Buttermilk Cornbread Dressing
Makes 8 to 10 servings
  • ½ cup unsalted butter
  • 1 medium onion, chopped
  • 2 cups chopped celery
  • 1 cup chopped green bell pepper
  • Buttermilk Cornbread (recipe follows)
  • 3 cups chicken broth
  • 3 large eggs, lightly beaten
  • 1 teaspoon ground black pepper
  • ¾ teaspoon kosher salt
  1. Preheat oven to 400°. Lightly spray a 3-quart baking dish with cooking spray.
  2. In a large skillet, melt butter over medium heat. Add onion, celery, and bell pepper; cook until tender, about 8 minutes.
  3. Crumble Buttermilk Cornbread into a large bowl. Stir in cooked vegetables, broth, eggs, pepper, and salt until well combined. Spoon into prepared pan.
  4. Bake until golden brown and center is set, about 30 minutes. Let stand for 10 minutes before serving.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/buttermilk-cornbread-dressing-recipe/