Paula Deen’s Southern Cornbread Dressing
A classic Southern side dish perfect for holiday gatherings, Paula Deen’s Cornbread Dressing is made with homemade cornbread, white bread, and saltine crackers. It’s rich, savory, and seasoned to perfection, bringing that comforting taste of the South to your table.
INGREDIENTS:
7 slices oven-dried white bread
1 sleeve saltine crackers crushed
8 tbsp butter melted
2 cups celery chopped
1 large onion chopped
7 cups chicken stock
1 tsp salt to taste
freshly ground black pepper to taste
1 tsp sage optional
1 tbsp poultry seasoning optional
7 eggs 5 for dressing, 2 for cornbread
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 tbsp vegetable oil
DIRECTIONS:
Preheat oven to 350°F.
Prepare the cornbread: In a large bowl, combine self-rising cornmeal, self-rising flour, buttermilk, 2 eggs, and vegetable oil. Mix well.
Pour the batter into a greased shallow baking dish. Bake for approximately 20-25 minutes. Remove from oven and let cool. Crumble the cornbread into a large bowl.
In a large bowl, combine crumbled cornbread, crumbled white bread slices, and crushed saltine crackers. Set aside.
Melt butter in a large skillet over medium heat. Add the chopped celery and onion and cook until transparent, about 5-10 minutes.
Pour the cooked vegetables over the cornbread mixture. Add the chicken stock and mix well. Season with salt, pepper, sage, and poultry seasoning to taste.
Stir in 5 beaten eggs until fully combined. Pour the mixture into a greased baking dish.
Bake at 350°F for 45-60 minutes, until the dressing is cooked through and golden on top.