Ingredients: |
Ingredients: Cornbread
3 cups self rising cornmeal (I use yellow self rising cornmeal)
6 eggs
3/4 cup vegetable oil
1 cup whole milk buttermilk
Dressing
5 stalks celery
2 yellow onions
1 stick of butter
1-2 cans cream of chicken soup (undiluted)
1 small bag Pepperidge Farm Stuffing
3-4 quarts Chicken broth, we make our own by boiling
leg quarters. (may need more for gravy)(we have found
we like the Chicken Stock or broth by Swanson if we don’t
make our own or didn’t make enough.
2 envelopes of Lipton Cup of Soup Cream of Chicken
McCormick Gourmet Organic Poultry Seasoning (this is the closest that
I can find to the old Watkins Products That I used
Salt and Pepper
Directions
Prepare 9x13 baking dish. (I use my cast iron frying pan
Combine cornbread ingredients pour into prepared greased pan
Bake 375 oven until golden brown and tests done, approx 35-40 minutes.
Can be baked ahead and frozen if need to.
Chop celery and onion. (I chop in food processor, most of my crew doesn’t
like onion or celery)
Melt butter, sauté onion and celery until soft.
When you get cornbread, onion and celery ready combine in a large bowl.
Add stuffing mix, add 1 can of soup, 1 envelope of soup, and begin to add
broth, mixing well. Continue to add broth until the consistency is what you want.
Now, begin to add seasoning, salt and pepper to taste.
If needed, add more canned soup and envelope of soup along with more broth.
If you use bought broth, you might want to add more butter for taste.
NOTES
The reason I use yellow cornmeal is my mother’s family were farmers and I grew up
with my mom using yellow cornmeal. White is fine. I do not use Jiffy as I am not a
fan of sweet cornbread.
This is great made up the day before and refrigerated, this helps the flavors meld.
Set out for 30 minutes before baking. Bake 350 oven until golden brown.
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This recipe for Nanny and Papa’s Cornbread Dressing is from