Country Cornbread Dressing
This recipe created by Tennessee 4-H member Justin Crittenden won the 2008 National Cornbread Festival’s cornbread dressing contest in South Pittsburg, Tennessee.
Jeffrey S. Otto
Ingredients
- 2 1/4 cups cornmeal
- 1/2 cup milk
- 3/4 cup buttermilk
- 2 eggs
- 1 rounded tablespoon mayonnaise
- 2-3 slices white bread
- 1/2 onion, chopped
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2-3 teaspoons sage, rubbed
- 1 stick butter, melted
- 1/2 cup half-and-half or evaporated milk
- 1 cup chicken broth
- 1 can cream of chicken soup
Instructions
- Preheat oven to 415 degrees.
- Mix together cornmeal, milk, buttermilk, 1 egg and mayonnaise. Pour the mixed ingredients into a well-greased 8-inch cast iron skillet, and bake for 30 minutes until brown. Remove from oven and let cool.
- After the cornmeal mixture has cooled, crumble the cornbread and 2 to 3 slices of white bread into a bowl. Next, add the onion, poultry seasoning, salt, pepper and sage. Mix well.
- Add melted butter, the other egg, half-and-half or evaporated milk, chicken broth and 1/2 of a can of cream of chicken soup. Mix well and pour into a greased 10 1/2-inch square cast iron skillet.
- Spread the rest of the can of soup on top of the dressing ingredients mixture, and bake for 45 minutes in a 350-degree preheated oven until lightly browned.
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