September 12, 2009

Cornbread Dressing

I make 2 skillets of cornbread for this recipe. You can bake it in a metal or glass pan but I like using my cast iron skillet. Go ahead and put your chicken on to boil in quite a bit of water and a little salt to make your chicken broth. I use a whole chicken, cut up.

Make your cornbread. Here's the recipe I use for 1 skillet (double it for dressing).
2 eggs, lightly beaten
1 cup milk
1/4 cup oil
1 1/2 cups yellow cornmeal
1 cup all-purpose flour
3 T. sugar

Preheat oven to 450 degrees. Mix all ingredients and pour into well-greased skillet or pan. Bake at 450 degrees for 20 to 25 minutes until golden brown. Set cornbread aside to cool.

2 skillets cornbread
Chicken broth
2 eggs, boiled and chopped
1/4 cup onion, chopped
Sage (to taste, we like a lot!)

In a large bowl, crumble your cornbread, add chopped onion and eggs. Pour in chicken broth 2 cups at a time and mix. Continue adding broth until moist. Let sit a bit so the cornbread will soak up the broth and then add a little more. You don't want it too dry. When you get it good and moist, add a little more broth, you want it almost like a really thick soup because it will dry out some during baking, start adding your sage. I was using fresh sage and used 2 handfuls of chopped leaves. That wasn't enough for us (my husband was doing the tasting) so I added another teaspoon of dried sage.
Mix well, add a little salt and pepper, pour into a large baking dish and bake in a 350 degree oven for about 30 minutes. Serve with chicken.

I was eating a plate of this all warmed up while I typed this...yum!
Now I'm going to have me a Sister Schubert roll with some apple jelly.


Elle Bee said...

Sounds delicious! Yummy! THanks for posting hte recipes.

Lisa said...

RN here, slowing down a bit also, because it takes away from my boys, hubby, etc. Are we twins? Nice to meet you!

Mary said...

It has been a long time since I have had a piece of good country cornbread. Sounds delicious!

Carol @ TheWritersPorch said...

I make cornbread dressing that is similar. I use poultry seasoning, I use raw eggs and I add celery and real butter to mine. Thanksgiving isn't far away with that Turkey and Dressing!


For those of you who are new followers/readers, don't forget to check out the forum and join in on our discussions there.

My Country Blog of This and That Forum

I love each and every comment my blogging friends leave for me!

All images and graphics on this page were made by me with the exception of that little rooster! He came from Beth Logan's Checkered Chickens at Photos were taken by me and graphics were created using Photoshop CS2.
If you see something you like please ask for permission before using it!
Thank you!