Authentic Southern Cornbread Dressing From Dixie Food

CORNBREAD DRESSING MADE THE SOUTHERN OLD-FASHIONED WAY!

Steps:

• Preheat oven to 425 F. Grease an 8 x 8 dish and set it aside.
• In a large bowl whisk together cornmeal, flour, baking powder, baking soda, and salt.
• Make a well in the center and add beaten eggs and buttermilk.
• Gently stir dry and wet ingredients together just until combined.
• Stir in the melted butter.
• Spread batter evenly into prepared dish.
• Bake for 20-25 minutes.
• Let cool completely. Cover and let cornbread sit a couple of days before proceeding with the dressing. Or crumble the cornbread up and toast it in the oven to dry it out in order to use it the same day for dressing.
• Preheat oven to 350 F. Grease a 9x13 pan. Set aside.
• In a large bowl, crumble up the cornbread and set aside.
• In a large skillet, melt the butter.
• Add the celery, onions, green bell pepper, and red bell pepper.
• Saute until tender.
• Stir the vegetables into the cornbread.
• Stir in the prepared chicken thighs and breadcrumbs.
• Stir in enough chicken broth to make the mixture really wet and slightly soupy. (I usually need about 3 1/2 cups)
• Add poultry seasoning, sage, and black pepper.
• Taste the mixture and adjust the seasonings if needed. It should taste exactly how you prefer your dressing to taste.
• Once satisfied with the taste, add eggs.
• Spread mixture evenly into prepared dish.
• Bake for 45-55 minutes.
• Remove from oven and let cool.
• Serve.

SOUTHERN CORNBREAD DRESSING

Steps:

• Preheat oven to 400°. Melt butter in a large skillet over medium-high heat; add celery and onions, and sauté 5 to 6 minutes or until onions are tender. Stir in sage, and sauté 1 minute.
• Stir together Cornbread Crumbles and breadcrumbs in a large bowl. Stir in eggs, next 2 ingredients, and celery mixture, stirring until blended. Divide cornbread mixture between 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish.
• Bake at 400° for 45 to 55 minutes or until set and golden brown.

AUTHENTIC SOUTHERN CORNBREAD DRESSING FROM DIXIE

Steps:

• Crumble cornbread into large bowl. Do not use cornbread mix (such as Jiffy) because it has sugar. Some mixes do not have sugar and those are fine.
• Put onions and celery into microwave-safe dish with 1/2 cup Chicken broth. Cook vegetables until softened - approx.6-8 minutes.
• Pour vegetables into cornbread bowl. Add sausage, sage and chicken,if using. Sometimes it's easiest to use your hands and mix, making sure all the ingredients mix together.
• Stir in cream of chicken soup. Slowly adding broth as you stir.
• The cornbread will beging to soak up the broth, so let it rest a bit in between adding all the broth. The final consisitency should be very soupy.
• Add salt and fresh ground pepper to taste.
• Refrigerate overnight if you have time - the flavors will meld and create a tastier dressing. Add more broth as needed if it has thickened. It still needs to be soupy or it will be too dry once it is cooked.
• Pour into lightly greased 9 x 12 baking dish. I usually have enough to fill another 9 x 9 baking dish, as well. Bake at 375*, covered, removing foil last 10 minutes so it is golden brown on top - usually 45 minute - 1 hour. You want it to be very moist even after it is baked so do not overcook.
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CHARLOTTE'S SOUTHERN CORNBREAD DRESSING

Steps:

• Make two recipes of cornbread according to the mix directions (amounts listed are for 2 recipes).
• Crumble cornbread into the roasting pan used for a turkey with turkey crust left in the pan (or large, shallow casserole baking dish).
• Fry the onions and celery in 3/4 stick of butter until tender.
• Add to cornbread and mix well.
• Add sage, dripping, cream of chicken soup, evaportated milk, eggs and broth.
• Taste and adjust seasonings like salt and pepper and sage.
• Mix well and wet the surface using extra broth and the back of a spoon to smooth.
• Bake at 350 F until thick and browned on top. Dressing should be moist.
• Serve with giblet gravy.

SOUTHERN CORNBREAD DRESSING

Steps:

• Cook onion and celery in some unsalted butter until they are soft, do not brown. Remove from heat.
• Crumble the cornbread and toast into a large bowl, add the onion mixture and mix well.
• Add the chicken broth a little at a time mixing well after each addition until the mixture is moist but not soupy.
• Add the egg, salt and pepper, mix well.
• Turn the mixture into a baking dish and smooth with a spoon.
• Bake at 350: until golden brown on top.