cornbread dressing
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.
prep time
1 Hr
cook time
1 Hr
method
Bake
yield
8-10 serving(s)
Ingredients
- 1/4 cup cooking oil
- 1 cup yellow corn meal
- 1 cup all purpose flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 4 - egg, beaten
- 1 cup green onion, chopped
- 1 cup bell pepper, chopped
- 1 cup celery, chopped
- 1 cup chicken giblets (optional)
- 3 - hard boiled eggs
- 3 cans chicken broth
How To Make cornbread dressing
-
Step 1Mix your cooking oil, cornmeal, flour, sugar, baking powder, salt, milk and one beaten egg together well. -
Step 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.
-
Step 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.
-
Step 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.
-
Step 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.
-
Step 6Bake mixture for one hour at 350 degrees.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Side Casseroles
Keyword:
#stuffing
Keyword:
#Thanksgiving
Keyword:
#Christmas
Keyword:
#dressing
Method:
Bake
Culture:
Cajun/Creole
Ingredient:
Spice/Herb/Seasoning
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