"Grandma Lizzie's" Cornbread Dressing
Rating:
★★★★★ 1 vote5
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
- 4 Tbsp
- corn oil or bacon drippings
- 3 c
- self rising cornmeal
- 3 c
- buttermilk, well shaken
BUTTERMILK CORNBREAD
How to Make "Grandma Lizzie's" Cornbread Dressing
- 1Preheat oven to 350 degrees. Grease a 9-x-13-x-2-inch baking dish
- 2Place 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.
- 3In 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.
- 4For the cornbread dressing: preheat oven to 450 degrees.
- 5Pour 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.
- 6Carefully 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.
