A friend gave me this recipe for Southern Cornbread Dressing years ago and it has become a family staple at all holiday gatherings.It is delicious as is or you can add shredded cooked chicken or turkey and it becomes a meal by itself.Original recipe called for a couple of stalks of chopped celery but we don't like celery.Feel...
Provided by Cathy Gulley
Categories Other Side Dishes
Number Of Ingredients 18
Steps:
- 1. For Cornbread: Preheat oven to 425 degrees. Melt shortening in preheated oven in a 12 inch cast iron skillet ( preferably ) or in a your favorite cornbread pan until hot,about 5 minutes while making up cornbread batter.Watch carefully! In a large mixing bowl add cornmeal,flour and sugar,if using;mix well. In a medium bowl combine milk and beaten eggs;stir. Add milk mixture to cornmeal and mix well to combine. Stir the hot shortening into batter. Pour batter into heated pan and bake at 425 degrees for 25-30 minutes or until golden brown and toothpick inserted in center comes out clean.Set aside to cool.
- 2. For Dressing: Preheat oven to 375 degrees. In a large bowl,crumble cooled cornbread into bowl. Add remaining ingredients and mix well.Add a little more chicken stock if it appears to be too thick.You want it to be a little loose but not runny. Pour into a greased 9X13 inch casserole dish.Bake in preheated oven for 30-45 minutes,or until light golden brown and the center is set.
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