My Shortcut Dressing
In this video I show you how easy it is to make a homemade Cornbread Dressing in one bake. There is no need to bake the cornbread first. It turns out delicious when you are in a hurry to get dinner on the table!
I had always wanted to bake mama's cornbread dressing recipe in one bake. I didn't want to have to bake the cornbread first. So, this is a recipe I put together to make that possible.
By saving the step of making the cornbread, it does save quite a bit of time when you are trying to get dinner on the table. I was quite impressed with the outcome, and now I make this on occasion. I still take the extra steps for turkey day and make my Mama's Chicken and Dressing Recipe that you can also find here on our website. But, if you are only feeding a few and want a good dressing without all the fuss, this is it!
Thanks so much for watching this video and for watching Collard Valley Cooks! Please share our information with your friends and family.
Chris & Tammy Nichols
By saving the step of making the cornbread, it does save quite a bit of time when you are trying to get dinner on the table. I was quite impressed with the outcome, and now I make this on occasion. I still take the extra steps for turkey day and make my Mama's Chicken and Dressing Recipe that you can also find here on our website. But, if you are only feeding a few and want a good dressing without all the fuss, this is it!
Thanks so much for watching this video and for watching Collard Valley Cooks! Please share our information with your friends and family.
Chris & Tammy Nichols
Shortcut Cornbread Dressing
This recipe is in our Volume 4 Cookbook
SERVES 6-8 PEOPLE
Shortcut Cornbread Dressing
ENAMEL BAKING DISH OR NON-STICK
BAKING PAN 13X9 OR CASSEROLE
2 CUPS SELF RISING CORNMEAL
1-10.5 OZ. CREAM OF CHICKEN SOUP
3 PIECES LOAF BREAD (Cut in cubes)
1 ONION (CHOPPED)
3 STALKS CELERY (CHOPPED)
1/4 TSP. SALT
1/4 TSP. PEPPER
1/2 TSP. POULTRY SEASONING
2 CUPS CHICKEN BROTH FROM FRYER
1 TSP. CHICKEN BOUILLON GRANULES
1 1/2 CUPS WHOLE BUTTERMILK
3 RAW EGGS
1/4 CUP VEGETABLE OIL
4 TBSP. BUTTER MELTED
Mix all ingredients together (minus loaf bread) until well blended. Mix will be runny. Spray baking dish with cooking spray.
Note: IF YOU USE REGULAR ALUM PAN GREASE WELL WITH SHORTENING.
Use a pan small enough for the dressing to be at least 2” thick.
Put loaf bread cubes in bottom of pan then add dressing mix. Cook on 325 degrees until brown and firm approximately 1.5 hours. Dressing should crack in middle as well as on sides when completely done. Make my turkey breast recipe at the same time! Enjoy!
Shortcut Cornbread Dressing
ENAMEL BAKING DISH OR NON-STICK
BAKING PAN 13X9 OR CASSEROLE
2 CUPS SELF RISING CORNMEAL
1-10.5 OZ. CREAM OF CHICKEN SOUP
3 PIECES LOAF BREAD (Cut in cubes)
1 ONION (CHOPPED)
3 STALKS CELERY (CHOPPED)
1/4 TSP. SALT
1/4 TSP. PEPPER
1/2 TSP. POULTRY SEASONING
2 CUPS CHICKEN BROTH FROM FRYER
1 TSP. CHICKEN BOUILLON GRANULES
1 1/2 CUPS WHOLE BUTTERMILK
3 RAW EGGS
1/4 CUP VEGETABLE OIL
4 TBSP. BUTTER MELTED
Mix all ingredients together (minus loaf bread) until well blended. Mix will be runny. Spray baking dish with cooking spray.
Note: IF YOU USE REGULAR ALUM PAN GREASE WELL WITH SHORTENING.
Use a pan small enough for the dressing to be at least 2” thick.
Put loaf bread cubes in bottom of pan then add dressing mix. Cook on 325 degrees until brown and firm approximately 1.5 hours. Dressing should crack in middle as well as on sides when completely done. Make my turkey breast recipe at the same time! Enjoy!
Rights: This recipe has a copyright in our Cookbook. You are allowed to use it for personal use only.
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