Cornbread Dressing
What's up world? Ya'll doing good? You good? You good? I'm good! You good? Okay, good! Now, I know the Holidays are pretty much over, but this recipe was originally supposed to be up BEFORE Thanksgiving, but due to other obligations, I never got around to it. I think learning to manage my time better will be a New Year's Resolution for me.
It's not a complete loss, I mean, cornbread dressing isn't specifically made to be served during the Holiday's, it's just mainly served during the Holiday's.
Cornbread dressing is without a doubt one of my favorite side dishes. When I was younger, I always thought that Thanksgiving/Christmas was the only time you could have cornbread dressing. Again, cause that's is mainly when it is served. This recipe is a very basic dressing recipe that require little ingredients.
First off, the cornbread. For this recipe, you can use your own cornbread recipe or you can buy any packaged cornbread from the store. I strongly recommend that you don't buy any of the sweet cornbread kind, but it is completely up to you.
Cornbread Recipe:
- 1 1/2 cups cornmeal
- 1/2 cup self-rising flour
- Pinch of sugar
- 1 egg
- 1 1/2 cups buttermilk
-1 tbsp. vegetable oil, plus more for skillet
Preheat oven to 400 degrees. Mix together the corn meal, flour, and sugar. Add the egg, vegetable oil, and buttermilk and mix until all combined. Pour enough oil into the bottom of your cast iron skillet to cover the bottom. Pour the batter into the skillet and bake for 30-35 minutes, or until golden brown.
NOTES:
-You can also use cream of celery or cream of mushroom instead of cream of chicken. Make it your own.
-The amount of chicken broth you need is going to depend on the texture of your cornbread. When adding the chicken broth, make sure you add enough so that the ending result before you bake it is like a thick, but runny consistency.
For the Dressing:
-1 batch prepared cornbread
-2 eggs
-1 can cream of chicken
- *3 1/2 cups chicken broth
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 tablespoons butter
- salt and pepper to taste
- ground sage (optional)
Preheat oven to 350 degrees. In a large skillet, saute the onions and celery in the melted butter on a medium low heat for about five or six minutes. After five or six minutes remove the onions and celery from the skillet. With your clean hands, crumble the cooked cornbread into a bowl. Pour in enough chicken broth to moisten the cornbread liberally. Once you've added the chicken broth, add the can of cream of chicken and mix until everything is combined. Add in the onions and celery and season to taste with salt, pepper, and sage.Taste the dressing to see if it's seasoned enough and then mix in the eggs. Once everything is combined, pour the dressing batter into a greased casserole dish and bake for 45 minutes or until golden brown and cooked through.
I really hope you give this recipe a try. If you do, please let me know how you enjoyed it. Like always, the video for this recipe is below. Make sure to go over to YouTube and subscribe to my channel for video recipes (Devin Cooks). Thank you. See you next time.
Cornbread Recipe:
- 1 1/2 cups cornmeal
- 1/2 cup self-rising flour
- Pinch of sugar
- 1 egg
- 1 1/2 cups buttermilk
-1 tbsp. vegetable oil, plus more for skillet
Preheat oven to 400 degrees. Mix together the corn meal, flour, and sugar. Add the egg, vegetable oil, and buttermilk and mix until all combined. Pour enough oil into the bottom of your cast iron skillet to cover the bottom. Pour the batter into the skillet and bake for 30-35 minutes, or until golden brown.
NOTES:
-You can also use cream of celery or cream of mushroom instead of cream of chicken. Make it your own.
-The amount of chicken broth you need is going to depend on the texture of your cornbread. When adding the chicken broth, make sure you add enough so that the ending result before you bake it is like a thick, but runny consistency.
For the Dressing:
-1 batch prepared cornbread
-2 eggs
-1 can cream of chicken
- *3 1/2 cups chicken broth
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 tablespoons butter
- salt and pepper to taste
- ground sage (optional)
Preheat oven to 350 degrees. In a large skillet, saute the onions and celery in the melted butter on a medium low heat for about five or six minutes. After five or six minutes remove the onions and celery from the skillet. With your clean hands, crumble the cooked cornbread into a bowl. Pour in enough chicken broth to moisten the cornbread liberally. Once you've added the chicken broth, add the can of cream of chicken and mix until everything is combined. Add in the onions and celery and season to taste with salt, pepper, and sage.Taste the dressing to see if it's seasoned enough and then mix in the eggs. Once everything is combined, pour the dressing batter into a greased casserole dish and bake for 45 minutes or until golden brown and cooked through.
I really hope you give this recipe a try. If you do, please let me know how you enjoyed it. Like always, the video for this recipe is below. Make sure to go over to YouTube and subscribe to my channel for video recipes (Devin Cooks). Thank you. See you next time.
No comments:
Post a Comment