From the Shipt Kitchen: J.C.’s Anytime Cornbread Dressing

Fluffy, fragrant, and savory, cornbread dressing is serious business, especially around the holidays – or dinnertime on Sunday. This Southern-style favorite is more than a side dish; when done right, this golden-brown dressing is dinner’s main event. 

In a pinch, use store-bought cornbread (we won’t tell anyone) to make this recipe extra easy. 

J.C.’s Anytime Cornbread Dressing

What you’ll need:

Cast iron skillet

Blender

Large casserole dish

Ingredients:

Cornbread

1 ½ cups cornmeal

1 ½ tablespoons cooking oil

1 large egg

½-1 cup buttermilk

Salt and pepper to taste

Dressing

1 large white onion, chopped

1 large green bell pepper, chopped

½ head of celery, chopped

1 can cream of mushroom soup

1 can cream of chicken soup

1-1 ½ cups of water

Salt and pepper to taste

Sage to taste

Directions:

For the cornbread

 1. Preheat the oven to 350ºF.

 2. Pour 2 teaspoons of the cooking oil into the cast iron skillet. Place in the oven to preheat.

 3. In a large mixing bowl, add cornmeal. Then, while agitating the mixture with a fork, slowly pour the remaining cooking oil into cornmeal. Add a pinch each of salt and pepper.

 4. Stir in egg until mixture clumps together. Continue stirring and slowly add in milk until a runny consistency forms. Consistency should be like pancake batter.

 5. Pour batter into preheated cast iron skillet and bake at 350ºF for 30 minutes, or until lightly golden brown and fragrant.

 6. Remove from the oven and allow to cool slightly.

For the dressing

 1. Blend onion, bell pepper, celery, and water until pureed. Add more water a little at a time if needed, until the mixture is mostly liquid.

 2. Pour mixture into another mixing bowl and season with salt, pepper, and sage to taste.

 3. Pour in cream of chicken soup and cream of mushroom soup and stir until combined.

 4. Preheat the oven to 425ºF.

 5. Use hands to crumble cooled cornbread into small- to medium-sized chunks. Be careful not to crumble too fine.

 6. Add crumbled cornbread into the dressing mixture, stirring gently to combine. Salt and pepper to taste, if needed.

 7. Pour mixture into a greased casserole dish.

 8. Bake at 425ºF for 60 minutes, or until cornbread dressing is fragrant and dark golden brown.

 9. Remove from the oven and allow to cool for 30 minutes before serving. Enjoy!

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Category: Recipes

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