My cornbread mix uses egg and buttermilk. It is "Southern cornbread" -- not sweet. If my son, Daniel is around and helping me, we might need 2 batches of cornbread since we seem to be unable to resist eating some of it right out of the oven -- and we need a entire recipe for the dressing. Enjoy.
Cornbread (I used Martha White cornbread mix)
1 c. buttermilk
1/4 c. bacon fat
3 or 4 sticks of celery, sliced thin
1 medium to large onion, chopped coarsely
1 stick of butter (BUTTER, not margarine!)
chicken or turkey stock
For the cornbread: preheat oven to 450ÂºF. Instead of the oil in the recipe on the bag of mix, put about 1/4 c. of bacon grease in an iron skillet. Put the skillet in the oven to melt the bacon grease. Combine other ingredients (egg, buttermilk, cornbread mix) in a bowl and mix lightly. When the fat is melted and hot, remove the skillet from the oven and pour the melted fat into the cornbread mix. Stir lightly to combine and immediately pour into the hot skillet. Bake. Remove cornbread from the iron skillet, because you need it for the next step.
Dressing: Using the same iron skillet, melt the butter and add the celery and onion. Cook until the onion is clear. Turn off the heat and add the cornbread (crumbled). Mix so that the onions and celery are evenly distributed. Add stock/broth to moisten. It should be fairly wet, since the dressing will be baked afterward.
Move the dressing into a baking dish. At this point, you can put it in the fridge until you are ready to bake it. Bake at 350ÂºF until hot all the way through.
🙂 My aunt Priscilla gifted me with several quick, delicious recipes. This pumpkin pie recipe is so easy and so good. I loved it from day one, but it got even better when I started preparing my own pumpkin instead of canned. And, I'm generous when I measure the...
I recently decided to take up the art of sourdough. Then "quarantine" came along and I can't actually put myself in an expert's kitchen in close quarters and I've had to go searching for instruction elsewhere. Voila! Youtube to the rescue. My friend, Leigh sent me a...
This method takes only a bit less time, but you don’t have to babysit it. Put it in the Instant Pot, set the timer, come back later when it’s all done. I make 3-4 servings at a time, then reheat in the microwave.
Marathoner (hey! I did complete the Nashville Rock'n'Roll Marathon! -- never again!), peregrino (Via Frances, Camino de Santiago de Compostela 2013), techie behind famvin.org for over 20 years now, mother to David, Marie and Daniel, Mémère to Lily, Ella, Genevieve, Henry, Avery, Luke and Claire, Catholic Christian (when I get frustrated and want to leave the RC I find myself asking "But where would I go?"), Auburn Tiger (War Eagle!), retired from Auburn University Libraries, and after 44 years, I'm still married to JP.