Recipe Old Fashioned Cornbread Dressing

With all that butter and buttermilk this cornbread creates the perfect base for some really flavorful old fashioned cornbread dressing.

Recipe old fashioned cornbread dressing. 2 cups chopped white onions. Scroll down for the printable recipe. Step 2 cover bottom of iron skillet with vegetable oil and heat in oven for about 5 minutes.

3 cups chopped celery. Add the crumbled white bread broth milk beaten eggs salt poultry seasoning sage and pepper to the bowl and stir well. Lightly grease a 13 x 9 x 2 inch baking dish.

Place a well greased 10 inch cast iron skillet in a 450 f oven for 4 minutes or until hot. Grease one 9x13 inch baking dish. In a large skillet over medium heat melt the butter and saute the celery and onion until soft.

Bake at 450f for 35 minutes or until cornbread is lightly browned. Remove skillet from oven spoon batter into skillet. Add onion and celery and cook about 6 minutes until veggies are tender.

3 tbsp dried sage mccormick rubbed dalmation sage 6 cups chicken broth. What you will need for this cornbread dressing. Add salt pepper eggs onion celery butter cream of.

Step 1 preheat oven to 425 degrees. This cornbread recipe isn t my normal cast iron skillet cornbread nor is it my favorite cornbread to sit and eat plain but man oh man does it make a good cornbread dressing. Bake at 350 degrees f for 30 minutes or until the dressing is firm but not dried out.