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Corn Bread Dressing Recipe

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This recipe for Corn Bread Dressing is from The Roney Family Cookbook Project, 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:  
7 slices oven-dried white bread
1 sleeve crackers
8 tablespoons butter
2 cups chopped celery
1 large chopped onion
7 cups chicken stock
1 tsp salt
1 tsp freshly ground black pepper
1 tablespoon optional poultry seasoning
7 beaten, 2 for cornbread 5 for dressing eggs
1 cup self rising cornmeal
1/2 cup self rising flour
3/4 cup buttermilk
2 tbs vegetable oil
Directions:
Directions:
Preheat oven to 350 °F.

Cornbread:
Combine cornmeal, flour, buttermilk, 2 eggs and oil and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

Dressing:
In a large bowl, combine crumbled cornbread, dried white bread slices and crackers; set aside.

Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage and poultry seasoning. Add 5 beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 to 60 minutes.

 

 

 

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