Sunday, November 20, 2011

Dad's Cornbread Dressing


  
Dad's Cornbread Dressing
For the Cornbread:
4 cups self rising corn meal
3 1/2 cups buttermilk (until pouring consistency)
2 eggs
1 tablespoon bacon drippings

Melt bacon drippings in a large cast iron skillet (if you don't have any on hand just fry up some bacon for snacking and use that).
Mix corn meal, buttermilk and eggs in a lage bowl. 
 
 
Pour in the the bacon drippings and mix well. 
 
Pour the mixture back into the cast iron skillet and bake at 350 until not too brown (25 minutes).
 

For the Dressing:
2 to 3 cups celery, chopped
3/4 cup onion, chopped
4 (32 oz.) boxes chicken broth
3-4 slices white bread
Cook in three boxes of chicken broth until tender. 
 
In a large mixing bowl, dump in the cornbread and break up with a knife. 
 
With a slotted spoon transfer the onions and celery to the cornbread. 
Place 4 pieces of white bread in the chicken broth and allow to soak for 1 minute. 
Stir mixture into the cornbread mixture with  2 tablespoon sage or poultry seasoning and salt and pepper to taste. 
 
Add chicken broth until pouring consistency. 
Butter a casserole dish and pour in the dressing.
 
Bake 350 until done....usually about 2 hours.

Since we love this dressing so much dad freezes some of it before cooking so that we can have it even after Thanskgiving has come and gone!
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