***UPDATED RECIPE*** I produced this publish in '09 but updated it having a video.
Should you’ve ever thought about steps to make a flavorful, homemade Southern Cornbread dressing then allow me to reveal to you my grandmother’s recipe. This dressing is often the ONLY dressing I'll eat. It's moist, filled with that soul food flavor so that as southern because it will get! I’m speaking Elberton, Georgia southern. (lol sorry fam I simply needed to put that inside)
My grandmother continues to be causeing this to be dressing for Everyone’S Thanksgiving since i have would be a baby. People place in their demands on her to ensure they are a pan for his or her Thanksgiving dinner several weeks in advance.
When she provided this recipe I had been surprised to uncover how easy it had been. All of this time I believed it was some complicated process. Now if you would like this dressing to become more dark you'll be able to supplement your seasonings. My grandmother puts inside a crap load, however i think it is tastes delish with only a teaspoon of every, particularly if I’m likely to be serving it with a few flavorful gravy.
For those who have a popular southern cornbread recipe (not the sweet kind) then use that. Otherwise I’ve listed a fundamental, easy one below.
- Fundamental CORNBREAD RECIPE
- 1 cup self-rising cornmeal
- ½ cup self-rising flour
- ¾ cup buttermilk
- 2 eggs
- 2 Tablespoon vegetable oil
- SOUTHERN DRESSING RECIPE
- Cornbread (9x9 inch pan) (my grandmother always uses day old cornbread)
- 1 cup onions, diced (about 50 % of a big onion)
- 1 cup of celery, diced (about 3 stalks)
- 1 cup of eco-friendly peppers diced (about 1 medium eco-friendly bell pepper. You might include some red bell pepper too if you want)
- 3 bits of toast
- 1 cooked chicken white meat or cooked chicken thighs, shredded
- 2 eggs
- 3-4 glasses of chicken or poultry broth
- Seasonings (chicken seasonings, sage, pepper, ) *see recipe to determine just how much I add
- Preheat the oven to 350 F.
- First let us result in the cornbread!
- Inside a bowl, stir together the cornmeal & flour.
- Stir within the buttermilk, eggs & oil.
- Pour right into a greased, 9 x9 baking dish.
- Bake for around 20-25 minutes or until done.
- Let awesome.
- Now let us come up with the dressing!
- Split up the cornbread and toast inside a large bowl. Put aside.
- Inside a saucepan, saut onions, celery and eco-friendly peppers in some butter until tender.
- Add some sauted veggies and also the cooked shredded chicken in to the cornbread mixture.
- Stir together to mix.
- Include the broth just a little at any given time. Include sufficient to really make it thick & just a little soupy.
- Stir inside a teaspoon of chicken seasoning, sage, and pepper. It's my job to begin with a teaspoon of every and increase the to suite my taste. ( Since my broth is fairly salt I do not add salt)
- Provide an idea. It ought to taste exactly how you would like your dressing to taste like.
- When you're quite happy with the flavour, go on and stir within the eggs.
- Pour right into a buttered 9 X 13 casserole pan.
- Bake for forty-five minutes or until set.
Make sure to taste it before including the eggs and adjust the seasonings the way you like.
You may also use chicken thighs for additional flavor.
My grandmother uses red bell pepper too sometimes.
It is best to use cornbread that's a couple of days old since it is not as moist. Dry cornbread helps make the best dressing!