Southern-Style Cornbread Dressing

thekitchn.com

Breanna Galvan

subheading: For the buttermilk cornbread:

1 cup plain yellow cornmeal

1 cup all-purpose flour

3 tablespoons sugar

1 tablespoon baking powder

1 ½ teaspoons kosher salt

2 eggs, lightly beaten

1 stick (½ cup) unsalted butter, melted

1 cup whole buttermilk

subheading: For the cornbread dressing:

1 (14 ounce) bag herb-seasoned stuffing, preferably Pepperidge Farm*

2 sticks (1 cup) unsalted butter, divided

2 cups finely chopped sweet onion

1 ½ cups finely chopped celery

5 cups chicken or turkey stock

5 large eggs, lightly beaten

2 teaspoons dried sage

Salt and pepper

Directions at thekitchn.com

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