1 hr 30 mins
Country Cook in Oklahoma's Note:
This was a favorite of my midwestern family's. I watched my grandmother and mother make it all my life and it's just part of Thanksgiving,Easter,Christmas or a large Sunday dinner for me..my father loves it and I cook it about twice a month for him..he can eat a roaster pan alone..I fix it in small containers and he freezes it and takes it out as he wants...he's 90!!!
My Private Note
Units: US | Metric
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 3 teaspoons baking powder
- 3/4 teaspoon salt
- 9 eggs
- 1 1/4 cups milk or 1 1/4 cups buttermilk
- 1/4 cup cooking oil or 1/4 cup melted shortening
- 3 tablespoons bacon grease
- 2 slices white bread (1 cup)
- 1 1/2 cups onions, diced
- 3/4 cup celery, diced
- 1/4 lb pork sausage (optional)
- 1/4 cup butter or 1/4 cup margarine
- 4 (15 ounce) cans chicken broth (or broth from one boiled chicken deluted with water until 60oz.)
- 1 1/2 cups water
- 3 teaspoons ground sage
- 1 teaspoon poultry seasoning
- salt and pepper
- 1Let bacon grease get hot in baking pan while making cornbread mixture and oven is heating.
- 2Sift together flour, cornmeal,baking powder and salt.
- 3Add two eggs, milk and oil or melted shortening.
- 4Beat until just smooth-do not overbeat.
- 5Turn into hot greased 9x13 inch baking pan.
- 6Bake in a 425: oven for 20-25 minutes.
- 7Remove from oven and crumble into pieces into a roasting pan.
- 8Lay white bread on top.
- 9Leave uncovered drying for 2 days to a week.
- 10Cornbread and white bread can be dried in warm oven if your limited on time,but results aren't as good.
- 11Boil three of the eggs and dice.
- 12Crumble sausage in fry pan with butter or margarine, add onion and celery and cook until sausage isn't pink and celery is slightly tender.
- 13Make sure cornbread and bread are crumbled into small pieces and add sausage mixture without draining fat.
- 14Add diced boiled eggs,sage,poultry seasoning.
- 15Add four beaten eggs,chicken broth and water.
- 16Stir well.
- 17I use my hands to make sure it is mixed well.
- 18Taste and add salt and pepper as desired.
- 19Bake at 400 until top is slightly brown usually about an hour.
- 20Do not over cook-- if you like it moist water can be added while cooking.
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Nutritional Facts for Cornbread Dressing Oklahoma Style
Serving Size: 1 (256 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 440.4
- Calories from Fat 237
- Total Fat 26.4 g
- Saturated Fat 9.5 g
- Cholesterol 234.4 mg
- Sodium 1258.3 mg
- Total Carbohydrate 33.6 g
- Dietary Fiber 2.4 g
- Sugars 2.7 g
- Protein 16.7 g