Buttermilk Cornbread Dressing
- 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
- Preheat oven to 400°. Lightly spray a 3-quart baking dish with cooking spray.
- In a large skillet, melt butter over medium heat. Add onion, celery, and bell pepper; cook until tender, about 8 minutes.
- Crumble Buttermilk Cornbread into a large bowl. Stir in cooked vegetables, broth, eggs, pepper, and salt until well combined. Spoon into prepared pan.
- 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://pauladeenmagazine.com/buttermilk-cornbread-dressing-recipe/
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