What you'll need (8-10 servings):
For the cornbread (make cornbread a day in advance):
1 cup - self-rising cornmeal (I prefer Martha White)
1/2 cup - self-rising flour
2 tbsp - vegetable oil
3/4 cup buttermilk
For the dressing:
8 tablespoons butter (1 stick)
1 tsp - olive oil
1 1/2 - tsp- poultry seasoning
1 1/2 tsp - dried sage
3 medium onion, chopped
4-5 stalks celery, chopped
3/4 teaspoon salt
1/2 teaspoon pepper
3 pieces toast, crumbled
3 eggs, lightly beatened
1/2 - cup milk
2 1/2 cups - chicken stock or broth
3 tbsp - butter
1/2 cup - shredded chicken (optional)
1. Preheat oven to 350 degrees.
2. In a medium bowl, stir together all ingredients for cornbread. Pour into a lightly greased cast iron skillet or a 9-inch baking pan. Bake for 22 to 25 minutes.
3. Heat 4 tbsp of butter and olive oil over medium heat in a large pan. Add onion and celery and cook until soft.
4. In a large bowl crumble toast and cornbread.
5. Add poultry seasoning, sage, salt, and pepper to the cornbread and bread.
6. Whisk together milk and eggs and add to bowl with cornbread. Stir in the chicken broth or stock. Add shredded chicken or turkey if using. Your mixture should be very moist (add more broth if needed).
7. Transfer cornbread mixture to a greased aluminum pan or a baking dish. Cut remaining butter into small pieces and scatter on top of dressing.
8. Bake at 350 degrees for 30 minutes, or until it turns light brown on top.
If you're thinking about trying this meal, I'd love to hear all about it. Add to your Instagram in-feed post or stories and tag me @baileyhouse2home and use the hashtags #CookingWithNisha and #BaileyHouse2Home. Feel free to leave a comment below and tell a friend where you found this recipe.