Old-fashioned cornbread dressing - slc
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cornmeal |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 2 | eaches | Eggs; beaten |
| 2 | cups | Buttermilk |
| 2 | tablespoons | Bacon drippings; melted |
| 3 | eaches | Stalks celery; chopped |
| 1 | medium | Onion; chopped |
| ⅓ | cup | Butter or margarine; melted |
| 12 | slices | Day old bread; crumbled |
| 2 | cups | To 2-1/2 cups turkey or chicken broth |
| 1 | cup | Milk |
| 2 | eaches | Eggs; beaten |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Poultry seasoning |
| ½ | teaspoon | Rubbed sage |
| ¼ | teaspoon | Pepper |
Directions
Combine cornmeal, baking powder, baking soda, and salt in a large bowl; add 2 eggs, buttermilk, and melted bacon drippings, stirring well.
Place a well-greased 10-inch cast-iron skillet in a 450 degrees F oven for 4 minuutes or until hot. Remove skillet from oven; spoon batter into skillet. Bake at 450 degrees F for 35 minutes or until cornbread is lightly browned. Cool; crumble cornbread into a large bowl.
Saute celery and onion in butter until tender. Add sauteed vegetables and remaining ingredients to crumbled cornbread, stirring well. Spoon dressing into a lightly greased 13" x 9" x 2" pan. Bake at 350 degrees F for 25 to 30 minutes. Yield: 8 servings.
Note: One (10-¾ ounce) can chicken broth and 1 cup water may be substituted for homemade chicken broth.
Dressing may be spooned into turkey cavities. Spoon any remaining dressing into a lightly greased 2-quart casserole; bake at 350 degrees F for 25 to 30 minutes. _The Southern Living Cookbook_ Compiled & edited by Susan Carlisle Payne Oxmoor House, 1987 ISBN 8487-0709-5 Typos by Jeff Pruett Submitted By JEFF PRUETT On 10-25-95