cornbread dressing recipe

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SOUTHERN STYLE CORNBREAD
2 cups yellow cornmeal (stone-ground)
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2/3 cup water, boiling
1 1/2 cups buttermilk
2 large egg, beaten
1 tablespoon unsalted butter, melted

Dressings
cornbread, cut into 1" cubes
2 cups dried french bread, cut into 1" cubes
4 tablespoons unsalted butter
2 medium onions, chopped fine
2 ribs celery, chopped fine
2 cups chicken stock
2 large eggs, beaten
1/4 cup fresh flat-leaf parsley, minced
1 tablespoon fresh sage, minced
1 tablespoon fresh thyme, minced
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper

1. Preheat oven to 450. Oil 9x13 inch baking dish and put in oven.

2. In a bowl, combine 1 1/3 cup cornmeal with sugar, baking powder, soda, and salt. Put remaining 2/3 cup cornmeal in heat proof bowl and add boiling water and stir well. Stir in buttermilk and eggs, then add dry ingredients and mix till blended. Pour batter into hot baking dish and bake 20 min. till lightly brown. Turn onto rack till cool. The cornbread will need to dry out for at least 2 hours before using in dressing.

3. DRESSING;

4. Spread out breads on baking sheet and let dry 2 to 8 hours.

5. Preheat oven to 400. Bake bread for 12 min. and transfer to bowl.

6. Melt butter in large skillet, add onions and celery and cook till soft (about 10 min). Add to bowl along with stock, eggs, and spices.

7. Butter 9x13 inch baking dish and spread dressing in it. Cover with foil and bake for 25 min.. Uncover and bake 20 min. till golden brown.

You will feed about 12 with this.

Tav, good recipe but i'm surprised there's no liver and gizzard's or bayleaf. or oysters with oyster juice.

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tavolatim

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