Ingredients: |
Ingredients: BASIC CORNBREAD RECIPE
1 cup self-rising cornmeal
½ cup self-rising flour
¾ cup buttermilk
2 eggs
2 Tablespoon vegetable oil
SOUTHERN DRESSING RECIPE
Cornbread (9x9 inch pan) (my grandmother always uses day old cornbread)
1 cup onions, diced (about half of a large onion)
1 cup of celery, diced (about 3 stalks)
1 cup of green bell peppers diced (about 1 medium green bell pepper. You could also add in some red bell pepper as well if you'd like)
3 pieces of toast
1 cooked chicken breast or cooked chicken thighs, shredded
2 eggs
3-4 cups of chicken or turkey broth
Seasonings (poultry seasonings, sage, black pepper, ) *see recipe to see how much I add
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Directions: |
Directions:Preheat the oven to 350 F.
First let's make the cornbread!
In a bowl, stir together the cornmeal & flour.
Stir in the buttermilk, eggs & oil.
Pour into a greased, 9 x9 baking dish.
Bake for about 20-25 minutes or until done.
Let cool.
Now let's put together the dressing!
Break up the cornbread and toast in a large bowl. Set aside.
In a saucepan, sauté onions, celery and green bell peppers in a little bit of butter until tender.
Add the sautéed veggies and the cooked shredded chicken into the cornbread mixture.
Stir together to combine.
Add in the broth a little at a time. Add in just enough to make it thick & a little soupy.
Stir in a teaspoon of poultry seasoning, sage, and black pepper. I usually start with a teaspoon of each and add more to suite my taste.Give it a taste. It should taste exactly the way you want your dressing to taste like. When you are content with the taste, go ahead and stir in the eggs.
Pour into a buttered 9 X 13 casserole pan. Bake for 45 minutes or until set. |
This recipe for Cornbread Stuffing is from