Ingredients

The following ingredients have 4 Servings
  • - CORNBREAD
  • - hot water
  • 48 ounce(s) chicken broth
  • 1 teaspoon(s) salt
  • 1 tablespoon(s) rubbed sage
  • 1 - bag cornbread stuffing mix
  • 1 stick(s) butter, unsalted
  • 1 medium onion, diced
  • 5 - celery stalks, diced
  • - DRESSING
  • 2 cup(s) corn meal
  • 1/4 cup(s) canola oil
  • 1 3/4 cup(s) buttermilk
  • 1 - egg, beaten
  • 6 slice(s) white bread

Instruction

  • Preheat oven to 450. Mix all ingredients and pour into a 9 inch pan. Bake for 25 minutes.
  • Saute celery and onions in butter.
  • Crumble cornbread and white bread together.
  • Add sauted vegetables to bread mix along with seasonings.
  • Pour in the chicken broth and enough hot water to the moistness that you prefer.
  • Place in casserole dish and bake for 1 hour at 350.
  • This dressing can be frozen before baking. Allow to thaw and come to room temperature before baking.