SUPER MOIST SOUTHERN CORNBREAD DRESSING
I'm southern so my turkey has to be accompanied by cornbread dressing. Except I hate dry dressing and cornbread dressing can be dry! I don't want to have to cover it with a ton of gravy to make it moist, I want it moist on it's own. This recipe does the job.
Provided by Pamela Rappaport
Categories Other Side Dishes
Time 1h30m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 400.
- 2. For the cornbread - melt the butter in a heavy skillet, mix dry ingredients together, mix wet ingredients together, then combine them and stir in the melted butter.
- 3. Pour into the hot skillet and bake at 400 degree for 30 minutes.
- 4. In a large bowl, add crumbled cornbread, celery, onion, salt, pepper, sage, and poultry seasoning. Add the broth. Sometimes I use a little less than 4 cups but don't be scared for it to be very wet. Taste for seasoning. We like lots of sage.
- 5. Spoon into greased casserole dish and bake at 350 degrees for 25-30 minutes until lightly browned. If you baked you cornbread ahead and it's not still warm, you may need to cook it a little longer. Check for an internal temp of 160 degrees. I often bake the cornbread the night before and wrap it in foil.
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