Thanksgiving is just around the corner
One of my best friends asked me to post a recipe for Cornbread Dressing. I have made this dressing for so many years that I don't remember where I got the recipe. I think one of the secrets to how good it is may be the weird, heavy corn bread that it calls for.
For the cornbread:
2 cups plain corn meal
1 T sugar
1T baking powder
1 t salt
2 eggs, beaten
1 (12 oz.) can evaporated milk
1/4 cup vegetable oil
Combine first four ingredients in a large mixing bowl, add the eggs, milk, and oil, mixing well. Place a greased 10-inch cast iron skillet in preheated 350 degree oven for 5 minutes or until skillet is hot. Spoon batter into hot skillet. Bake at 350 degrees for 35 to 40 minutes or until lightly browned. Cool, and crumble into a large bowl. Can be made a day ahead.
To finish:
1 cup chopped celery
1/2 cup chopped green onions
3 T butter, melted
3 eggs, beaten
2 (14 1/2 oz.) cans chicken broth
1 (10 3/4 oz.) can of cream of chicken soup
1 t poultry seasoning
1/4 t pepper
dash of parsley flakes
Saute celery and green onions in the butter until tender. Combine crumbled cornbread, sauteed vegetables, and the remaining ingredients mixing well. Spoon into a greased 9x13 baking dish. Bake at 350 degrees for 45 minutes.
Notes: to make a day ahead, cover and refrigerate overnight before baking. To bake, remove from the refrigerator and let stand at room temperature for 30 minutes, then bake at 350 degrees for 55 minutes.
The original recipe called for sauteeing 2 cups fresh mushrooms with the celery and green onion. My husband doesn't like "fungus," so I don' t add that. You can also add 3/4 cup sliced almonds before baking.
For the cornbread:
2 cups plain corn meal
1 T sugar
1T baking powder
1 t salt
2 eggs, beaten
1 (12 oz.) can evaporated milk
1/4 cup vegetable oil
Combine first four ingredients in a large mixing bowl, add the eggs, milk, and oil, mixing well. Place a greased 10-inch cast iron skillet in preheated 350 degree oven for 5 minutes or until skillet is hot. Spoon batter into hot skillet. Bake at 350 degrees for 35 to 40 minutes or until lightly browned. Cool, and crumble into a large bowl. Can be made a day ahead.
To finish:
1 cup chopped celery
1/2 cup chopped green onions
3 T butter, melted
3 eggs, beaten
2 (14 1/2 oz.) cans chicken broth
1 (10 3/4 oz.) can of cream of chicken soup
1 t poultry seasoning
1/4 t pepper
dash of parsley flakes
Saute celery and green onions in the butter until tender. Combine crumbled cornbread, sauteed vegetables, and the remaining ingredients mixing well. Spoon into a greased 9x13 baking dish. Bake at 350 degrees for 45 minutes.
Notes: to make a day ahead, cover and refrigerate overnight before baking. To bake, remove from the refrigerator and let stand at room temperature for 30 minutes, then bake at 350 degrees for 55 minutes.
The original recipe called for sauteeing 2 cups fresh mushrooms with the celery and green onion. My husband doesn't like "fungus," so I don' t add that. You can also add 3/4 cup sliced almonds before baking.
My sister also uses a "weird heavy cornbread" in the awesome dressing she makes for our holiday dinners. My mom makes it and I know she uses lots of eggs, but otherwise I can never understand either of their recipes. They work off instinct rather than measurements or directions. --Jennifer Sheppard
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