Homemade Cornbread Dressing

From Cook's Country | October/November 2009

Why this recipe works:

Because our Homemade Cornbread Dressing is so flavorful, we could replace the butter with vegetable oil and eliminate buttermilk from the cornbread altogether. We found that if we forgot to stale our cornbread overnight, we could get the same results in less than an hour by baking it at a low… read more

Because our Homemade Cornbread Dressing is so flavorful, we could replace the butter with vegetable oil and eliminate buttermilk from the cornbread altogether. We found that if we forgot to stale our cornbread overnight, we could get the same results in less than an hour by baking it at a low temperature.

A generous hand with the sausage and eggs and adding half-and-half to the dressing brought welcome flavor and richness to the dish.

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Serves 10 to 12

The baked cornbread can be left in its pan up to two days before making the stuffing. Instead of oven-drying in step 2, stale the cubed cornbread overnight at room temperature. Use fine or coarse cornmeal.

Ingredients

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