Ingredients: |
Ingredients: Cornbread Dressing w/bacon and pecans: Preheat oven 375 degrees
Buttery Cornbread
6 bacon slices
4 celery ribs, finely chopped
1 large onion, finely chopped
6 cups torn day-old bread (6 slices)
2/3 cups chopped pecans, toasted
1 large egg, lightly beaten
2 Tbsp. light brown sugar
1 Tbsp. chopped fresh sage
1 tsp. salt
1/2 tsp freshly ground pepper
3 to 4 cups chicken broth
Buttery Cornbread:
1 cup all-purpose flour
3/4 cups cornmeal (not cornmeal mix)
2 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp salt
1 large egg, lightly beaten
1/4 cup milk
1/2 cup butter melted
2 Tbsp. butter or shortening
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Directions: |
Directions:Cornbread Dressing with bacon and pecans:
Prepare Buttery Cornbread; cool and crumble. Set aside. Cook bacon in a large skillet till crisp; remove bacon reserving drippings in skillet. Crumble bacon and set aside. Saute celery and onion till tender. Combine crumbled cornbread, bacon, onion mixture, bread and remaining ingredients in a large bowl. sir well. Spoon dressing into 13x9 " baking dish. Bake uncovered in preheated oven at 375º for 45 minutes or till golden.
Buttery Cornbread:
Combine first 5 ingredients in large bowl. In a separate bowl, combine egg, milk and 1/2 cup melted butter; stir with a wire whisk. Add egg mixture to dry ingredients, stirring till dry ingredients are moistened. Set aside. Melt 2 Tbsp. butter in an 8" cast iron skillet over medium high heat. Pour batter into skillet. Bake in preheated oven at 425 º for 20 to 25 minutes or till wooden pick inserted in center comes out clean. |
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