We blog about this recipe here.
Southern Cornbread Dressing
Ingredients
1 large (lasagna size – 9×13) pan of baked cornbread, any recipe, dried and then crumbled (note from Ann: there’s a super-simple cornbread recipe below).
- 1 cup each onions and celery, diced, and sautéed until softened in a little butter or olive oil
- 1-2 eggs, lightly beaten
- 1-2 cups natural chicken or veggie broth as needed
- herbs to taste– sage, parsley, thyme, pepper are suggested
- Add salt if needed; it depends on how much is in your stock and cornbread
Serve with lots of turkey gravy. Celery and onion are the key to the great taste
- 1 cup all-purpose flour
- 1 cup white or yellow cornmeal
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1 cup buttermilk
- 13 cup butter, melted
- 2 large eggs beaten
- 1 T butter
Heat oven to 400°F.
Combine flour, cornmeal, sugar, baking powder, baking soda and salt in bowl. Stir in buttermilk, 1/3 cup melted butter and eggs just until mixture is moistened.
Melt 1 tablespoon butter in heavy cast iron or oven-proof 10-inch skillet. Pour batter immediately into pan. Bake 15-20 minutes or until toothpick inserted in center comes out clean. Serve warm.
I would do 1 1/2 recipe to fill a 9″x13″ pan. If you don’t need that much dressing, stick with the original cornbread recipe, and fix the dressing with 1 egg and 1 c broth and bake it in the same skillet you baked the cornbread in – or an 8″x 8″ pan. Omit the sugar in the cornbread – if using it makes you uncomfortable – or put in 3 T – if it makes you happy 🙂 I would use finely ground cornmeal, but that’s me. Brought to you by Katie and Becky and BigLittleMeals.com
Big Little Meals 