Cornbread Dressing

Approx. 8 servings


Cornbread Dressing

Ingredients

Cornbread

1 Cup Cornmeal
1 Cup All Purpose Flour
¼ Cup Granulated Sugar
1 Tablespoon Baking Powder
¾ Teaspoon Kosher Salt
1¼ Cups Buttermilk
½ Cup Vegetable Oil
3 Eggs
3 Tablespoons Butter

Cornbread Dressing

9 x 13 Dish Cornbread, crumbled
1 Cup Dry Stuffing Crumbs, seasoned or unseasoned
2 Sticks Butter
¾ Cup Onions, diced
½ Cup Celery, diced
½ Cup Bell Pepper, diced
3 Cloves Garlic, finely chopped
2 Tablespoons Fresh Sage, chopped
1 Tablespoon Fresh Thyme, chopped
1 Tablespoon Fresh Italian Parsley, chopped
1 Tablespoon Poultry Seasoning
2 Eggs, beaten
3½ Cups Low Sodium Chicken Broth
To Taste Kosher Salt & Black Pepper


Directions

(Hint: For best results bake the cornbread 1 to 2 days prior to using in the dressing.)

Preheat oven to 350 degrees.

Cornbread

Combine the cornmeal, flour, sugar, baking powder, and salt in a large bowl and mix thoroughly with a whisk.  Make a well in the center of the dry mix.  Pour the buttermilk, oil, and eggs in the well of the dry mix.  Using a whisk, mix the buttermilk, oil, and eggs in the center of the bowl then slowly mix in the dry mixture from the sides of the bowl.  Do not over mix.  Mix until the ingredients are combined and the mixture is smooth. 

Melt the butter in a 9 x 13 baking dish and then pour in the cornbread mixture and bake for 30 to 35 minutes or until the cornbread is golden brown.  Once the bread is removed from the oven, allow it to cool before crumbling.  Note: Crumble the cornbread in the same 9 x 13 dish that it was baked in.  You may use this dish to bake the dressing. (Note: It’s okay if the top is slightly browner than usual.)

Cornbread Dressing

In a large bowl, combine the dry stuffing crumbs with the crumbled cornbread.  In a large pan over medium high heat, sauté the onions, celery, bell pepper, and garlic in the butter.  Sauté the vegetables until they are translucent, about 5 to 8 minutes.   

Add the sautéed vegetables, sage, thyme, parsley, poultry seasoning, chicken broth, salt, and pepper to the crumbled cornbread mixture and mix thoroughly using a large spoon or clean hands.  Taste the mixture to see if it is seasoned to your taste.  Add the egg and mix one last time.  Pour the mixture into a greased 9x13 baking dish and bake for about 1 hour. After the first hour of the cooking time take a large spoon and stir the dressing, giving the internal part of the dressing more exposure to the oven heat for browning. Place it back into the oven and continue to bake for about 20 to 30 more minutes. (Note: If you like your Dressing dryer you may bake it to the desired texture.)

 

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