Cornbread Dressing

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Thanksgiving is this week, and one of the most important side dishes is the stuffing. It can be served along side with the turkey, or some times it can be stuffed inside of the turkey. Thanksgiving without stuffing. Cornbread dressing is a traditional southern Thanksgiving side dish. Homemade crumbled cornbread with onion and celery. This dressing is so moist and delicious, perfect for or Thanksgiving or Christmas dinners. It is also very easy to make this dish ahead of time.

To start the dressing, homemade cornbread is used. To make the cornbread, flour, cornmeal, sugar, salt and baking powder and whisked together in a large bowl. To make a homemade buttermilk substitute, milk and white distilled vinegar are combined in a large measuring cup. Pour the buttermilk mixture into the cornmeal mixture along with eggs and vegetable oil. Whisk the batter together until it is smooth. Pour it into a large 9×13-inch baking dish and bake the cornbread until it is golden browned. Let it cool before crumbling.

When the cornbread has cooled down, crumble it into a large bowl. In a small saucepan over medium heat, melt butter. Add in the diced onion and celery and cook until the vegetables are softened. Add the vegetable mixture to the crumbled cornbread, along with vegetable broth and poultry seasoning. Mix together until a moist cornbread mixture forms. Spread the cornbread stuffing into a large greased baking dish. At this point, you can cover the stuffing and refrigerate it overnight, or until you are ready to bake it. When you are ready to bake, bake the stuffing for one hour, until it is lightly browned.

Cornbread Dressing

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Ingredients

  

• 2 cups milk
• 2 teaspoons white distilled vinegar
• 2 cups all-purpose flour
• 2 cups cornmeal
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 6 teaspoons baking powder
• 2 large eggs
• 2/3 cup vegetable oil
• 1/2 cup butter
• 1 large onion, diced
• 4 stalks celery, diced
• 2 cups vegetable broth
• 1 tablespoon poultry seasoning

Instructions

 

• Preheat oven to 400 F. In a large measuring cup, whisk together milk and vinegar. In a large bowl, whisk together flour, cornmeal, sugar, salt and baking powder.
• Add in the milk mixture, eggs and vegetable oil. Mix until smooth. Pour cornbread mixture into a greased 9x13-inch baking dish. Bake for 30-35 minutes. Let cool slightly. Reduce oven temperature to 350 F.
• When the cornbread is cool enough to handle, crumble it into a large bowl. Melt butter in a medium saucepan over medium heat. Add in the diced onion and celery and cook until softened.
• Add the vegetable mixture with the crumbled cornbread along with the broth and poultry seasoning. Mix until combined.
• Press the cornbread mixture into a large greased baking dish. Bake for 1 hour.