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Check out this super easy and flavorful cornbread dressing recipe made by Sherri Chef Bae Smith:
Cornbread Ingredients:
1 1⁄2 cups flour
1 ⁄2 cup cornmeal
1/8 cup sugar
1 tbsp baking powder
1 ⁄2 teaspoon salt
1 1⁄4 cups milk
1 ⁄3 cup oil
3 tbsp melted butter
2 eggs, beaten
Dressing Ingredients:
1 cup onions, finely chopped
1 cup celery, finely chopped
1 green bell pepper, finely chopped
2 tablespoons sage, ground
2 tablespoons poultry season
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons pepper
6-8 cups chicken broth
1 egg, beaten
Paprika, garnish
Making the cornbread: Preheat oven to 350º. Combine flour, cornmeal, sugar, baking powder, and salt in a small bowl. Then add the milk, oil, melted butter, and eggs to the dry ingredients. Mix the ingredients thoroughly. Pour the batter into a greased pan or cast iron and bake for 30 minutes. Remove cornbread from the oven and allow it to cool.
Making the dressing: In a bowl, crumble up cornbread until there are no lumps. Then add the bell pepper, celery, onion, sage, salt, pepper, garlic powder, onion powder and poultry season. Mix the dry ingredients thoroughly.
Add 6 to 8 cups of chicken broth into the cornbread mixture. Start with adding 6 cups of broth and thoroughly mix. The dressing consistency should appear to be slightly "soupy." So if you add 6 cups of broth and the mixture is still a thick consistency, add the 7th cup of broth and mix. Then add in the final cup of broth and mix. *
(Here, you can taste the mixture to determine if you would like to add more salt, sage, etc. to your liking.)
Now, add in the egg to the mixture and stir the ingredients again.
Pour the dressing into a greased baking pan and lightly sprinkle the paprika over the top. Cover with foil and bake for approximately 1 hour 15 minutes at 350 degrees. Now remove the foil and bake another 15 minutes or until the dressing is brown on top.
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