BASIC CORNBREAD 1 cup self-rising cornmeal ½ cup self-rising flour ¾ cup buttermilk 2 eggs 2 Tablespoon vegetable oil SOUTHERN DRESSING Cornbread (9x9 inch pan) (my grandmother always uses day old cornbread) 1 cup onions, diced (about half of a large onion) 1 cup of celery, diced (about 3 stalks) 1 cup of green bell peppers diced (about 1 medium green bell pepper. You could also add in some red bell pepper as well if youd like) 3 pieces of toast 1 shredded chicken breast 2 eggs 3-4 cups of chicken or turkey broth Seasoning (poultry seasonings, sage, black pepper, ) *see recipe Instructions Preheat the oven to 350 In a bowl, stir together the cornmeal & flour. Add in the buttermilk, eggs & oil. Stir until combined. Pour into a greased, shallow baking dish or iron skillet. Bake for about 20-25 minutes or until set. Let cool. When your cornbread has cooled, break it up in a large bowl, along with the toast. Saute onions, celery and green bell peppers in a little bit of butter until tender. Add the shredded chicken & the sautéed veggies into the cornbread mixture. Use your hands to really mix it up good. Add in some spices. I usually start with a teaspoon of each and then add more after I put the broth in if it needs it. Mix it up well. Next add in the broth a little at a time. Add in just enough to make it thick & kinda soupy. Stir it up. Give it a taste. It should taste exactly the way you want your dressing to taste. If it needs more spices add them in here. When you are content with the taste, go ahead and stir in the eggs. Pour into a buttered 9 X 13 casserole pan. Bake for 45 minutes or until set. #Jenni9
Posted on: Tue, 04 Nov 2014 23:36:28 +0000
Trending Topics
Recently Viewed Topics
© 2015