Ingredients

The following ingredients have 10 Servings
  • 9 inches round of cornbread, (purchased or homemade, about four cups)
  • 1 cup unsalted butter, (melted)
  • 1 sweet onion, (medium, chopped)
  • 1 green bell pepper, (medium, seeded and chopped)
  • 3 stalks celery (chopped)
  • 4 hard-boiled eggs, (peeled and chopped)
  • 1 teaspoon poultry seasoning
  • 3 cups chicken broth (divided)
  • 2 raw eggs (beaten)
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground black pepper

Instruction

  • Preheat the oven to 350 °F.
  • Add butter to a large skillet over low heat. When it is melted, stir in onions, celery, and green bell pepper; saute vegetables for ten minutes or until softened.
  • While the vegetables are cooking, crumble cornbread in a large bowl. Add hard-boiled eggs, two cups of chicken broth, and poultry seasoning.
  • Add the cooked vegetables and butter, to the crumbled cornbread and gently combine the ingredients. You can use a spoon, but your hands work best. Taste and add kosher salt and ground black pepper.
  • Add beaten eggs and mix well. Don't be alarmed if the mixture is soupy. If it's not, add up to one more cup of chicken broth, a little at a time, until it is soupy. It should be about the consistency of thick cornbread batter.
  • Pour the mixture into a well-greased 9 x 13-inch baking dish or large baking dish.
  • Bake uncovered for 45 to 50 minutes or until the dressing is set and golden brown on top.