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Southern Cornbread Dressing

Christy Rost

 

Cornbread:
2 1/3cups flour
1 2/3cups cornmeal
¼cup sugar
1tablespoon plus 1 teaspoo baking powder
1 ½teaspoons salt
2eggs
1 ¾cups milk
½cup vegetable oil

Preheat oven to 350 degrees. In a large bowl, stir together the flour, cornmeal, sugar and salt; set aside. In a small bowl, beat eggs with a fork. Stir in milk and vegetable oil; mix well. Stir milk mixture into the flour mixture, stirring just until mixed.

Pour cornbread batter into greased 9x13-inch baking pan. Bake at 350-degrees 25 minutes, or until top is barely light brown and a cake tester comes out clean when inserted into middle.

Remove cornbread from oven and cool on a wire rack. May be made 1 day ahead. Slice cornbread into 1-inch cubes.

Dressing:
4slices dry wheat bread, sliced into ½-inch cubes
1recipe cornbread
1small onion, peeled and chopped
½cup dried cranberries
½cup golden raisins
2tablespoons fresh sage, minced
1 ½tablespoons dried thyme
1tablespoon dried rubbed sage
3cups chicken or vegetable broth
2eggs, slightly beaten

In a very large bowl, mix wheat bread and cornbread cubes, onion, cranberries, raisins and herbs with hands until thoroughly combined. In a medium bowl, stir together the broth and beaten eggs. Pour egg mixture into the bread mixture and toss well to moisten bread.

Dressing may be used to stuff turkey, or turn into a large casserole dish and bake at 350 degrees, covered, for 45 minutes. Uncover, and bake additional 10-15 minutes.

Category: Holidays | Side Dishes