Grandma's Cornbread Dressing |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This is just plain traditional dressing. No oysters, no nuts, no sausage. Just pure Southern dressing. Posting here so the recipe will be saved for my granddaughter. Ingredients:
1/3 cup butter or 1/3 cup margarine |
1/2 cup chopped celery |
3/4 cup chopped onion |
6 cups crumbled cornbread (not sweet) |
4 slices bread, toasted and torn into small pieces (2 1/2 cups) |
1 teaspoon dried sage |
1/2 teaspoon pepper |
3 cups hot chicken broth |
salt, to taste |
butter |
Directions:
1. Heat oven to 450 degrees . Grease 13x9-inch (3-quart) baking dish or pan. Melt butter in medium skillet over medium-high heat. Add celery and onion; cook until tender, stirring occasionally.
2. In large bowl, combine celery mixture, crumbled cornbread, bread pieces, sage and pepper; mix well. Add hot broth and mix well. Taste and add salt and more sage if needed.
3. Pour into greased baking dish. Dot top with small pieces of butter. Bake at 450 degrees for 30 minutes or until golden brown.
4. Note: Broth made from boiling a baking hen will be best but canned will work.
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