Old Fashioned Cornbread Dressing Recipe
old fashioned cornbread dressing is an herbed dressing. Mixed with celery and onions, the cornbread dressing is a baked to prepare and is combined with added buttermilk and eggs. Cooked in the oven, it can be used for poultry or meats of choice.
Ingredients
2 cups cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, beaten
2 cups buttermilk
2 tablespoons bacon drippings, melted
3 stalks celery, chopped
1 medium onion, chopped
1/3 cup butter or margarine, melted
12 slices day old bread, crumbled
2 to 2 1/2 cups turkey or chicken broth
1 cup milk
2 eggs, beaten
1/4 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon rubbed sage
1/4 teaspoon pepper
Directions
Combine cornmeal, baking powder, baking soda, and salt in a large bowl add 2 eggs, buttermilk, and melted bacon drippings, stirring well.
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.
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.
