Homemade Cornbread Dressing

Yield:
16 servings

Ingredients:

  1. 1 cup butter or margarine, divided
  2. 3 cups white cornmeal
  3. 1 cup all purpose flour
  4. 2 teaspoons baking powder
  5. 1 teaspoon baking soda
  6. 1 1/2 teaspoon salt
  7. 2 Tablespoons granulated sugar
  8. 7 large eggs, divided
  9. 3 cups buttermilk - see note
  10. 3 cups soft bread crumbs
  11. 2 cups finely chopped onion
  12. 3 cups finely chopped celery
  13. 1/2 cup finely chopped fresh sage
  14. 10 cups (80 ounces) condensed chicken broth, undiluted
  15. 1 Tablespoon freshly ground pepper
Directions:

Preheat oven to 425 degrees F

Place 1/2 cup butter in a 13x9- inch pan. Place in oven for 4 minutes until melted and remove.

In separate bowl, combine cornmeal, flour, baking powder, baking soda, salt and sugar; whisk in 3 eggs and buttermilk. Pour hot butter from pan into cornbread batter, stirring until blended. Pour batter into 13x9- inch pan.

Bake for 30 minutes. Cool, then crumble cornbread into a large bowl; stir in soft bread crumbs, and set aside.

Turn oven temperature down to 375 degrees F

Melt remaining 1/2 cup butter in large skillet over medium heat; add onion and celery, saute until tender. Stir in sage and cook 1 minute.

Stir the onion/celery mixture and remaining 4 eggs, chicken broth, and pepper into cornbread mixture; pour into 1 lightly greased 13x9- inch pan and 1 lightly greased 8- inch square baking dish.

Bake at 375 degrees F for 35 to 40 minutes.

*No buttermilk? Substitute 3 tablespoon lemon juice and enough milk to make 3 cups.


TDS 3