Have you ever made a homemade Cornbread Dressing?
Rights: This recipe has a copyright in our Cookbook. You are allowed to use it for personal use only.
Shortcut Cornbread Dressing
SERVES 6-8 PEOPLE
ENAMEL BAKING DISH OR NON-STICK BAKING PAN 13X9 OR LARGE CASSEROLE
2 CUPS SELF RISING CORNMEAL
1/2 OF AN 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. IF YOU USE REGULAR ALUM PAN GREASE WELL WITH SHORTENING. Spray baking dish with Pam. Put loaf bread cubes in bottom of pan then add dressing to baking pan to cook. Cook on 350 degrees until brown and firm APPROX 1.5 HRS. Dressing should crack in middle as well as on sides when completely done. Make sure you have 1.5 hours of bake time before time to serve. Make my turkey breast recipe at the same time! Enjoy
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!
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Chris & Tammy Nichols