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fresh milled cornbread dressing

Fresh Milled Cornbread Dressing

A modern take on a classic, with all the comforting flavors of the original but with a depth only fresh ingredients can bring.
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Servings 5

Ingredients
  

Dressing Ingredients

  • 2 cups diced celery
  • 1 large onion diced
  • 2 Tbsp sage
  • ½ bag of pepperidge farm herb stuffing
  • 3 eggs
  • 2 Tbsp butter to sauté celery & onion
  • 4 cups chicken broth
  • 7 cups fresh milled crumbled cornbread*

Cornbread Ingredients

  • 2 cups fresh milled corn meal
  • 2 cups fresh milled flour I use hard white
  • ⅓ cup sugar
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2.5 cups buttermilk or regular milk + 2T vinegar or lemon juice
  • 4 eggs
  • 16 Tbsp melted butter

Instructions
 

Cornbread Instructions

  • Preheat oven to 400 degrees F
  • Mix dry ingredients in medium bowl
  • Add wet ingredients and mix until combined
  • Grease a 9x13 casserole dish and pour in mixture
  • Bake for 30-35 minutes or until golden brown and cooked through. Remember, we are crumbling this, so let’s make sure it’s cooked well so it crumbles!
  • Let this cool for at least 6 hours, then crumble for dressing.

Dressing Instructions

  • Preheat oven to 375 degrees F
  • Saute onions and celery with butter until they become soft and translucent. Let cool.
  • Mix all ingredients into a large bowl, including the onion mixture. It will be slightly soupy after you add the chicken broth, be sure to add enough liquid to keep it moist.
  • Grease a 9x13” glass baking dish and evenly distribute the dressing mixture.
  • Bake for 50-60 minutes or until golden brown

Notes

If you don't have a grain mill to freshly grind your corn meal, you can simply replace the fresh milled cornbread with a store bought box corn bread!