Prep 15 mins
Cook 1 hr 30 mins
This is a good traditional dressing, I think you will be impressed!
- 1 tablespoon shortening
- 1 cup cornmeal
- 1⁄2 cup all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 eggs, beaten
- 1 cup buttermilk
- 8 slices day-old bread, cut into 1/2 inch cubes
- 3⁄4 cup chopped celery
- 3⁄4 cup chopped onion
- 1⁄2 cup chopped fresh parsley
- 2 teaspoons poultry seasoning
- 2 teaspoons white pepper
- 2 teaspoons rubbed sage
- 1 -2 teaspoon ground thyme
- 1 teaspoon celery salt
- 1⁄2 cup butter or 1⁄2 cup margarine, melted
- 3 eggs, beaten
- 2 (14 1/2 ounce) cans ready-to-serve chicken broth
- Spoon shortening into an 8-inch cast-iron skillet.
- Place in a 425* oven for 4 minutes or until hot.
- Combine cornmeal, flour, baking powder, soda, and salt in a large bowl; add 2 eggs and buttermilk, stirring well.
- Spoon into hot skillet, and bake at 425* for 25-35 minutes or until browned.
- Cool; crumble cornbread into a large bowl.
- Add bread cubes and remaining ingredients, stirring well.
- Spoon into a lightly greased 13x9x2-inch baking dish, and bake at 325* for 1 hour or until golden brown.
- Yield: 8 to 10 servings.
This is just like mine, but I don't use eggs. To the other reviewer, "This is not Stuffing, It's Dressing!" Two very different things! Great recipe!
Fairly easy and had most of the ingredients on hand. I had some problems with the directions for the cornbread. The directions don't specify how much shortening to use so I took a guess and used about 2 1/2 tbsp which maybe was a little much but it was okay and after about 22 minutes in the oven the cornbread had browned and was threatening to burn. By 35 minutes it would have been black, but perhaps this was more a problem with my altitude than the recipe itself. I'd check on it early though for anyone else trying it for the first time. The flavor was good (though it seemed like it needed mushrooms) but not so sure about the texture. The flavor and texture of the leftovers seem to have changed quite a bit overnight though. The spices got stronger, maybe a little too strong, but the texture improved, less soggy I guess. DH didn't seem so sure about this one at all. His first comment was "interesting" and the only other thing he ended up saying was "It's stuffing, right?" though I think it was the first time either of us have had cornbread stuffing, so maybe that's all it was. That considered, I'd probably make it again for myself, but not for DH.