Cornbread Dressing
FromSouthern Living
This classic recipe was featured in our "Taste of the South" column last year. It makes one large and one small pan of dressing, so freeze one pan for another meal.
1 cupbutter or margarine, divided
3 cupsself-rising white cornmeal mix
1 cupall-purpose flour
7 large eggs, divided
3 cupsbuttermilk
3 cupssoft, white breadcrumbs
2 large sweet onions, diced
4 celery ribs, diced
1/4 cupfinely chopped fresh sage
1/4 cupfinely chopped fresh parsley
1 tablespoonseasoned pepper
7 cupschicken broth
Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425° for 4 minutes.Stir together cornmeal and flour; whisk in 3 eggs and buttermilk.
Pour hot butter into batter, and stir until blended. Pour batter into pan.
Bake at 425° for 30 minutes or until golden brown. Cool. Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.
Melt remaining 1/2 cup butter in a skillet over medium heat; add onions and celery, and sauté 5 minutes. Stir in sage, parsley, and seasoned pepper; sauté 1 minute. Remove from heat, and stir into cornbread mixture.
Whisk together chicken broth and remaining 4 eggs; stir into cornbread mixture. Pour evenly into 1 lightly greased 13- x 9-inch pan and 1 lightly greased 8-inch square pan.Bake at 400° for 35 to 40 minutes or until golden brown.
Note: For testing purposes only, we used White Lily Self-Rising Buttermilk Cornmeal Mix. Yield: Makes 16 to 18 servings
Cornbread Dressing
FromSouthern Living
1 cupbutter or margarine, divided
3 cupswhite cornmeal
1 cupall-purpose flour
2 tablespoonssugar
2 teaspoonsbaking powder
1 1/2 teaspoonssalt
1 teaspoonbaking soda
7 large eggs, divided
3 cupsbuttermilk
3 cupssoft breadcrumbs
2 medium onions, diced (2 cups)
1 large bunch celery, diced (3 cups)
1/2 cupfinely chopped fresh sage*
6 (10 1/2-ounce) cans condensed chicken broth, undiluted
1 tablespoonpepper
Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425° for 4 minutes.Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk.Pour hot butter into batter, stirring until blended. Pour batter into pan.Bake at 425° for 30 minutes or until golden brown. Cool.Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.Melt remaining 1/2 cup butter in a large skillet over medium heat; add onions and celery, and saute until tender. Stir in sage, and saute 1 more minute.Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture; pour evenly into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish. Cover and chill 8 hours.Bake, uncovered, at 375° for 35 to 40 minutes or until golden brown.*1 tablespoon dried rubbed sage may be substituted for fresh sage.Andouille Sausage, Apple, and Pecan Dressing: Brown 3/4 pound diced andouille sausage in a skillet over medium heat; drain. Add sausage; 2 Granny Smith apples, chopped; and 2 cups chopped toasted pecans to dressing. Proceed as directed, baking 40 to 45 minutes or until done.
Louise's Cornbread Dressing
FromSouthern Living
1 cupbutter or margarine, divided
4 cupswhite cornmeal
2 tablespoonssugar
4 large eggs, divided
3 cupsbuttermilk
1 (12-ounce) package andouille sausage, chopped
8 green onions, thinly sliced
3 large celery ribs, diced
1 large sweet onion, diced
1 medium-size green bell pepper, diced
1 (8-ounce) package fresh mushrooms, diced
1 cupdry sherry (optional)
2 cupschopped pecans, toasted
1/4 cupchopped fresh parsley
2 tablespoonsCreole seasoning
2 (14-ounce) cans low-sodium chicken broth
Place 1/2 cup butter in a 13- x 9-inch pan, and heat in oven at 425° for 4 minutes.Combine white cornmeal and sugar in a large bowl; whisk in 2 eggs and buttermilk. Pour hot butter into batter, stirring until blended. Pour batter into pan.Bake at 425° for 30 minutes or until golden brown. Cool and crumble into a large bowl.Sauté chopped andouille sausage in a large skillet over medium-high heat 3 to 4 minutes or until lightly browned.Add sliced green onions, diced celery, diced onion, and diced green bell pepper to skillet; sauté 5 minutes or until vegetables are tender. Spoon sausage mixture into bowl with cornbread mixture.Melt remaining 1/2 cup butter in skillet; add diced mushrooms, and sauté 5 minutes. If desired, reduce sauté time to 3 minutes, and add 1 cup dry sherry to skillet. Cook, stirring often, until liquid is reduced by half.Add mushroom mixture, chopped pecans, chopped parsley, and Creole seasoning to cornbread mixture in bowl.Whisk together remaining 2 eggs and chicken broth; add to cornbread mixture, and stir gently until moistened. Spoon into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch-square baking dish.Bake, uncovered, at 350° for 30 minutes or until golden brown.To make ahead: Chill prepared, unbaked dressing in the refrigerator overnight. Let dressing stand until room temperature, then bake as directed.Note: For testing purposes only, we used White Lily Buttermilk Cornmeal Mix and Tony's Creole Seasoning.
Yield: Makes 16 servings
