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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Cornbread Dressing Recipe

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This recipe for Cornbread Dressing is from Charles and Ann's Bounty, 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:
Ingredients:  
Ingredients:  
4 cups crumbled corn bread, Corn bread recipe follows
2 cups dry bread crumbs - I buy these in the grocery store and just buy plain bread crumbs. You could use white bread or biscuits but I have just always purchased the bread crumbs in a box from the grocery.
3½ cups chicken stock - I sometimes will cook a chicken and make my own stock but I usually use Better Than Bouillon™ roasted chicken base. The jar gives you the proportions to make the amount you need. You could use any bought chicken stock that you like.
3 eggs
1 cup milk
2 teaspoons salt
½ teaspoon pepper
Chopped celery - amount depends on how well your family likes celery
1 chopped onion or more - this also depends on well your family likes onion

Cornbread
2 to 3 cups self rising cornmeal mix
3 or 4 eggs
Buttermilk - amount needed to make of cornbread consistency
Directions:
Directions:
Directions for Cornbread
Preheat oven to 400º.
Put skillet with about 2 + tablespoons shortening in oven and as it is preheating, mix cornbread.Put self rising cornmeal mix, eggs, buttermilk in a bowl and mix. Add cornbread mix or milk as needed to make of cornbread consistency.
After cornbread is cooked, let it cool and then crumble cornbread. This can be done ahead of time and frozen until ready to use.
Dressing
Preheat oven to 375º.
Mix cornbread crumbles with bread crumbs and add stock. Beat eggs slightly and add milk, salt, and pepper. Add to bread mixture.
Saute celery and onion in amount of butter that is needed. This can be done ahead of time and frozen until ready to use.
Add sauteed celery and sauteed onion to mixture of bread and other ingredients.
Put in a well greased pan or casserole dish and bake for 30 - 40 minutes.
Personal Notes:
Personal Notes:
I try to prepare everything I can days before I make the dressing so I do not have so much to do on that day.
This is a rough recipe for making a pan of dressing for 8 - 10. I do not think I have ever made dressing for that few. I like my dressing soft so I am heavy on liquids and eggs as I want it soupy when I put it into the pan.
I also have never had a recipe for cornbread. I just pour the ingredients into a bowl and mix till it looks right. I tried to estimate what I would need to make cornbread. The recipe for the cornbread may need tweaking. Remember to use self rising cornmeal mix. My family loves onions so I am heavy on onions and light on celery. Be sure to saute' the onions and celery in butter before adding to dressing mixture. You want the onions and celery chopped up fine and cooked before adding to the dressing.
The recipe calls for 2 teaspoons salt, but I add very little salt as the self rising cornmeal already has salt in it.

 

 

 

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