UPDATED for 2018! Cornbread Dressing

I’ve got this in parts all over my blog as I’ve updated it. Here it is all put together in one post 🙂

This will make a THICK, heaped dressing. Feel free to use 2 baking dishes and FREEZE one!  Just thaw in fridge over night and start at dressing direction #5 to bake.

Old Fashioned Corn Bread

Ingredients:

  • 2 cup Yellow Plain Corn Meal
  • 2 cup plain flour
  • 2 tbsp sugar
  • 2 tsp salt
  • 2 tbsp baking powder
  • 4 eggs
  • 4 tbsp oil
  • 2.5 cups milk

Saute this together and add-in to wet batter! Trust me. This adds so much flavor to it that we almost don’t have to turn it into dressing!

  • 1 bag/2 cups frozen seasoning blend (or equivalent amount of onions, bell peppers, and celery), sautĂ©ed in light olive oil
  • Herbs to taste. I use:
    • ½-1 tsp sage
    • ½-1 tsp poultry seasoning
    • ½-1 tsp thyme
    • ½-1 tsp parsley flakes

CORNBREAD Directions:

  1. Preheat oven to 425°.
  2. Spray a large baking pan with cooking spray.
  3. Measure corn meal into mixing bowl with other dry ingredients.
  4. Beat together egg, oil and milk.
  5. Stir into dry ingredients until thoroughly mixed.
  6. Pour into prepared pan.
  7. Bake 20-25 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool, cube, stir/fluff, and leave in a cool place overnight, under a towel, to dry some.

Ingredients:

  • One large recipe of Old Fashioned Corn Bread with add-ins (Recipe above)
  • 1-2 cups preferred flavor stock/broth
  • 2-4 eggs, well beaten

DRESSING Directions (put gloves on and use your hands… it’s SO much easier!):

  1. Preheat oven to 350°.
  2. Crumble cubed cornbread lightly in a large bowl.
  3. Add in eggs and enough broth/stock to make a moist but not wet dressing.
    • How many/how much you add depends on how firm/moist you want it.
      • More eggs holds it together more.
      • More broth makes it more moist.
  4. Mix well.
  5. Gently pat into a large baking dish (or 2 small ones), liberally coated with non-stick spray.
  6. Cover tightly with foil and bake at 350° for 30 minutes; then remove foil and bake until top is slightly crispy and browned.

Cornbread Dressing

Update to this recipe, faithful few.

1. I now add the herb seasonings to the cornbread recipe, as well as the sauted seasoning blend, and bake it in.
2. Then I cube and dry the bread with a towel over it overnight in the fridge..
3. Then I start at step 3, minus seasoning blend.

the herbs really permeate the bread and ithe flavor goes up 10,000x!!

a mom with a coffee cup

Cornbread Dressing

This will make a THICK, heaped dressing. Feel free to use 2 baking dishes and FREEZE one! Just thaw in fridge over night and start at step 5 to bake.

Ingredients:

  • DOUBLE recipe of Old Fashioned Corn Bread with herb add-ins (Recipe follows), cooled
  • 1-2 cups preferred flavor stock/broth
  • 1 bag/2 cups frozen seasoning blend (or equivalent amount of onions, bell peppers, and celery), sautĂ©ed in light olive oil
  • 2 eggs, well beaten

Directions (put gloves on and use your hands… it’s SO much easier!):

  1. Preheat oven to 350°.
  2. Cut corn bread into large chunks and crumble lightly in a large bowl.
  3. Add in seasoning blend, eggs, and enough broth/stock to make a moist but not wet dressing. Mix well.
  4. Gently pat into a 13Ă—9 baking dish, liberally coated with non-stick spray.
  5. Cover tightly with foil and bake at 350° for…

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