Dressing (or stuffing) is a food many people associate with the holiday table. While it is true that the flavors in traditional sage stuffing go well with the foods of the fall and winter season, sweet cornbread dressing is the perfect accompaniment to any meal any time of the year.
Served primarily in the South, sweet cornbread dressing is found on dinner tables and on menus all along the Southeast coast of the US and along the Gulf Coast all the way to Texas. Many of the foods that are held near and dear to the hearts of every Southerner are only made better with the inclusion of cornbread dressing. Fried pork chops, fried chicken, smoked turkey, pork loin, greens, beans with ham hocks, chicken fried steak the list of main dishes that are only improved with a side of dressing seems endless.
This recipe includes ingredients and instructions for making a pan of cornbread. If you find pre-cooked cornbread and prefer to use it, use enough cornbread to equal 4 cups. Be sure to use sweet cornbread, if using regular cornbread add 2 tbs granulated sugar to the cornbread cubes before adding the remainder of the ingredients.
Sweet Cornbread:
Ingredients:
- 2 cups cornmeal
- 2 eggs (beaten)
- 1 cup milk
- 1 tsp salt
- 2 tbs granulated sugar
- 1 tsp baking soda
- 2 tsp baking powder
- 2 tbsp oil
Method:
- In a small bowl, combine all dry ingredients
- Pour flour mixture into egg mixture and stir well
- Pour into a greased 9" baking pan
- Bake in a pre-heated 425 oven for 30 min until golden brown on top
- In a medium bowl, beat eggs slightly
- Add milk and oil, mix together with a whisk or fork
At this point cornbread can be wrapped in plastic wrap and stored in the refrigerator for up to 2 days before use if necessary.
Sweet Cornbread Dressing:
Ingredients:
- 1 recipe sweet cornbread or 4 cups sweet cornbread, cubed
- 1 small onion
- 2 stalks celery
- 1 can cream of corn soup (10 3/4oz) (cream of chicken soup or canned chicken gravy can be substituted)
- 1 can chicken broth (14 1/2 oz)
- 2 tbsp oil
- 1 1/2 tsp rubbed sage
- 1/4 tsp celery salt
- 1/2 tsp black pepper
Method:
- Pre-heat oven to 350
- Cube or crumble cornbread in large bowl
- In a saute pan, cook onion and celery in oil over med heat until translucent
- Pour onion and celery over cornbread cubes and mix
- Add in all other ingredients and stir well
- Grease a 9" square pan
- Pour cornbread mixture into prepared pan
- Bake for 40 to 45 min until set and slightly browned on top
Cornbread can be served as is or topped with chicken, pork, turkey or brown gravy
Jackie Milligan - My name is Jackie and I am a foodie. As a small child, my mother inspired me with the love of good fresh food made from scratch. I ...
