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Holiday Sides: Jo Ann’s Cornbread Dressing

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Cornbread:

3/4 cup yellow cornmeal 
3/4 cup all purpose flou
1 tsp sugar
¾ tsp salt
2 ½ tsp Baking powder
1 cup milk *
1 Egg
3 tablespoons Vegetable Oil

*If using 1 cup buttermilk instead of milk:
1 ½ tsp baking powder
¼ tsp baking soda

Mix dry ingredients. In a separate bowl, mix wet ingredients. Add dry ingredients to wet and stir until incorporated. Bake in a greased 9 x 11″ pan at 350 for 25 min.

Dressing:
4 cups cornbread, crumbled
1 ½ cups of white bread, diced & then lightly toasted
1 cup or so of chopped celery
½ cup chopped onion
A couple chopped green onions
Good hunk of butter
Rubbed sage (Jo Ann: I never added sage to my dressing until after college. I tasted plain bread dressing and discovered I liked the sage, but not the dressing. I much prefer cornbread dressing.)
Salt & Pepper
Some chicken broth
2 eggs

Jo Ann: When I was young, we didn’t have turkey at Thanksgiving. Instead, my mom would roast a good hen until it was very tender. She would pull the meat off the bones and add it into the dressing. It was delicious!

Cook the celery and onion in butter until soft, and then add it to the breads. Add sage, seasonings, the eggs, and a couple cups of chicken broth. Mix well. Bake in a large casserole dish at 350 degrees for 40 minutes.

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