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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This dressing is a favorite among our staff. Serve it with pork roast or turkey. Ingredients:
2 cups cornmeal |
1/2 cup all-purpose flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
1 teaspoon sugar (optional) |
6 large eggs, divided |
2 cups buttermilk |
2 tablespoons bacon drippings or melted butter |
1/2 cup butter or margarine |
3 bunches green onions, chopped |
4 celery ribs, chopped |
1 (16-ounce) package herb-seasoned stuffing mix |
5 (14 1/2-ounce) cans chicken broth |
Directions:
1. Combine first 5 ingredients and, if desired, sugar in a large bowl. Stir together 2 eggs and buttermilk; add to dry ingredients, stirring just until moistened.
2. Heat bacon drippings in a 10-inch cast-iron skillet or 9-inch round cakepan in oven at 425° for 5 minutes. Stir hot drippings into batter. Pour batter into hot skillet.
3. Bake at 425° for 25 minutes or until cornbread is golden; cool and crumble. Freeze in large heavy-duty zip-top plastic bag up to 1 month, if desired. Thaw in refrigerator.
4. Melt 1/2 cup butter in a large skillet over medium heat; add green onions and celery, and saute until tender.
5. Stir together remaining 4 eggs in a large bowl; stir in cornbread, onion mixture, stuffing mix, and chicken broth until blended.
6. Spoon dressing into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 9-inch square baking dish. Cover and freeze up to 3 months, if desired; thaw in refrigerator 8 hours.
7. Place 13- x 9-inch dish (uncovered) and 9-inch square dish (uncovered) in oven at 350°. Bake 13- x 9-inch dish for 1 hour and 9-inch square dish for 50 minutes or until each is lightly browned.
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