Southern Cornbread Dressing

"From BH&G Heritage Cookbook, so I'll give the exact ingredients and proportions, but this is a recipe you can customize to your taste. No bread or packaged stuffing mixes yet so easy to make. And no vague directions to make your favorite cornbread mix cornbread. This one requires you to make the cornbread using the included recipe and it's well worth it. Prepare the cornbread way ahead and freeze to save time during your holiday gatherings. This one multiplies easily. The texture is perfect, not gummy since no bread. It's the real deal so give it a try this Thanksgiving."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 30mins
Ingredients:
13
Yields:
6 cups
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Prepare Southern Corn Bread and cool.
  • Cook celery and onion in broth for 5 minutes. Cool.
  • Add vegetables w/ broth, poultry seasoning and salt to crumbled cornbread and mix thoroughly.
  • IMPORTANT! Taste for seasoning and adjust BEFORE adding beaten eggs.
  • Add eggs.
  • Bake in 1 1/2 quart casserole dish at 325 degrees for 30-35 minutes or longer depending on your oven. It's done when toothpick inserted in center comes out clean.
  • Can be doubled, tripled, etc as needed.
  • Southern Corn Bread.
  • In mixing bowl, thoroughly stir together:

  • 1 1/2 cups plain yellow cornmeal (not self-rising or cornbread mix).
  • 1/2 cup all-purpose flour.
  • 1 teaspoon baking soda.
  • 1/2 teaspoon salt.
  • Stir in:

  • 1 1/2 cups buttermilk.
  • 2 tablespoon melted bacon grease (best)or shortening or margarine.
  • 1 beaten egg.
  • Pour batter into greased 9x9x2" baking pan. Bake at 400degrees for about 20 minutes.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes