GRANDMA'S CORNBREAD DRESSING AND GIBLET GRAVY
This old-fashioned cornbread dressing is flavorful, tender and moist. Not fancy, its ingredients are simple. Grandma didn't hold with the notion that the more stuff you put in cornbread dressing, the better it is. The heart of the dressing is the cornbread, and the following recipe produces a coarse-crumbed, flavorful base for the dressing. Serve this dressing as part of a complete dinner as detailed in Turkey and Most of the Trimmings.
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- Put the bacon drippings in a 9x13-inch baking dish and put it
- in the oven while it is preheating. The drippings will melt while you're mixing up the batter.
- Beat the eggs in a medium bowl until frothy. Add the corn meal, salt, baking soda and baking powder, and stir to
- combine. Add the buttermilk and stir well. Remove the hot dish from the oven. Swirl the dish to
- coat it with melted bacon drippings, pour the bacon drippings into the batter and stir to combine.
- Pour the batter into the pan, and bake 20 to 25 minutes. The cornbread will begin to pull away
- from the sides of the pan.
- Make the cornbread a day before you intend to make your dressing. Leave it
- out, uncovered, overnight.
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