Bread & Pastry, Cornbread & Dressing
Southern
Yield: 8-10
Author: Tammy Nichols
Cornbread Dressing Cakes - Master Cookbook Recipe # 124

Cornbread Dressing Cakes - Master Cookbook Recipe # 124

These dressing cakes are essentially "fried dressing," offering the perfect balance of a moist interior and a crunchy crust.

This is recipe #124 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 10 minTotal time: 20 min
Cook mode Prevent screen from turning off

Ingredients

  • 1/2 pone Crunchy Cornbread (Master Cookbook Recipe # 128), crumbled
  • 3 large eggs
  • 1/4 cup sour cream
  • 1 stalk celery, finely chopped
  • 2-3 green onions, chopped
  • 2 Tbsp bell pepper, chopped
  • 2 tsp poultry seasoning (Tammy uses McCormick) OR 1 tsp rubbed sage
  • 1/2 tsp black pepper
  • 2 oz. jar chopped pimentos (optional)
  • 2 Tbsp olive oil (for sautéing)
  • Cooking oil (for frying)

Instructions

  1. Sauté: Heat the olive oil in a skillet over medium heat. Sauté the green onion, bell pepper, and celery for about 2 minutes until they are soft and fragrant.
  2. Combine: In a large bowl, mix the sautéed vegetables with the crumbled cornbread, eggs, sour cream, seasonings, and pimentos (if using). Stir until well combined; the mixture should hold together well.
  3. Heat Skillet: Add about 1/4 inch of cooking oil to a cast-iron skillet and heat over medium heat.
  4. Fry: Spoon the mixture into the hot oil to form small patties (pancake size). Cook until the bottom is deep golden brown and crispy, then flip and brown the other side.
  5. Drain: Remove the cakes and let them drain briefly on paper towels before serving hot.

Notes

Tammy’s Tip: "These are just delicious when you're in a hurry but want that home-cooked dressing taste. They pair perfectly with a side of cranberry sauce or a little leftover gravy if you have it in the fridge!"

Nutrition Facts

Calories

406

Fat

29 g

Sat. Fat

19 g

Carbs

33 g

Fiber

3 g

Net carbs

30 g

Sugar

20 g

Protein

5 g

Sodium

288 mg

Cholesterol

93 mg