Sheilas Cornbread DressingFrom ladyboo 7 years ago
- Cornbread: shopping list
- 1 cup self-rising cornmeal shopping list
- 1/2 cup self-rising flour shopping list
- 3/4 cup buttermilk shopping list
- 2 eggs, slightly beaten shopping list
- 2 tablespoons vegetable oil shopping list
- cornbread Dressing: shopping list
- 1/2 bag pepperidge Farm sage and Onion Stuffing Mix or any other shopping list
- 1 sleeve saltine crackers shopping list
- cornbread (you just made) shopping list
- 1/4 pound butter shopping list
- 2 cups celery, chopped shopping list
- 1 large onion, chopped shopping list
- 1 clove garlic, chopped shopping list
- 1/2 bell pepper, chopped shopping list
- 1 cup cooked giblets, chopped (optional) shopping list
- 1/2 cup green onions, chopped (optional) shopping list
- 4 cups chicken stock (more or less) shopping list
- 1 can cream of chicken or mushroom soup shopping list
- 1 cup milk shopping list
- 1 teaspoon Lawry's Seasoned Salt shopping list
- Freshly ground black pepper shopping list
- 1 teaspoon sage (optional) shopping list
- 1 tablespoon poultry seasoning (optional) shopping list
- 1 teaspoon thyme (optional) shopping list
- 5 eggs, beaten shopping list
How to make it
- Make cornbread:
- Preheat oven to 350 degrees F.
- Combine all ingredients and mix well. Heat oil in dish and add to this mixture.Pour batter into shallow baking dish or small cast iron skillet. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
- Preheat oven to 350 degrees F. for dressing
- Make dressing:
- In a large bowl, combine crumbled cornbread, stuffing crumbs, and saltines; set aside.
- Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Make the soup with the milk and soup and heat thoroughly. Add the stock (a little at a time), soup, mix well, taste, and add salt, pepper to taste, thyme, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy, if you're having giblet gravy with your turkey. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes or until slightly brown on top.
- Note: Be careful adding stock. You might not need all four cups. Add a little at a time until the mixture is blended well, but not soupy. This is the best corn bread dressing ever!
The Cookladyboo Chicago, IL
The Rating3 people
I will try it. sounds delicious.
Vickievictoriaregina in USA loved it
I know what 'Dressing' (Stuffing) recipe
I will be making this Thanksgiving!
Thank-you for this Amazing "5"FORK!!!!!
'Taste Treat'~ (^_^)~
I do have 'deep Southern roots' and love
to cook with 'Family' recipes ev...moremjcmcook in Beach City loved it
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