Southern Cornbread Dressing

• portions: Servings: 8 tap or hover
• temps actif: 10 min
• temps total: 50 minutes

Ingrédients

6 cups cubed cornbread SEE RECIPE NOTES

8 tablespoons butter

1 large onion chopped

2 jalapeno peppers chopped (use a large bell pepper for milder flavor)

1 stalk celery chopped

2 tablespoons Creole seasoning blend

3 large eggs beaten

¾ cups chicken stock or vegetable broth

¼ cup milk

1/3 cup chopped parsley

Salt and pepper to taste

Instructions

Preheat oven to 375 degrees F.

Add the cubed cornbread to a large bowl.

Heat a pan to medium heat and melt 1 tablespoon of the butter. Add the onion, jalapeno and celery. Cook them down for 5 minutes to soften.

Stir in the Creole seasoning and remaining butter. When the butter is melted, remove the pan from heat and let it cool slightly. Pour it over the cubed cornbread.

Whisk together the eggs, chicken stock, milk and parsley. Pour it over the cornbread. Sprinkle with salt and pepper to taste.

Gently fold the cornbread with wooden spoons until it absorbs the liquids. It should be moist, not soggy.

Transfer the mixture to a lightly oiled 9x11 baking dish and take for 30 minutes at 375 degrees F.

Remove from heat and serve.