Southern Style Cornbread Stuffing
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Southern Style Cornbread Stuffing
Ingredients
Scale
CORNBREAD: Make a day or two in advance. Perfect time saver for Thanksgiving.
- 1 cup DFO Organic Cornmeal
- ½ cup DFO Rye or Whole Wheat Flour. If you want to stay gluten-free, use DFO Buckwheat.
- 1 tablespoon Baking Powder
- ½ tsp. Salt
- ¾ C buttermilk. (Make your own. ¾ C milk, add 2 ¼ teaspoon of vinegar or lemon juice)
- 2 large eggs
- 2 T Olive Oil or melted butter.
DRESSING
- 1 stick (8T) butter
- 3 medium onions, chopped
- 4 stalks of celery, chopped
- 1 ½ teaspoons dried sage
- 1 teaspoon poultry seasoning
- ¾ teaspoon salt
- ½ teaspoon pepper
- 3 pieces of toast, crumbled (Any type of bread)
- ½ Cup milk
- 3 large eggs – beaten
- 2 ½ cups organic chicken stock or broth
- 2 Tablespoons butter
- 1 Tablespoon Garlic (Optional)
Instructions
- Make Cornbread. Preheat oven to 400 degrees
- In a medium bowl, stir together all ingredients for cornbread. Pour into a greased 9-inch cast-iron pan or 9-inch baking pan. Bake for 20 minutes. Cool, store for a day or two. Crumble into smaller pieces.s
- Make Dressing: Heat butter over medium heat in a large pan. Add onion and celery; cook until soft. Add garlic and cook for another few minutes.
- Add sage, poultry seasoning, salt, and pepper to the onion mixture.
- In a large bowl, combine your pre-made crumbled cornbread and toast.
- Whisk together milk and eggs, and add to the bowl. Stir in Chicken Broth.
- Stir in the onion mixture. The mixture should be very moist. Add more broth if necessary.
- Transfer to a greased baking dish. Cut butter into small slivers and scatter on top of dressing.
- Bake at 350 degrees for 30 minutes, or until it turns light brown on top.
Notes
TIP: You, Wisconsin Fans. Last few minutes, top with shredded cheese of choice. I use pepperjack or farmer’s Cheese. Take it out when melted and serve.