Servings: 12 servings
Calories: 468kcal
Equipment
Ingredients
Cornbread
- 1½ cups all-purpose flour
- 1½ cups White Corn Meal I prefer white, but yellow is fine.
- ¼ cup sugar
- 1½ tablespoon baking powder
- 2 teaspoon kosher salt
- 2 teaspoon granulated garlic
- 2 teaspoon granulated onion
- 1 teaspoon fresh ground pepper
- 1¼ cups whole milk
- ½ cup avocado oil
- 8 tbsp salted butter, melted
- 3 large eggs
Cornbread Dressing
- cornbread from recipe above, crumbled
- 8 tablespoon butter
- 1 large onion, diced
- 6 stalks celery, plus any inside pieces with the leaves, chopped
- 2 tablespoon ground sage
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1 tsp fresh ground black pepper
- 3 large eggs
- 3-3½ cups chicken broth or vegetable broth
- ½ cup heavy cream
Instructions
Cornbread
- Preheat the oven to 350°
- Mix the dry ingredients together.
- Add in the milk, eggs, butter, and avocado oil. Combine everything well.
- Pour mixture into a greased 9x13 baking pan. Bake for 30 minutes or until a toothpick comes out clean.
- Remove from heat and let cool slightly. Break up cornbread with a spatula into bit sized pieces and set aside. It's best if you can do this step the day before.
Cornbread Dressing
- Raise the temperature of the oven to 400°.
- In a large skillet over medium-high heat, sauté the onions and celery in the butter along with the dried sage, dried thyme, kosher salt, and pepper.
- Once the onions and celery are soft, add those to the crumbled cornbread and toss to combine.
- Add the broth and cream and stir to combine all of these ingredients. This is where I taste to see if I need to add any salt or pepper - before the eggs are added.
- Once you determined the seasonings for the dressing are good, add in the slightly beaten egg and mix in well. This mixture should be very, very moist, but not soupy.
- Pour the cornbread dressing into a greased 9x13 baking dish and bake at 400° for about 45-50 minutes or until the dressing is just set and the edges are golden brown.
- Enjoy!
Nutrition
Serving: 1serving | Calories: 468kcal | Carbohydrates: 37g | Protein: 9g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 1181mg | Potassium: 290mg | Fiber: 3g | Sugar: 7g | Vitamin A: 904IU | Vitamin C: 2mg | Calcium: 172mg | Iron: 2mg
Tried this recipe?Let us know how it was!