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Cornbread Dressing Recipe

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This recipe for Cornbread Dressing is from The Matson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:
 

dressing


Ingredients:  
Ingredients:  
3 piece sliced sandwich bread or 3 buttermilk biscuits
1 tsp salt
1 tsp black pepper
1 tsp sage
3 eggs
1 medium onion, diced
2 stalks celery, diced
1 stick butter, sliced
4 cups cream of chicken soup
6 cups chicken stock
Cornbread dressing, recipe below

Directions:
Directions:
1. Preheat oven to 350º.
2. Crumble cornbread and biscuits or bread into a large bowl. Add salt, pepper, eggs, onion, celery, butter, soup and stock. Stir until well combined.
3. Pour dressing into two 9x13 baking dishes and bake until lightly browned, about 30-45 minutes. To test doneness, shake casserole dish lightly. If the center of the dressing moves, then the dressing is not cooked through in the center. Continue to bake until the dressing is set throughout.

You can pour dressing into two smaller casserole dishes to reduce cooking time to about 35 minutes. You can also use one pan for onions and one without.
 

Buttermilk Cornbread


Ingredients:  
Ingredients:  
2 cups cornmeal
1 cup self-rising flour
2 eggs, 2 cups buttermilk
½ cup water
Crisco

Directions:
Directions:
1. Preheat oven to 425º.
2. Coat large skillet/pan with Crisco and place in oven to melt. Remove from oven once melted.
3. Mix together all ingredients and pour into the hot pan. Return to the oven and bake about 10-15 minutes or until bread has risen and center springs to the touch.
4. Serve directly from skillet or allow to stand about 5 minutes and flip onto a plate for serving.

 

 

 

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