Both cornbread and dressing (or stuffing) are at home on the Thanksgiving table - and they're even better together. This recipe is one of my favorites this time of year, because combines two of the best parts of the Thanksgiving meal. Plus, it's so delicious the next day (if you don't eat it all the day-of!)
I teamed up again with the fine folks at Dixie Lily for this recipe, and we couldn't have been happier with how wonderfully their corn meal added to the flavor and consistency of the stuffing.
- 1 ½ cups of Buttermilk
- ¼ cup melted shortening or vegetable oil
- 2 cups Dixie Lily Self-Rising Corn Meal
- 1 Large onion
- ½ cup diced celery
- ½ cup butter
- 7 cups of chicken broth, divided
- 2 eggs, beaten
- 2 tsp poultry seasoning
- 2 tsp sage
- Salt and pepper to taste
Preheat oven to 450 degrees. Grease skillet and place in oven to heat. Mix the milk and oil, and stir in the cornmeal and mix well. Pour batter into prepared skillet and bake 20-25 minutes or until golden brown. Lower the oven temperature to 400 degrees. Crumble the cornbread into a casserole dish and add 6 cups of the chicken broth. While that sits, sauté the onion and the celery in the butter until soft. Add the onion mixture and the last cup of broth to the casserole dish. Add beaten egg and the seasonings and mix well. Bake for 40 to 50 minutes until done. Enjoy!
We partnered with Dixie Lily for this post however all thoughts + options are my own and we only partner with brands + products we truly use and love.
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