Southern Cornbread Dressing Recipe

Ingredients 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

Preheat the oven at 375 degrees Fahrenheit. Add cornbread cubes into a big bowl.

Over medium heat, melt one tablespoon of the butter in a saucepan. Add celery, jalapeno and onion. Sauté them for five minutes until they get soft.

Stir remaining butter on Creole seasoning. When all the butter has melted, remove skillet from heat and cool slightly. Drop dollops of it onto cornbread cubes.

Whisk together eggs, chicken stock, milk and parsley, pour it over cornmeal. Sprinkle salt and pepper to taste.

Gently fold cornbread using wooden utensils to help liquid absorption happen. It needs to be moistened but not soaked through.

Once poured into a lightly greased 9x11 baking dish preheat oven to 375 degrees Fahrenheit for 30 minutes.