Rustic Cornbread and Sourdough Dressing

rustic cornbread dressing

Sourdough adds a light as air texture to this dressing.

Rustic Cornbread and Sourdough Dressing
Yield: 8 to 10 servings
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  1. 8 cups (1-inch cubes) sourdough bread
  2. 4 cups crumbled cornbread
  3. 8 slices bacon
  4. 2 cups finely chopped celery
  5. ½ cup finely chopped green onion
  6. 2 jalapeño peppers, seeded, diced, and chopped
  7. 4 large eggs, beaten
  8. 3 cups chicken broth
  1. Preheat oven to 350°. Spray a 3-quart baking dish with cooking spray. Set aside.
  2. In a large bowl, stir together sourdough and cornbread. Set aside.
  3. In a large skillet, cook bacon over medium-high heat until crisp. Using a slotted spoon, set bacon aside. Reserve 3 tablespoons rendered bacon fat in skillet.
  4. Reduce heat to medium. Add celery, green onion, and jalapeño to skillet; cook, stirring occasionally, until tender, 4 to 5 minutes. Add celery mixture to bread mixture.
  5. In a large bowl, whisk together eggs and broth. Crumble bacon; add egg mixture and bacon to bread mixture, stirring gently to combine. Spoon into prepared dish.
  6. Bake until top is golden brown and dressing is firm to the touch, approximately 1 hour.
Taste of the South


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