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Per serving
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- 1
Bake the cornbread
Preheat the oven to 375 degrees F. In a bowl, whisk together the flour, cornmeal, sugar, baking powder and 1/2 teaspoon of the salt. In a smaller bowl, whisk 1 egg with 2/3 cup water, the milk and 2 tablespoons oil. Stir the wet into the dry just until blended, don't overwork it. Scrape into a greased 8-inch square pan and bake until a toothpick comes out clean, 15 to 20 minutes. Cool completely on a wire rack.
- 2
Crumble and toast
Drop the oven down to 350 degrees F. Crumble the cooled cornbread into a large bowl, breaking it into little pieces, then toss in the toasted, cubed bread until it's all mixed together.
- 3
Sweat the vegetables
In a nonstick skillet, cook the chopped celery and onion in 1 teaspoon oil until good and tender, about 6 minutes. Stir them into the cornbread mixture.
- 4
Make the broth
Dissolve the bouillon granules in 1/4 cup boiling water and let it cool a minute so it doesn't cook your eggs. In a large bowl, whisk together the chicken broth, 2 eggs, the parsley, sage, poultry seasoning, basil, rosemary, the remaining 1/2 teaspoon salt and the thyme, then stir in the bouillon. Pour it over the cornbread mixture and toss until every crumb is coated.
- 5
Bake it off
Spoon everything into a greased 13x9-inch baking dish. Cover with foil and bake 20 minutes. Uncover and bake until the top is lightly browned, 25 to 30 minutes more.
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Southern Cornbread Dressing
Created by: DeepSouthDiner
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tbsp sugar
- 1 tbsp baking powder
- 1 tsp salt
- 3 eggs
- 1 cup water
- 1/3 cup milk
- 2 tbsp canola oil
- 10 bread
- 3 cup celery
- 1 1/3 cup onion
- 3 tsp chicken bouillon granules
- 14 1/2 oz chicken broth
- 2 tsp dried parsley
- 1 1/2 tsp sage
- 1 tsp poultry seasoning
- 1 tsp dried basil
- 1 tsp dried rosemary
- 1/2 tsp dried thyme
Instructions
- Bake the cornbreadPreheat the oven to 375 degrees F. In a bowl, whisk together the flour, cornmeal, sugar, baking powder and 1/2 teaspoon of the salt. In a smaller bowl, whisk 1 egg with 2/3 cup water, the milk and 2 tablespoons oil. Stir the wet into the dry just until blended, don't overwork it. Scrape into a greased 8-inch square pan and bake until a toothpick comes out clean, 15 to 20 minutes. Cool completely on a wire rack.
- Crumble and toastDrop the oven down to 350 degrees F. Crumble the cooled cornbread into a large bowl, breaking it into little pieces, then toss in the toasted, cubed bread until it's all mixed together.
- Sweat the vegetablesIn a nonstick skillet, cook the chopped celery and onion in 1 teaspoon oil until good and tender, about 6 minutes. Stir them into the cornbread mixture.
- Make the brothDissolve the bouillon granules in 1/4 cup boiling water and let it cool a minute so it doesn't cook your eggs. In a large bowl, whisk together the chicken broth, 2 eggs, the parsley, sage, poultry seasoning, basil, rosemary, the remaining 1/2 teaspoon salt and the thyme, then stir in the bouillon. Pour it over the cornbread mixture and toss until every crumb is coated.
- Bake it offSpoon everything into a greased 13x9-inch baking dish. Cover with foil and bake 20 minutes. Uncover and bake until the top is lightly browned, 25 to 30 minutes more.