Cornbread Dressing

Michelle Hickey

By
@Chellenay69

The holidays wouldn't have been the same in my family without cornbread dressing. The key to this recipe is using plenty of chicken broth. This is also a very versatile dish and is great to use with chopped leftover roast or chicken mixed right in as a casserole.


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Rating:

Comments:

Serves:

8-10

Prep:

1 Hr

Cook:

1 Hr

Method:

Bake

Ingredients

1/4 c
cooking oil
1 c
yellow corn meal
1 c
all purpose flour
2 Tbsp
sugar
4 tsp
baking powder
1/2 tsp
salt
1 c
milk
4
egg, beaten
1 c
green onion, chopped
1 c
bell pepper, chopped
1 c
celery, chopped
1 c
chicken giblets (optional)
3
hard boiled eggs
3 can(s)
chicken broth

Directions Step-By-Step

1
Mix your cooking oil, cornmeal, flour, sugar, baking powder, salt, milk and one beaten egg together well.
2
Pour into a greased baking dish and bake at 400 degrees for 20-25 minutes or until golden brown. Remove from the oven and let cool.
3
Boil your giblets until cooked and chop (if you are using them in your recipe). Saute your green onion, bell pepper, and celery until wilted.
4
Crumble your cooled cornbread into a large mixing bowl and add your sauteed vegetables, 2 beaten eggs, 3 chopped hard boiled eggs, and enough chicken broth so that your mixture is very soupy.
5
Season the mixture to taste. I use salt, pepper, red pepper, & garlic powder generously. If you have access to any type of Cajun seasoning all of these ingredients are in one container.
6
Bake mixture for one hour at 350 degrees.

About this Recipe

Course/Dish: Side Casseroles
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Cajun/Creole