This Homemade Cornbread Thanksgiving Dressing is all you need for a Thanksgiving dressing. Delicious, easy, you can make it ahead of time while keeping its creamy and tasty taste. Don't make Thanksgiving dressing from a box again.
3 cups plain yellow corn meal
1 cup all purpose flour
½ cup unsalted butter, melted
2 tablespoon sugar
2 teaspoon baking powder
2 teaspoon salt
1 teaspoon baking soda
3 large egg, lightly beaten
3 cups buttermilk
Southern Cornbread Dressing
1/2 cup unsalted butter
2 cups chopped yellow onion
3 cups chopped celery
12 cups crumbled cornbread
6 cups chicken broth
4 large egg, lightly beaten
1/2 cup chopped fresh parsley
2 tablespoons chopped fresh sage
2 teaspoons ground black pepper
1 1/2 teaspoon salt
1 1/2 teaspoon poultry seasoning
MAKE YOUR OWN BUTTERMILK:
- 1 cup milk and add in 1 tablespoon distilled vinegar or lemon juice
MAKE THE CORNBREAD AHEAD OF TIME:
pre heat oven at 375 F
Spray 13x 9 baking pan with non stick spray. Set aside.
In a large bowl, stir together all of corn bread ingredient and pour into prepared pan.
Bake until golden brown or until toothpick inserted in the center comes out clean. About 30 minutes. Let cool and take 3 cups and start preparing for the corn bread dressing.
MAKE THE SOUTHERN CORNBREAD DRESSING:
Pre heat oven at 350 F spray 4 quart baking dish with non stick spray.
In a large skillet, melt butter under medium heat add onion and celery until onion is transparent.
In a large bowl, gently stir together onion mixture, cornbread and the rest of the ingredients.
Transfer in the prepared pan and bake until top is golden and or until dressing is firm to the touch. about 45-50 minutes.
- Make cornbread ahead of time
- This cornbread recipe is not for dessert, so if you want a tasty corn bread, use Corn Bread recipe
- You can divide the ingredients and make half of this cornbread recipe. Freeze the leftover cornbread for next use.