Cornbread Dressing Recipe

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Cornbread Dressing

Diana Martin

By
@Aledogirl

Moses parted the Red Sea. Jesus walked on water we all seem to agree on these things. But, we still can't come to an agreement about Cornbread or Bread or calling it Dressing or Stuffing? Now, in Texas there is only one way it's CORNBREAD DRESSING!


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Rating:

Serves:

6 to 8

Prep:

1 Hr

Cook:

45 Min

Method:

Bake

Ingredients

3 box
cornbread mix
1 large
diced yellow onion
3 stalk(s)
diced celery + leaves
1 clove
finely chopped garlic
1 stalk(s)
finely chopped carrot
1/2 c
fresh chopped parsley

SPICES (THESE ALL A MATTER OF TASTE)

2 tsp
freshly ground pepper
1 tsp
salt
fresh powdered sage
rosemary, dried
dried pepper flakes
dried thyme

LIQUIDS

2 large
eggs
3 box
chicken stock
3 tsp
butter
1 tsp
olive oil

Directions Step-By-Step

1
I use Jiffy Cornbread mix. Now some people think its too sweet. So, if you think so then 2 boxes of it and a package of another kind. I use yellow but it doesn't matter. When you bake your cornbread use buttermilk instead of what the package calls for. You want that tang. Bake the cornbread the night before and break it up into pieces. Remember to beware of the cornbread thief! They will come and attack your cornbread and you will have to bake agian! Cover the cornbread with a kitchen towel and let it set out. You want your cornbread to be dried out. If it still seems too moist the next day put it in a low temp oven for 5 to 10 minutes but keep an eye on it.
2
Heat 1 Teaspoon of Olive Oil and butter in a large skillet. Sweat onions and celery for 3 to 4 minutes then add the garlic. Remember to add a little salt and pepper to bring out moisture. Cook for about a minute more to soften garlic. Set aside to cool
3
Now prepare the baking dish by rubbing it with butter. Pre heat oven for 375. Be sure to use a dish that has a cover or have foil on hand to cover it. The butter helps the browning and also cleaning later!
4
In a large bowl place cornbread, eggs, onion, and celery. Now, a word about the dried spices. This is not the time to be cheap! So, make sure your spices are fresh. To me dressing should smell like sage it is the star of the show. But, if you don't like sage adjust. Dressing just like Chicken and Dumplins is a bland food you have to keep tasting it to get it where you want it.
5
Now, a word about the next step. Some people like their dressing dry and cake like and some like it a little soupy. This is also a matter of taste. So, start with a box and 1/2 of chicken stock and mix it well. When you start to bake it should be fairly wet.
6
Pour mixture into your prepared baking dish. I alway pour a little more chicken stock on the top and taste it one more time to adjust the spices. Now cover and bake for 30 minutes.
7
After 30 minutes check the dryness if it seems too dry add a little more stock to it and stir it. Uncover and bake another 15 mintues. The top should be brown and crunchy.

About this Recipe

Main Ingredient: Bread
Regional Style: American
Other Tag: Heirloom