Southern Cornbread Sage Dressing

14 ingredients
9 steps

Ingredients

  • 3 cups self-rising cornmeal
  • 1/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 pinch baking soda
  • 3 cups buttermilk
  • 2 eggs, well beaten
  • 1 cup chopped celery
  • 3/4 cup chopped onion
  • 3 tablespoons bacon drippings
  • 1 3/4 cups herb seasoned stuffing mix
  • 2 teaspoons sage
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 3 cups chicken broth

Directions

  1. 1
    Preheat oven to 450 degrees.
  2. 2
    Combine first five ingredients. Add buttermilk and eggs, mixing well.
  3. 3
    Stir in celery and onions.
  4. 4
    Heat bacon drippings in iron skillet in oven until hot. Add 1 tablespoons drippings to batter.
  5. 5
    Pour batter into skillet and bake for 30 minutes. Remove from oven and let cool some.
  6. 6
    When cooled, crumble cornbread into large mixing bowl. Add stuffing mix and sage.
  7. 7
    Meanwhile, in pan heat together cream of chicken soup and broth. Stir until thoroughly heated.
  8. 8
    Pour soup mixture over bread mixture and stir well.
  9. 9
    Place in 13x9 pan and bake at 375 degrees for 34-40 minutes.

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