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
| Cornmeal | 2 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Eggs | 2 , beaten | |
| Buttermilk | 2 Cup (16 tbs) | |
| 2 tablespoons bacon drippings, melted | ||
| Celery stalks | 3 , chopped | |
| Onion | 1 Medium, chopped | |
| Butter/Margarine | 1/3 Cup (16 tbs), melted | |
| 12 slices day old bread, crumbled | ||
| 2 to 2 1/2 cups turkey or chicken broth | ||
| Milk | 1 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Poultry seasoning | 1 Teaspoon | |
| Sage | 1/2 Teaspoon, rubbed | |
| Pepper | 1/4 Teaspoon | |
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.
Chef
