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.

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Mix your cooking oil, cornmeal, flour, sugar, baking powder, salt, milk and one beaten egg together well.
2Pour 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.
3Boil your giblets until cooked and chop (if you are using them in your recipe). Saute your green onion, bell pepper, and celery until wilted.
4Crumble 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.
5Season 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.
6Bake mixture for one hour at 350 degrees.

About this Recipe

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