Cornbread Dressing

Cornbread Dressing

I also asked my mom to share her Thanksgiving Cornbread Dressing recipe with me. Here in the South, it’s Cornbread Dressing, NOT STUFFING!

One making of cornbread, made in a 10″ iron skillet. If you don’t have one, here is one to use:

Sift together:

1 cup flour

4 tsp. baking powder

1 tsp. salt

1 Tbsp. sugar

2 cups corn meal

Then add: 2 cups milk or chicken broth

1/2 cup oil

2 beaten eggs

Bake at 400° for about 20-30 min.


Cornbread Recipe Above

1 onion, chopped,

1 bell pepper, chopped

1 1/2 cups celery, chopped

3 bay leaves, crumbled

3 cloves garlic, minced

1/2 teaspoon sage

1/2 teaspoon cayenne pepper

salt and pepper to taste

Saute your onion, bell pepper, and celery in a little bit of oil along with all the rest of the seasonings. After your cornbread has cooled a little, crumble it into a large bowl and add your sauteed seasonings and mix well.

Several cups of Chicken Broth

2-3 boiled eggs, finely chopped

2 raw eggs, beaten

finely torn loaf bread (2-4 pieces)

Add your chopped boiled eggs, your beaten eggs, and 2 pieces of bread. Add more as needed.

Use Chicken Broth to moisten your dressing. You don’t want it runny, but it will dry out as you bake it. You will need to taste test for salt and pepper. Add more as needed. It is best to make the dressing a day or two ahead and keep in the refrigerator. It gives the flavors a chance to “marry.” When you are ready to bake it, bake in a 350° oven for about an hour, or until is has begun to brown and set. It is best not to stir while baking.