Cornbread Dressing Croquettes
Ingredients
- 1 cup butter or margarine, divided ⓘ
- 3 cups white cornmeal ⓘ
- 1 cup all-purpose flour ⓘ
- 2 tablespoons sugar ⓘ
- 2 teaspoons baking powder ⓘ
- 1 1/2 teaspoons salt ⓘ
- 1 teaspoon baking soda ⓘ
- 7 large eggs ⓘ
- 3 cups buttermilk ⓘ
- 3 cups soft breadcrumbs (we tested with 6 slices Pepperidge Farm white sandwich bread) ⓘ
- 2 medium onions, diced (2 cups) ⓘ
- 1 large bunch celery, diced (3 cups) ⓘ
- 1/2 cup finely chopped fresh sage ⓘ
- 2 (10 1/2-ounce) cans condensed chicken broth, undiluted ⓘ
- 1 tablespoon pepper ⓘ
Instructions
- Place 1/2 cup butter in a 13" x 9" pan; heat in oven at 425° for 4 minutes.
- Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk.
- Pour hot butter into batter, stirring until blended. Pour batter into pan.
- Bake, uncovered, at 425° for 30 minutes or until golden brown. Cool. Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.
- Melt remaining 1/2 cup butter in a skillet over medium heat; add onion and celery, and saute until tender. Stir in sage; saute 1 minute. Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture. Shape unbaked dressing into croquettes, using a 1/4 cup ice cream scoop. Place croquettes on lightly greased baking sheets, making sure not to crowd them on the sheets.
- Bake at 400° for 30 minutes or until well browned (and internal temperature reaches 160°). Cool on baking sheets 10 minutes.
Nutrition & Diet Analysis (per serving)
820
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).