Old-Fashioned Southern Cornbread Dressing
Ingredients
Dressing
- 3/4 pan cooked cornbread (recipe below) important to make this yourself
- 1 rotisserie chicken, cooked
- 10.5 oz cream of chicken soup
- 5 pieces white loaf bread
- 2 boiled eggs, chopped
- 1 cup onion finely chopped
- 2 stalks celery, chopped
- 1 tsp salt
- 1/2 tsp pepper
- 1 1/2 tsp poultry seasoning
- 4 1/2 cups chicken broth
- 1 cube Knorr chicken bouillon
- 2 cups whole milk
- 2 eggs
Cornbread
- 1 1/1 tsp vegetable oil
- 2 large eggs
- 3 cups White Lily Self-Rising White Cornmeal Mix
- 1 1/2 tbsp sugar
- 2 1/4 cups buttermilk can substitute whole milk
- 3/8 cup vegetable oil
Instructions
- Bake cornbread according to directions below. Use 3/4 of the cornbread you'e prepared for the dressing. Save the rest for another use (such as eating with a bowl of chili).
- Pull chicken off bone and break into small pieces.
- Combine chicken, cornbread and all other ingredients in a bowl. Use your clean hands to mix it up. Mixture should be very moist and even a bit runny.
- Pour into greased (Pam spray) casserole dish so that it is about 3 inches thick, If it's shorter, it will get too dry.
- Bake at 375 degrees for about 70-80 minutes until firm. Do not overcook.
Cornbread
- Spread the 1 1/2 teaspoons of oil in skillet or pan and heat for about 5 minutes at 450 degrees.
- Meanwhile, combine whisked eggs, cornmeal mix, sugar and buttermilk just until blended a bit. Stir in a enough of the oil to make it nice and moist (should still be lumpy).
- Pour batter in hot skillet and bake at 425 degrees for about 25. Do not let it get too brown - maybe even ever-so-slightly underdone.
- Serve with giblet gravy.