This savory and satisfying Cornbread Dressing is a perfect addition to any holiday feast or cozy family dinner. The combination of crumbled cornbread, flaky biscuits, and a blend of aromatic vegetables, herbs, and chicken stock creates a rich, flavorful dish that will appeal to both traditionalists and those seeking a comforting, homemade side. The salty and savory notes, coupled with the tender texture, make this Cornbread Dressing a crowd-pleasing favorite that will have your guests coming back for seconds. Whether you're hosting a Thanksgiving gathering or simply looking to add a delicious, homemade touch to your weeknight meal, this recipe is sure to delight and satisfy.
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Ingredients
1 tbsp(s) Poultry seasoning
Cornbread
2 cup(s) Self-rising yellow cornmeal
1 cup(s) Self-rising flour
Instructions
1. Prepare the cornbread: In a large bowl, combine the self-rising yellow cornmeal and self-rising flour. Add the milk and vegetable oil, and stir until just combined. Pour the batter into a greased muffin tin and bake at 400°F for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cornbread muffins to cool completely.
2. Prepare the biscuits according to the package instructions or your preferred recipe.
3. In a large skillet, sauté the chopped celery and onion until softened, about 5-7 minutes.
4. In a large bowl, crumble the cooled cornbread muffins and biscuits into bite-sized pieces.
5. Add the sautéed celery and onion, chicken stock, poultry seasoning, and salt to the bowl with the crumbled cornbread and biscuits. Stir to combine.
6. Beat the eggs in a separate bowl, then add them to the cornbread mixture and stir until well incorporated.
7. Transfer the cornbread dressing to a greased baking dish and bake at 350°F for 30-40 minutes, or until the top is golden brown and the center is set.
8. Serve the cornbread dressing hot and enjoy.
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