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. This cornbread recipe is one of our favorites, but feel free to use your own.
You can also substitute the clam chowder for cream of celery or mushroom soup if you prefer, but there’s something nice about the brininess of the clams with the sweetness of the cornbread - an homage to New Orleans style oyster dressing without the expense of the oysters.
Prep Time30 minutes
Cook Time1 hour
Cook it With Our
- 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
- Preheat oven to 350º F. Melt 2 tablespoons butter and brush on both sides of white bread. Toast until golden brown and very firm, 5-10 minutes.
- While bread is toasting, add onion and celery to a skillet with 2 tablespoons butter over medium low heat. Cook until soft and slightly brown, about 10 minutes.
- Cut white bread into ½ inch pieces. Combine white bread, cornbread, vegetables, sage and saltines in a large bowl.
- Mix together chicken stock, clam chowder and eggs. Pour over bread mixture.
- Grease baking dish using 2 tablespoons butter. Pour in dressing, pressing down gently with the back of a spatula or spoon. Dot the top of the dressing with the final 2 tablespoons of butter.
- Bake 45 minutes to an hour, until golden brown.