Grandma Lizzie's Cornbread Dressing (Trisha Yearwood) |
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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 10 |
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Ingredients:
4 tablespoons corn oil or bacon drippings |
3 cups self-rising white cornmeal |
2 1/2 to 3 cups buttermilk, well shaken |
Directions:
1. Preheat the oven to 450 degrees F.
2. Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet and place over medium-high heat. Put the cornmeal in a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups.
3. Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of the batter. Continue to heat on the stovetop for 1 minute, and then transfer the skillet to the oven and bake the cornbread until browned on top, about 20 minutes. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp. Yield: 8 servings.
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