Cornbread Dressing
From Southern Living Magazine
Southern Living Classic
Cornbread Dressing
2 cups cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar optional
6 large eggs divided
2 cups buttermilk
2 tablespoons bacon drippings or melted butter
1/2 cup butter or margarine
3 bunches green onions chopped
4 celery ribs chopped
1 16 ounce package herb seasoned stuffing mix
5 14 1/2 ounce cans chicken broth
Combine first five ingredients and if desired sugar in a large bowl.
Stir
together 2 eggs and buttermilk. Add to dry ingredients stirring just
until
moistened. Heat bacon drippings in a 10 inch cast iron skillet or 9
inch
round cake pan in oven at 425 degrees for 5 minutes. Stir hot
drippings in
to batter. Pour batter in to hot skillet. Bake at 425 degrees for 25
minutes
or until cornbread is golden. Cool and crumble. Freeze in large
heavy duty
zip top plastic bag up to 1 month if desired. Thaw in refrigerator.
Melt 1/2
cup butter in a large skillet over medium heat. Add green onions and
celery
and sauté until tender. Stir together remaining four eggs in a
large bowl.
Stir in cornbread, onion mixture, stuffing mix and chicken broth
until
blended. Spoon dressing in to 1 lightly greased 13 by 9 inch baking
dish and
1 lightly greased 9 inch square baking dish. Cover and freeze up to
3 months
if desired. Thaw in refrigerator 8 hours. Place 13 by 9 inch dish
uncovered
and 9 inch square dish uncovered in oven at 350 degrees. Bake 13 by
9 inch
dish for 1 hour and 9 inch square dish for 50 minutes or until each
is
lightly browned.
Yield 12 servings
Prep 45 minutes
Bake 1 hour
Source Southern Living November 2000
member logon
