A two for one recipe today. I have been eating cornbread dressing since I could eat solid foods, mostly around the holidays. Definitely brings back memories of home and of my mother and grandmother slaving away in the kitchen making the whole place smell wonderful.
I like to make it more often around here, because it is one of my favorite dishes. There is just something so beautiful about the sweetness that corn brings to the table that regular bread stuffing just doesn’t quite capture.
The thing about cornbread dressing though, is that you have to make cornbread first. I have provided both recipes below. Mixed with a grilled pork chop, grilled zucchini and baked apple smash… mmmmm. Enjoy everyone!
1 whole Cornbread, crumbled (recipe follows)
1 package Pepperidge Farm Herb Season Stuffing
1 stick butter
3 stalks celery, chopped
1 small onion, chopped
2 large bell peppers, chopped
1 cup cream
3-4 cups stock
1 teaspoon salt
Freshly ground black pepper
½ sleeve of ritz crackers
1 tablespoon poultry seasoning (optional)
4 eggs, beaten
Preheat oven to 350 degrees F.
In a large bowl, combine crumbled cornbread, Herb Stuffing, and crushed ritz crackers; set aside.
Melt the butter in a large skillet over medium heat. Add the celery, onion and bell pepper and cook until onions are transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the cream and stock. Mix well, taste, and add salt, pepper, and poultry seasoning. Add beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 30-45 minutes. Will be browned on top. Serve as a side dish.
¾ cup enriched cornmeal
1-1/4 cups all purpose flour
¼ cup sugar
2 tsp baking powder
1 tsp salt
1 cup milk
1 egg beaten
¼ cup mixture butter and bacon drippings
Preheat oven to 400 deg F. Place a piece of raw bacon in the bottom of cast iron skillet (equivalent to 8-9 inch round pan) and let sit in preheating oven. Blend all dry ingredients. Stir in remaining ingredients until dry ingredients become moist. Pour batter into heated skillet and bake for 20-25 minutes or until a wooden toothpick inserted into the center comes out clean.