TRADITIONAL CORNBREAD DRESSING

Traditional Cornbread Dressing image

Old fashioned bread of my grandmother. This recipe is traditional US and passes from generation to generation in my family.

Provided by Mariah

Categories Breads

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 16

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Ingredients

2 cups cornmeal
2 teaspoons baking powder
1 teaspoon salt
2 eggs, beaten
3 cups buttermilk
2 tablespoons bacon drippings, melted or 2 tablespoons butter, can be substituted
3 stalks celery, chopped
1 medium onion, chopped
2 tablespoons butter or 2 margarine
12 slices day-old stale bread, crumbled
2 1/4 cups turkey broth or 2 1/4 cups chicken broth
1 cup milk
2 eggs, beaten
1 teaspoon salt
1 teaspoon poultry seasoning (can be a mixture of sage, thyme, margarine, rosemary)
1/4 teaspoon pepper

Steps:

Combine first 4 ingredients in a large mixing bowl; add 2 eggs, buttermilk, and bacon drippings, mixing well.
Place a well greased 10- inch cast iron skillet in a 450ºF oven for 4 minutes or until hot. Remove from oven; spoon batter into pan. Bake at 450ºF for 35 minutes or until browned ( this makes a version of what is called cornbread in the USA). Cool; crumble cornbread into a large bowl.
Sauté celery and onion in butter until tender. Combine cornbread, sautéed vegetables, and remaining ingredients, mixing well; Spoon into a lightly greased 13x9x 2 inch baking pan. Bake at 450º F for 25 to 30 minutes.

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