Grandma Lizzie's Cornbread Dressing Recipe

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"Grandma Lizzie's" Cornbread Dressing

Joanna Maloney

By
@chiefcandb

Taken from Trisha Yearwood's Holiday Feast.


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Rating:

Serves:

12

Prep:

1 Hr

Cook:

15 Min

Method:

Bake

Ingredients

1/2 loaf
white bread, cut in small cubes and toasted
1/2 medium
onion, finely chopped
2 Tbsp
butter
1 lb
buttermik cornbread, recipe follows
1/4 lb
saltine crackers, about 1 sleeve crumbled
3 large
hardboiled eggs, chopped
4 c
turkey pan juices, chicken or low sodium canned broth
salt and pepper

BUTTERMILK CORNBREAD

4 Tbsp
corn oil or bacon drippings
3 c
self rising cornmeal
3 c
buttermilk, well shaken

Directions Step-By-Step

1
Preheat oven to 350 degrees. Grease a 9-x-13-x-2-inch baking dish
2
Place the bread cubes on a large baking sheet and toast in the oven for 30 minutes, turning once after 15 minutes, until lightly brown. Set aside to cool. Raise the oven temperature to 450 degrees.
3
In a medium skillet saute the onion in the butter until translucent and softened but not browned, about 5 minutes. In a very large bowl, crumble the cornbread, toasted bread cubes and cracker crumbs. Add the onion and eggs and toss with a fork until mixed. Add 3 cups of the broth and mix it well, adding more as needed to make a very moist, but not soupy, dressing. Season with salt and pepper to taste. Bake in the prepared pan for 15 minutes, or until slightly browned.
4
For the cornbread dressing: preheat oven to 450 degrees.
5
Pour 2 tbsp of the oil into a well-seasoned cast-iron skillet and place over medium-high heat. Put the cornmeal in a large mixing bowl. Make a well in the cornmeal and add remaining 2 tbsp. oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups.
6
Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of batter. Continue to heat on the stove top for 1 minute and then transfer the skillet to the oven and bake for 20 minutes, or until browned on top. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.

About this Recipe

Course/Dish: Side Casseroles
Main Ingredient: Bread
Regional Style: Southern