Homemade cornbread dressing
A delicious Southern-style cornbread dressing infused with fresh herbs, vegetables, and roasted poultry. Perfect for Thanksgiving, Christmas, or any special family gathering.
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Servings:10
Calories:300kcal
Cost:$15
Equipment
- Large mixing bowl
- Skillet
- Casserole dish
Ingredients
- 1 1/2 cups self-rising cornmeal
- 1/2 cup self-rising flour
- 1 1/4 cups buttermilk
- 2 large eggs
- 1/4 cup olive oil
- 1/4 teaspoon salt if desired
Instructions
- Preheat your oven to 425°F (220°C). Place a 9-inch cast-iron skillet in the oven while it's preheating.
- In a large mixing bowl, combine the self-rising cornmeal and self-rising flour.
- In another bowl, whisk together the buttermilk, eggs, and olive oil until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just mixed. Be careful not to overmix; a few lumps are okay.
- Carefully remove the hot skillet from the oven and grease it with a bit of oil or butter.
- Pour the batter into the hot skillet. The edges should sizzle.
- Bake for about 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let it cool in the skillet for about 5 minutes before serving.
Notes
You can customize this recipe by adding other herbs or vegetables of your choice. For a vegetarian version, omit the poultry and use vegetable broth. The dressing can be prepared a day in advance and baked just before serving
Nutrition
Calories:300kcal |Carbohydrates:40g |Protein:15g |Fat:10g |Saturated Fat:2g |Cholesterol:60mg |Sodium:600mg |Fiber:3g |Sugar:4g