Wednesday, November 25, 2009

My Grandmother's Cornbread Dressing

This is an old family recipe which originated with my great-grandmother (mother's side). Simply put, we think its the best ever. The cornbread itself is a very moist buttermilk cornbread. The dressing is lightly flavored as my grandmother never liked a lot of spices. Just be sure to follow the directions when it says DO NOT STIR as that is key to the texture being firm and not mushy.



CORNBREAD:

1 cup white ground cornmeal (not self-rising)
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 egg, beaten
1/4 cup shortening, melted

Mix meal, flour, salt, baking powder, and baking soda.
Add buttermilk, egg, and melted shortening.
Pour into greased 9” pie plate.
Bake at 375° F for 12 minutes.
Makes 1 cornbread.

DRESSING:

2 recipes cornbread, crumbled
1 cup Pepperidge Farm cornbread stuffing crumbs
3/4 tube saltines
1 cup each steamed celery and onion, minced
poultry seasoning, to taste
3 eggs, beaten
4-5 cans chicken broth, heated
Chicken or Turkey drippings (optional)

Prepare 2 recipes of cornbread.
Crumble cornbread into a large bowl.
Steam celery and onion with 1/4 cup water in small saucepan. Do not brown!
Place saltines, stuffing crumbs, and the steamed celery and onion mixture on top of cornbread.
Add poultry seasoning (to taste).
Very lightly toss together.
Pour beaten eggs over mixture.
Slowly add heated broth.
Do not stir!
Gently prod the mixture with a fork to allow the liquid to seep through.
Pour into a rectangular baking dish.
Casserole contents should be slightly floating in liquid.
Bake at 350° F for 30-40 minutes. Do not allow to dry out!

NOTE:

Recipe is large and will perhaps take more than one baking dish. However, it can be halved. Dressing should be slightly floating in broth before being baked. Granny always boiled a chicken and used some of the natural broth instead of canned. She also used this broth for the gravy. At other times, she has used the drippings from the baked turkey as well. The amount of canned broth will need to be adjusted based on the amount of turkey drippings or boiled chicken broth you use. If not using drippings, you might need more than 4 cans of broth.

GRAVY:

1 can Campbell’s cream of chicken soup
1/2 - 1 can chicken broth
Giblets, diced small

Pour chicken soup into small saucepan.
Add chicken broth until desired gravy thickness.
Add giblets.
Heat.

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Suzanne
Suzanne Williams Photography
Florida, USA

Suzanne Williams is a native Floridian, wife, and mother, with a penchant for spelling anything, who happens to love photography.

1 comment:

Wayne Combee said...

I agree it is really good.

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