Southern Cornbread Dressing

Southern Cornbread Dressing

Cornbread Dressing on Big Green Egg Smoker to provide an extra layer of flavor! 

Author

Malcom Reed

Ingredients

• 1 ½ Self-Rising Corn Meal
• 3/4 Cup Self-Rising Flour
• 2 ¼ Cups Buttermilk
• ¼ Cup Water
• Pinch of Salt
• 4 tbsp oil
• 2 Large Cakes Crumbled Cornbread
• 1lb Cooked and Pulled Chicken Meat
• 2 Hard Boiled Eggs (grated)
• 3 Stalks Celery (diced)
• 1 Small Onion (diced)
• 1 Small Jar Pimento Peppers
• 4-7 Cups Chicken Stock
• 1 tbsp Killer Hogs AP Seasoning
• 1/2 tbsp Sage
• 1/2 tbsp Poultry Seasoning

Directions

1. In a large cast iron skillet, add 4 tbsp oil and place in oven preheated to 405 degrees.
2. Allow cast iron skillet and oil to hear while you combine remaining ingredients.
3. Whisk together all the dry ingredients. Then add buttermilk and water and stir until combined.
4. Remove skillet from oven and add cornbread mixture to hot skillet.
5. Place in oven and bake for 30-35 minutes.
6. Sauté the celery and onion for 3 minutes.
7. Next, combine the cornbread, eggs, celery, and onion mixture and pimento peppers.
8. Add 2-3 cups of chicken stock and mix. Add seasoning and chicken and mix. Add 1-3 additional cups of chicken stock.
9. Your Southern Cornbread Dressing should be runny but not soupy. Once you have the consistency you like, taste for seasoning and adjust for your liking.
10. It is now ready to be panned. I like to use either 2 small food service pans or one large food service pan. Do not over fill your pans. Fire up the Big Green Egg Smoker up to 375 degrees and hold the temperature steady.
11. Add a small amount of pecan or hickory wood for a very light smoke. Once your smoke is up to temperature, place. your pan in the smoker and close the lid. Your Souther Cornbread Dressing will cook for about 1 hour.
12. Take out when it’s tightened up and the top and edges are a nice, golden brown!