Tuesday, November 23, 2010

Iron Skillet Cornbread Recipe and Dressing Recipe

My grandmother always made the best cornbread. I make her recipe often - for soups, chili and of course - for dressing. I know every family has a favorite stuffing or dressing recipe but being from the south, ours is just a basic, yummy cornbread dressing. I highly recommend it - you can vary the amount of sage or other spices according to taste. I don't have a picture of the cornbread or the dressing just yet but due to a few friend requests, I couldn't wait to post the recipe.



Iron Skillet Cornbread

1 cup white corn meal
1/2 cup flour
1 egg
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
2 tsp sugar
1 cup buttermilk or enough to make mixture reasonably thin ( I usually need a little more)
* to make buttermilk if don't have any, use 1 tsp vinegar added to a cup of milk

bacon drippings or oil

Preheat oven to 400. Put 2 Tbsp bacon drippings in iron skillet and heat oil in skillet in oven until oil is hot. You can use any oil if you don't have bacon drippings. Mix other ingredients in bowl and when mixed, pour into hot skillet- will sizzle around the side. Bake in your 400 degree oven for 20-25 minutes or until lightly brown on top and around edges. The cornbread should just flip or slide right out of iron skillet. Serve with warm with butter.



My Grandmother's Cornbread Dressing (a tradition for us at Thanksgiving and Christmas)

Recipe for one 9 x 13

1 pan cornbread, crumbled
2 slices white bread, dried and crumbled
small onion, finely chopped\
2 boiled eggs, chopped
2 raw eggs
1/2 cup finely chopped celery
1/8 tsp sage
1 small bag Pepperidge Farm Herbal stuffing mix
3-4 cans chicken broth
1 can milk (or sweet milk as my grandmother would call it)
salt/pepper to taste (check first)

Mix all together in a very large bowl. The consistency should be nice and moist. Use enough chicken broth to make it fairly liquidy. I taste mine to check the seasoning - I grew up tasting my grandmothers. Pour into a greased pan and bake at 350 for about one hour or until golden brown. Enjoy with your turkey, gravy and all the yummy side dishes!

Two 9 x 13 pans

2 pans cornbread, crumbled
3 slices white bread, dried and crumbled
medium onion, finely chopped
3 boiled eggs, chopped
2 raw eggs
3/4-1 cup finely chopped celery
1/4 tsp sage
1 small bag stuffing mix
5-6 can chicken broth
1 can milk
salt annd pepper

Printable Version

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