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November 14, 2012

Grandmother's Cornbread Dressing


Here we go...into the Thanksgiving Holiday season. Time for pouring over heirloom recipes and shopping for all of those aromatic spices and herbs. We have discovered a new grocery close by called Market Street and I simply cannot wait to stroll the isles at a leisurely pace, deciding on what recipes will end up on the Harvest table.


This was a fantastic cornbread dressing that my Grandmother Grace prepared. You know the secret to a good dressing is to ensure it is moist enough before baking. I sometimes add three chopped hard-boiled eggs to this recipe! I hope you give it a try as it truly delicious!



Old-Fashioned Cornbread Dressing
2 cups yellow cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, beaten
2 cups buttermilk
2 tablespoons bacon drippings, melted
3 ribs celery, chopped
1 medium onion, chopped
1/4 cup bell pepper
1/3 cup butter or margarine, melted
12 slices day-old bread, crumbled
2 to 21/2 cups chicken broth
1 cup milk
2 eggs, beaten
1/4 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon rubbed sage
1/4 teaspoon pepper

Making the Cornbread
In a large bowl, combine cornmeal, baking powder, baking soda and salt; add 2 eggs, buttermilk and bacon drippings, stirring well. Place a well-greased, 10-inch, cast-iron skillet in the oven at 450 degrees for 4 minutes, or until hot. Remove skillet from oven; spoon batter into skillet. Bake at 450 degrees for 35 minutes, or until cornbread is lightly browned. Cool; crumble cornbread into a large bowl.

Preparing the Dressing
Sauté celery, onion and bell pepper in margarine until tender. Add sautéed vegetables and remaining ingredients to crumbled cornbread, stirring well.

Spoon dressing into a lightly-greased 13-by-9-by-2-inch pan. Bake at 350 degrees for 25 to 30 minutes. This will make about 8 servings.




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