Corn Bread and Corn Bread Dressing CORN BREAD (The key to good dressing is some good corn bread) 2 cups Corn Meal or Corn Meal mix 1/3 cup all purpose flour 1 Tablespoon baking powder 2-4 tablespoons sugar 1/2 teaspoon salt 1 ½ cup buttermilk 2 egg 1/4 cup butter, melted 4 Tablespoon vegetable oil Preheat oven to 425°F. In a large bowl, combine dry ingredients (cornmeal, flour, sugar, baking powder and salt). Stir in milk, egg and melted butter or oil. Beat until smooth, about 1 minute. Bake in a greased 9x13 square baking pan for 25-35 minutes, or until a toothpick inserted in center comes out clean. Country Corn Bread Dressing 1 cup chopped celery 1 cup chopped onion or more( I always use more) ½ cup chopped green bell pepper 1/4 cup (1/2 stick) butter or stick margarine, melted 1 pan corn bread, cooled and crumbled (I like to make my dressing when the bread is hot) 6-8 pieces of toasted bread 2 or more cans (13 to 15 oz) chicken broth ( you can use your own homemade) 1 can only of cream of chicken, or cream of mushroom or cream of celery ( can only) 3 eggs, beaten 2 teaspoons poultry seasoning 1 ½ teaspoon ground sage 1/4 teaspoon salt ( I use chicken bouillon powder to flavor my dressing to taste) 1/8 teaspoon pepper or more Preheat oven to 350° F. In medium fry pan, saute celery and onion in melted butter until tender, about 5 minutes. (I put my veggies in raw and just pour the melted better into my mix). In large bowl, combine celery mixture with corn bread, broth, cream of soup, eggs, poultry seasoning, sage, salt(chicken bouillon powder) and pepper. Mix well until bread is completely moistened but not soupy soupy and please be sure it is not dry or you will have dry dressing. Place in well-greased or sprayed 9x13 casserole baking dish. I do not cover mine but I coke it for 1 hour and 30 minutes on 350. This is why I make sure that my dressing mix is not to dry but very moist but not watery. Bake 350 for 1 hour and 30 minutes. ***Note – Dressing should not be so dry that you can cut it like cornbread. It should be moist after cooking. ***Note – I will sometime add cooked chicken or turkey to my dressing. I just break into bite size pieces but most of the time I put it in my food processor. *****After you make this you will get an idea of the texture and flavor and make it your own. ***Give this a test run before Thanksgiving in order to make adjustment to taste. #Enjoy 1 9x13-inch pan of cornbread, crumbled 10 pieces white or whole wheat bread, heels are good (left out overnight) 1/2 teaspoon freshly ground black pepper 3 large stalks celery, chopped 1 large onion, chopped (2-1/2 to 3 cups) 1 large green pepper, chopped 3/4 cup butter (1-1/2 sticks) 4 cups chicken broth, canned or homemade 3 large eggs, slightly beaten 2 tsp poultry seasoning 1/2 tsp rubbed sage (Optional) 1 Large Can of Cream of Chicken Soup Directions Preheat oven to 375°F. Crumble the cornbread and white bread into a very large baking dish or pan (This is the pan you will cook your dressing in, and you need room to stir it while its cooking). Combine the vegetables with the bread crumbs and mix well. Melt the butter and add it and the beaten eggs, chicken broth and stir. (You may need a little more chicken broth – its better if its too moist than too dry; the uncooked dressing should be a little on the slushy side.) Add poultry seasoning, rubbed sage, black pepper, and mix thoroughly. Bake 15 minutes then stir dressing from the sides of the pan into the rest so that it cooks uniformly. Recheck the seasonings, adding more if necessary. Bake until browning on sides and top and center has set 1 hr · Like · 1
Posted on: Sun, 23 Nov 2014 01:45:12 +0000
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