Southern Cornbread Dressing |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I love dressing at Thanksgiving. I want the cranberry sauce to have ridges, not any of that fancy stuff with nuts. Ingredients:
1 skillet of cornbread |
1/2 sleeve saltine crackers |
8 tablespoons butter |
2 cups chopped celery |
1 large onion, chopped |
6 cups chicken stock |
1 teaspoon salt |
freshly ground black pepper |
2 teaspoon sage |
1 tablespoon poultry seasoning |
5 eggs, beaten |
Directions:
1. 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. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 to 60 minutes.
2. Just in case you don't know how to make a skillet of cornbread.
3. preheat oven to 375 and place a 10 Iron skillet on medium heat to get hot
4. mix together
5. 1 cup self-rising cornmeal
6. 1/2 cup self-rising flour
7. 3/4 cup buttermilk
8. 2 eggs
9. 2 tablespoons vegetable oil
10. pinch of salt
11. pour into hot skillet and place into oven, remember skillet is hot so put on the mitt. Having the skillet hot first, gives the bread a crispy crust and helps prevent sticking. Bake for 20 to 25 minutes. You can check with a tooth pick just like a cake.
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