Southern Cornbread Dressing

Ingredients:

• 2 (8.5 ox.) Corn Muffin Mix boxes
• 4 Good Nature Eggs
• 2/3 cup Coburn Farms Milk
• 6 Tbsp. Coburn Farms Butter, divided
• 1 1/2 cups Onion, diced
• 1 cup Celery, diced
• 3 cups Marcum Chicken Broth
• 1 tsp. Marcum Sage
• 2 tsp. Marcum Poultry Seasoning
• 1/2 tsp. Marcum Ground Black Pepper
• 1/2 tsp. Marcum Salt

Directions:

1. Prepare cornbread with 2 eggs and milk according to package directions. Cool completely, then crumble into a large bowl.
2. Preheat oven to 350°F. Grease a 9 x 13-inch baking dish with 1 Tbsp. butter.
3. Melt remaining 5 Tbsp. butter in a large skillet over medium heat.
4. Add onion and celery. Cook 6–8 minutes, or until softened.
5. Add cooked vegetables, sage, poultry seasoning, pepper, and salt to crumbled cornbread.
6. Stir in 2 1/2 cups chicken broth and beaten eggs. Add remaining broth as needed until mixture is very moist but not soupy.
7. Spread dressing evenly in prepared baking dish.
8. Bake 40–45 minutes, or until center reaches 165°F and top is golden brown.
9. Rest 10 minutes before serving.

Recipe tips:

• Bake cornbread one day ahead and leave it loosely covered to dry slightly.
• For a softer dressing, add up to 1/2 cup additional broth.
• Use low-sodium broth to better control the salt level.