How To Make Cornbread Dressing

Read this article to learn how to make cornbread dressing. Cornbread dressing can be used to accompany baked ham, turkey or any other roasted meat at a large gathering. Cornbread dressing is especially good served with gravy.

To make cornbread dressing, you will need:

• 1 cup butter or margarine, divided
• 3 cups white cornmeal
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 teaspoon baking soda
• 7 large eggs, divided
• 3 cups buttermilk
• 3 cups soft breadcrumbs
• 2 medium onions, diced (2 cups)
• 1 large bunch celery, diced (3 cups)
• 1/2 cup finely chopped fresh sage
• 6 cans condensed chicken broth, undiluted
• 1 tablespoon pepper

1. Place 1/2 cup of butter or margarine in a thirteen by nine inch baking pan. Heat the pan in the oven at 425 degrees Fahrenheit for four minutes.
2. Combine the cornmeal and the next five ingredients. Whisk in three eggs and the buttermilk.
3. Pour the melted, hot butter into the cornbread batter and stir until it is blended. Pour the batter into the baking pan.
4. Bake the cornbread at 425 degrees Fahrehheit for 30 minutes or until golden brown. Cool the baked cornbread.
5. Crumble the cooled cornbread into a large bowl. Stir in the breadcrumbs, and set aside.
6. Melt the remaining 1/2 cup of butter or margarine in a large skillet over medium heat. Add the diced onions and diced celery, and saute until tender. Stir in the sage, and saute one more minute.
7. Stir the vegetables, the remaining four eggs, the chicken broth and pepper into the cornbread mixture. Pour the mixture evenly into one lightly greased thirteen by nine inch baking dish and one lightly greased eight inch square baking dish.
8. Bake, uncovered, at 350 degrees for about an hour or until golden brown. Keep an eye on the smaller pan, it may cook faster than the thirteen by nine baking dish.