Moist and flavorful, this southern cornbread dressing recipe is a classic

Prep Time10 minutes Cook Time1 hour Total Time1 hour 10 minutes Servings10 servings

Ingredients

• 9 inches round of cornbread purchased or homemade
• 1 cup unsalted butter melted
• 1 sweet onion medium, chopped
• 1 green bell pepper medium, seeded and chopped
• 3 stalks celery chopped
• 4 hard-boiled eggs peeled and chopped
• 1 teaspoon poultry seasoning
• 3 cups chicken broth divided
• 2 raw eggs beaten
• 1 teaspoon Kosher salt
• ½ teaspoon ground black pepper

Instructions

• Preheat the oven to 350 degrees F.
• Add butter to a large skillet over low heat. Stir in onions, celery, and green bell pepper; saute vegetables for 10 minutes or until softened.
• While the vegetables are cooking, crumble cornbread in a large bowl. Add hard-boiled eggs, two cups of chicken broth, and poultry seasoning.
• Add the cooked vegetables and mix well to combine everything. You can use a spoon, but your hands work best for this task. Taste and add kosher salt and ground black pepper.
• Add beaten eggs and mix well. Don’t be alarmed if the mixture is soupy. If it’s not, add up to one more cup of chicken broth, a little at a time, until it is soupy. It should be about the consistency of thick cornbread batter.
• Pour the mixture into a well-greased 9 x 13-inch baking dish or large baking dish.
• Bake uncovered 45 to 50 minutes, or until the dressing is set and golden brown.

Add ins: Growing up my mom would serve this in a clear glass dish and line the edges with sliced boiled eggs. She would also add sliced black olives