I wanted to start off this new year with a recipe that is dear to my heart. This is the cornbread dressing that I ate every Thanksgiving and Christmas until I was married. Hannah always made cornbread dressing for my family, and she'd also make extra for us to freeze and eat on Christmas. There are a thousand different recipes for dressing and stuffing. Every family has a certain way that they like theirs to be prepared, and this is the recipe that I love.
I volunteered to make this for Christmas lunch at my mom's house this year. My aunt sent me this recipe, but I also called Hannah to make sure I understood everything correctly. I wanted our Christmas cornbread dressing to taste just like Hannah's.
I was relieved when it did!
Cornbread Dressing
Ingredients:
Skillet Cornbread (dark bottom and edges removed)
1 biscuit or 2 slices of white bread (crust removed)
1 cup chopped onion
1 cup chopped celery
4 cups chicken broth
2 eggs, beaten
2 teaspoons pepper, or more to taste
Directions:
Crumble cornbread and biscuit (or white bread) in a large bowl. Stir in pepper.
Simmer celery and onion in chicken broth until tender (about 25 to 30 minutes). Pour chicken broth into cornbread mixture. Stir to combine.
Taste to see if it is seasoned to your liking. Add more pepper if you desire.
Stir in eggs until combined. It will be very runny, but it will thicken as it bakes.
At this point you can pour it in a Ziploc bag and freeze it or you can put it in a casserole dish sprayed with PAM.
Bake at 400-degrees for about 30 to 35 minutes. Take it out of the oven and let it sit for 10 minutes to thicken.
2 comments:
Hannah would have been proud. It was wonderful but 2 eggs really aren't necessary!:-). Illu.
Mama (AKA: "Egg-a-phob"), I knew you would look at the egg content.
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