Where can I find some really good cornbread dressing recipes?
This old-fashioned cornbread dressing is flavorful, tender and moist. Not fancy, its ingredients are simple. Grandma didn’t hold with the notion that the more stuff you put in cornbread dressing, the better it is. The heart of the dressing is the cornbread, and the following recipe produces a coarse-crumbed, flavorful base for the dressing. The Cornbread: 3 tablespoons bacon drippings 2 large eggs 1-1/2 cups corn meal 1 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon baking powder 1-1/4 cups buttermilk Preheat oven to 450°F. Put the bacon drippings in a 9×13-inch baking dish and put it in the oven while it is preheating. The drippings will melt while you’re mixing up the batter. Beat the eggs in a medium bowl until frothy. Add the corn meal, salt, baking soda and baking powder, and stir to combine. Add the buttermilk and stir well. Remove the hot dish from the oven. Swirl the dish to coat it with melted bacon drippings, pour the bacon drippings into the batter and stir to combine. Po
This home-style cornbread recipe is made with fresh cornbread crumbs and optional diced chicken. Ingredients: * 6 cups crumbled cornbread * 3 cups soft bread crumbs * 4 ounces butter * 2 cups onion, chopped * 2 cups finely chopped celery * 3 to 4 cups chicken broth * 2 cups chicken, diced, optional * 1 heaping tablespoon dried sage, crumbled * 1 1/2 teaspoons dried leaf thyme, crumbled * 1 teaspoon dried marjoram, crumbled * 1/2 teaspoon dried rosemary, chopped * 1 teaspoon salt * 1/2 teaspoon freshly ground black pepper * 2 eggs, lightly beaten Preparation: Heat oven to 400ºF. In a large mixing bowl, combine the cornbread and white bread crumbs. In a saucepan over medium heat, sauté the onion and celery in butter until tender. Do not brown. Combine the sautéed vegetables with the bread mixture. Stir in chicken broth, using enough to moisten. Stir in the diced chicken, if using, and the seasonings and beaten eggs, blending well. Spread the mixture in a large shallow baking or roasting
This home-style cornbread recipe is made with fresh cornbread crumbs and optional diced chicken. Ingredients: 6 cups crumbled cornbread 3 cups soft bread crumbs 4 ounces butter 2 cups onion, chopped 2 cups finely chopped celery 3 to 4 cups chicken broth 2 cups chicken, diced, optional 1 heaping tablespoon dried sage, crumbled 1 1/2 teaspoons dried leaf thyme, crumbled 1 teaspoon dried marjoram, crumbled 1/2 teaspoon dried rosemary, chopped 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 eggs, lightly beaten Sources: http://southernfood.about.com/od/stuffingrecipes/r/bl060722a.
This old-fashioned cornbread dressing is flavorful, tender and moist. Not fancy, its ingredients are simple. Grandma didn’t hold with the notion that the more stuff you put in cornbread dressing, the better it is. The heart of the dressing is the cornbread, and the following recipe produces a coarse-crumbed, flavorful base for the dressing. The Cornbread: 3 tablespoons bacon drippings 2 large eggs 1-1/2 cups corn meal 1 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon baking powder 1-1/4 cups buttermilk Preheat oven to 450°F. Put the bacon drippings in a 9×13-inch baking dish and put it in the oven while it is preheating. The drippings will melt while you’re mixing up the batter. Beat the eggs in a medium bowl until frothy. Add the corn meal, salt, baking soda and baking powder, and stir to combine. Add the buttermilk and stir well. Remove the hot dish from the oven. Swirl the dish to coat it with melted bacon drippings, pour the bacon drippings into the batter and stir to combine. Po
