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Cornbread Dressing Recipe
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Serve this delicious dressing with turkey or pork
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Cornbread Dressing Recipe Ingredients:
2 cups cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar (optional)
6 large eggs, divided
2 cups buttermilk
2 tablespoons bacon drippings or melted butter
1/2 cup butter or margarine
3 bunches green onions, chopped
4 celery ribs, chopped
1 (16-ounce) package herb-seasoned stuffing mix
5 (14 1/2-ounce) cans chicken broth
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Cornbread Dressing Recipe Directions:
Combine first 5 ingredients and, if desired, sugar in a large bowl.
Stir together 2 eggs and buttermilk; add to dry ingredients, stirring just until moistened.
Heat bacon drippings in a 10-inch cast-iron skillet or 9-inch round cake pan in oven at 425 F for 5 minutes.
Stir hot drippings into batter. Pour batter into hot skillet.
Bake at 425 F for 25 minutes or until cornbread is golden; cool and crumble. Freeze in large heavy-duty zip-top plastic bag up to 1 month, if desired. Thaw in refrigerator.
Melt 1/2 cup butter in a large skillet over medium heat; add green onions and celery, and saute until tender.
Stir together remaining 4 eggs in a large bowl; stir in cornbread, onion mixture, stuffing mix, and chicken broth until blended.
Spoon dressing into 1 lightly greased 13 inch by 9 inch baking dish and 1 lightly greased 9-inch square baking dish. Cover and freeze up to 3 months, if desired; thaw in refrigerator 8 hours.
Place 13 by 9 by 2-inch dish (uncovered) and 9-inch square dish (uncovered) in oven at 350°F. Bake 13 by 9 by 2-inch dish for 1 hour and 9-inch square dish for 50 minutes or until each is lightly browned.
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