Mom’s Southern Cornbread Dressing

 Mom’s Southern Cornbread Dressing

I love dressing.  My Mom used to make so many different kinds during the holidays. She used to say it’s dressing if its baked separately and served outside the bird and stuffing if you cook it inside the turkey. She never stuffed the turkey. We always had a big pan of dressing on the table and it was always crisp on the outside and so moist on the inside. This cornbread dressing was one of my favorites.

Mom’s Southern Cornbread Dressing

7 slices oven-dried white bread

1 store bought cornbread or make you own (see below)

1 sleeve crackers

8 tablespoons butter

2 cups celery, chopped

1 large onion, chopped

7 cups chicken stock

1 teaspoon salt

pepper, to taste

1 teaspoon sage, optional

1 tablespoon poultry seasoning, optional

5 eggs, beaten

Preheat oven to 350 degrees.

In a large bowl, combine crumbled cornbread (recipe follows), dried white bread slices and crackers; set aside.

Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture.

       













  

  

Add the stock, mix well, taste, and add salt, pepper to taste, sage and poultry seasoning. Add 5 beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 to 60 minutes.

Cornbread:

1 cup self-rising cornmeal

1/2 cup self-rising flour

2 eggs, beaten

3/4 cup buttermilk

2 tablespoons vegetable oil

Preheat oven to 350 degrees.

Combine cornmeal, flour, buttermilk, 2 eggs and oil and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

 

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