Southern Cornbread Dressing Miss In The Kitchen Make the cornbread: preheat oven to 425° and place a cast iron skillet in the oven to get hot. add cornmeal, all purpose flour, baking powder and kosher salt to a mixing bowl and stir to combine. add milk, vegetable oil and an egg. mix until combined. carefully remove the iron skillet from the oven when it has preheated. Preheat oven to 425°f. in a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. in a separate bowl, whisk the eggs, melted butter, and buttermilk. add the wet ingredients to the dry ingredients and stir until just incorporated. pour the batter into the preheated skillet and smooth the top.
Southern Cornbread Dressing Miss In The Kitchen Preheat oven to 425℉. in a large bowl combine cornmeal, flour, baking powder, baking soda, salt, and sugar. in a small bowl, stir together buttermilk and eggs. add buttermilk and egg mixture to the dry ingredients, stirring just until moistened. melt butter in a 9" round cake pan in the preheated oven. Preheat oven to 400 degrees. in a medium bowl, stir together all ingredients for cornbread. pour into a lightly greased 9 inch cast iron pan or a 9 inch baking pan. bake for 20 to 25 minutes. before using, crumble into small pieces. heat butter over medium heat in a large pan. add celery and onion and cook until soft. In a large bowl mix the cornbread and biscuit crumbs, add onion, celery, salt, pepper, sage, and mix well with a spoon. step 2. melt butter and pour over mixture. add broth and soup and continue mixing. step 3. spray or grease a 2 quart casserole dish. add dressing and bake at 400 degrees for 35 minutes or until brown around the edges. Melt butter in a large skillet over medium high heat; add celery and onions, and sauté 5 to 6 minutes or until onions are tender. stir in sage, and sauté 1 minute. stir together cornbread crumbles and breadcrumbs in a large bowl. stir in eggs, chicken broth, pepper, and celery mixture, stirring until blended.
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