From-Scratch Cornbread Dressing Recipe
Prep Time:
20 minutes
Cook Time:
1 hour
Servings:
12 Servings
Ingredients
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • ⅔ cup sugar
  • 1 teaspoon salt
  • 3 ½ teaspoons baking powder
  • ⅓ cup + 2 tablespoons butter, divided
  • 1 cup milk
  • 3 eggs, divided
  • 2 cups celery, chopped
  • 2 shallots, diced
  • 32 ounces chicken broth
  • 1 tablespoon poultry seasoning
  • 2 tablespoons sage
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup fresh parsley
Directions
  1. Preheat the oven to 400 F and spray a 9x9-inch baking dish with cooking spray.
  2. In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
  3. Make a well in the center of your dry ingredients and add ⅓ cup of melted butter, milk, and 1 egg. Mix until blended
  4. Pour the batter into the baking dish and bake for 20 to 25 minutes, until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
  5. Let the cornbread cool for an hour then crumble it into a large Ziploc and leave unzipped on the counter for 24 hours.
  6. When the cornbread has sat for a day, you can finish the recipe.
  7. Preheat the oven to 400 F.
  8. Melt the remaining butter in a frying pan and add the celery and shallots. Sauté for 5 minutes.
  9. Put the crumbled cornbread into a large bowl and add the broth. Mix well. Add the poultry seasoning, sage, salt, and pepper.
  10. Stir in the celery and shallots. Beat the remaining 2 eggs and add to the bowl.
  11. Pour the dressing into a 9x13-inch baking dish and cover. Bake for 35 minutes. Remove cover the last 15 minutes so the top gets browned.