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Old Fashioned Cornbread Dressing Recipe
|Cornmeal||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1 Teaspoon|
|Eggs||2 , beaten|
|Buttermilk||2 Cup (32 tbs)|
|Bacon drippings||2 Tablespoon, melted|
|Celery stalks||3 , chopped|
|Onion||1 Medium, chopped|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), melted|
|Day old bread slices||12 , crumbled|
|Turkey broth/Chicken broth||2 1⁄2 Cup (40 tbs)|
|Milk||1 Cup (16 tbs)|
|Poultry seasoning||1 Teaspoon|
|Rubbed sage||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 3416 Calories from Fat 1185
% Daily Value*
Total Fat 134 g206.6%
Saturated Fat 63.9 g319.7%
Trans Fat 0 g
Cholesterol 637.1 mg
Sodium 8943.8 mg372.7%
Total Carbohydrates 463 g154.3%
Dietary Fiber 38.5 g154.1%
Sugars 31.4 g
Protein 101 g201.7%
Vitamin A 68.5% Vitamin C 34%
Calcium 150.3% Iron 144.7%
*Based on a 2000 Calorie diet
Place a well greased 10 inch cast iron skillet in a 450° oven for 4 minutes or until hot.
Remove skillet from oven; spoon batter into skillet.
Bake at 450° for 35 minutes or until cornbread is lightly browned.
Cool; crumble cornbread into a large bowl.
Saute celery and onion in butter until tender.
Add sauteed vegetables and remaining ingredients to crumbled corn bread, stirring well.
Spoon dressing into a lightly greased 13 x 9 x 2 inch pan.
Bake at 350° for 25 to 30 minutes.