl.
2.
In another bowl, whisk eggs with buttermilk and add to dry ingredients. The batter should be as thick as cake batter. Add more buttermilk if it is too dry, or more cornmeal if it is too thin.
3.
Pour oil into a medium-sized cast iron skillet. Heat skillet in the oven for 5 to 7 minutes. Carefully pour the hot oil into the cornbread mixture and stir well.
4.
Pour batter into the hot cast iron skillet and cook until golden brown, about 25 minutes.
For the Southern Sage Cornbread Dressing:
1.
Crumble cornbread and saltines together.
2.
Add remaining ingredients in and stir until well mixed and the liquid has absorbed into the cornbread and crackers. At this point it should be very moist and mushy—close to the consistency of wet sand. If not, add more chicken broth.
3.
Pour into a 9×13 casserole dish.
4.
Bake at 350°F for 1-1.5 hours. Dressing should be set in the middle and golden brown.
For
8
M
I
2
cups
Celery, chopped finely
2
cup
Yellow onion, chopped finely
1
stick
Butter, melted
1
tbsp
Sage
1
tbsp
Poultry seasoning
1
Bay leaf
1
can
Cream of chicken soup
8
cups
Cornbread, crumbled (see recipe below)
2
cups
Saltine cracker crumbs, crumbled
8
cups
Chicken broth
3
Eggs, beaten
Cornbread (for dressing)
2
cups
Self-rising flour
2
cups
White self-rising cornmeal
2
Eggs
3
cups
Buttermilk
1/4
cup
Oil
1/4
cup
Sugar
Made it?
Cancel
C
Clara W
a month ago
Been making dressing for my family for over 50 years. Used this recipe this year and it was delicious. So easy and great having exact measurements. The only change-I puree the celery I order to hide it. Because after all these years my family has no idea they are eating CELERY! Thanks for a great recipe.
Like
Reply
Cancel
T
Toni R
a month ago
What kind of oil? Thanks :)
Like
Reply
Cancel
Elizabeth Heiskell
a month ago
Vegetable oil! Or shortening or butter.
Like
Reply
Cancel
C
Clara W
a month ago
What do you cook cornbread on? Clara (born and raised in the delta)
Like
Reply
Cancel
Elizabeth Heiskell
a month ago
450 degrees F!
Like
Reply
Cancel
Tamie H
a month ago
The recipe does not match the video. No cream corn listed and no bell pepper added. I am confused..
Like
Reply
Cancel
P
Paige S
a month ago
I’m going with two cans cream of chicken and the bell pepper
Like
Reply
Cancel
Elizabeth Heiskell
a month ago
Hi friends! I am SO sorry about the mix-up. That was an old recipe but it should be updated now :) Forgive me! Happy Thanksgiving!
Like
Reply
Cancel
J
Judy K J
2 months ago
I joined the second helpings.theclubb.co and you have my payment method for a year. How do I print the ingredients and method now that I have it up?
Like
Reply
Cancel
Elizabeth Heiskell
2 months ago
Hi Judy! Thanks for being here, friend! You can click "add all to shopping list" under the ingredients, then in the upper right hand corner of your screen, you'll see the shopping list icon. Click on that, and you'll be able to print your grocery list!
Like
Reply
Cancel
