Cornbread Dressing

This recipe is all about butter distribution - onions lightly caramelized in butter and buttered toast are studded throughout soft cornbread in a generously buttered baking dish and topped with, you guessed it, more butter. This recipe uses one-day old cornbread to help create the perfect texture. We suggest cutting your cornbread into 1-inch cubes and setting it out overnight with the white bread to dry out.

Ingredients

• 4 slices white bread
• 8 tablespoons butter, divided
• 1 yellow onion, diced
• 2 ribs celery, diced
• 2 batches day-old cornbread, cut into 1” cubes
• 2 tablespoons finely chopped sage

½ sleeve Saltine crackers, lightly crumbled

• 3 cups chicken stock
• 1 15-ounce can condensed clam chowder
• 2 eggs

Directions

1. Preheat oven to 350º F. Melt 2 tablespoons butter and brush on both sides of white bread.
2. Toast until golden brown and very firm, 5-10 minutes.
3. While bread is toasting, add onion and celery to a skillet with 2 tablespoons butter over
4. medium low heat. Cook until soft and slightly brown, about 10 minutes.
5. 48
6. Cut white bread into ½ inch pieces. Combine white bread, cornbread, vegetables, sage and

saltines in a large bowl.

1. Mix together chicken stock, clam chowder and eggs. Pour over bread mixture.
2. Grease baking dish using 2 tablespoons butter. Pour in dressing, pressing down gently with
3. the back of a spatula or spoon. Dot the top of the dressing with the final 2 tablespoons of

butter.

1. Bake 45 minutes to an hour, until golden brown.

Notes

From the Lodge Cast Iron cookbook I picked up during my visit to the Lodge Museum of Cast Iron in South Pittsburg, Tennessee (June 2026). Contributed by Lodge Cast Iron. Recommended cookware: Oval Stoneware.