Southern Cornbread Dressing |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Me and a dear friend of mine who is no longer with us, made this dressing for 17 years at Thanksgiving. I still make it and it brings back wonderful memories of her and I laughing, chopping, mixing and tasting. This is a terrific recipe. Hope you make this recipe and make your own memories. Ingredients:
1 cup self-rising cornmeal |
3/4 cup buttermilk |
2 eggs |
2 tablespoons vegetable oil |
cornbread, crumbled |
8 tablespoons butter 1 sticks |
2 cups celery, chopped |
1 large onion, chopped |
4 cups chicken stock |
10 1/2 ounces cream of chicken soup |
1 teaspoon salt |
1 teaspoon black pepper |
1 teaspoon sage (optional) |
1 tablespoon poultry seasoning (optional) |
Directions:
1. Directions for cornbread:.
2. Preheat oven to 350.
3. Combine all ingredients and mix well.
4. Pour batter into a greased shallow baking dish.
5. Bake for approximately 20 to 25 minutes.
6. Remove from oven and let cool.
7. Directions for Dressing:.
8. Preheat oven to 350.
9. Melt the butter in a large skillet over medium heat.
10. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.
11. Pour the vegetable mixture over cornbread mixture.
12. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning.
13. Pour mixture into a greased baking dish and bake until dressing is cooked through, about 45 minutes. .
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