Oh the thoughts running through my head. A beautiful post with pictures of my beautiful cornbread dressing. Lightly toasted on top but moist inside… how I love Thanksgiving Day just for the sides. I don’t care if I have ham and turkey… give me broccoli casserole, dressing, sweet potato casserole and every form of pumpkin pie. Heidi created this Iron Chef challenge just for me. Don’t forget to head over and see all the other recipes.
Don’t get too excited. I’m still swamped. No pretty pictures. No making the dressing. I’m doing great to get this post in… I promise you this… if you are from the south and love some cornbread dressing, there is no better. This dressing will make your tongue want to slap your brains out. I am not kidding. Here it is…
2 c. cornmeal
1/2c. all-purpose flour
2 tsp. baking soda
1 tsp. salt
1 tsp sugar
6 large eggs
2 c. buttermilk
2 Tbsp melted butter
1/2 c. butter
3 bunches of green onion
4 celery ribs, chopped
1 small onion diced
16 oz. package herbed season stuffing mix (This recipe is old. I pick up a bag of Peppridge Farm the sizing is not the same)
5 (14 1/2 ounce) cans of broth
Mix first 5 ingredients, stir in 2 eggs. Heat 2 Tbsp butter in an iron skillet, stir the butter into your batter, pour the batter into your hot skillet. Bake at 425 degrees for 25 minutes.
Melt remaining better in large skillet. Add green onion, celery and small onion (like 1/2 cup small) and cook until veggies are tender. Set aside to cool.
When cornbread cools, crumble it in a large mixing bowl. Stir in, onions, 4 eggs, stuffing mix and broth. Spoon dressing into a 13×9″ greased dish. Bake it at 350 degrees for one hour. Check it often. It should start to brown and be crispy on the side but moist inside. Basically, like a cake, you pull it out just as it sets. Too long equals super dry dressing.
There you have it. You can thank me on Black Friday but I’ll be out shopping. Check back. I have a broccoli casserole handed down from my Gran that this so good it will make you slap your Mama!