In true southern tradition, we serve Cornbread Dressing on Thanksgiving here. Now, I have used this same recipe to stuff the bird, but we really prefer enjoying the dressing as a side dish, baked in a baking dish. Of course, it has to start with this:
 | ||
| Cornbread! |
CORNBREAD
2 cups plain cornmeal, either white or yellow, or a combination
1 teaspoon baking soda
1/2 teaspoon (or less) salt
2 eggs, lightly beaten
2 cups buttermilk
1/4 cup canola oil
Iron skillet
- Preheat oven to 425 degrees F.
- Measure oil into skillet, and add skillet to oven.
- Combine dry ingredients in mixing bowl. Add eggs and buttermilk, mixing until moistened. Remove skillet from the oven. Be careful - it is hot! Add hot oil to cornbread batter, swirling the skillet in order to spread the oil over the bottom and around the side. Mix cornbread batter to incorporate the oil. Pour the batter into the skillet. Bake for 20-25 minutes, until golden on top.
After it had cooled a little, I cut it into wedges to cool further before storing it until I make the dressing.
 | ||
| Uh, oh! |
Thank you for reading. I appreciate your comments.
-chuckle- Hard to keep people away from preliminary baking. :-)))))
ReplyDeleteHere, we always have the stuffin' which my husband always makes. No matter where the Thanksgiving Dinner is to be, he makes the Stuffin'.
He cooks all the ingredients, and refrigerates it over night. When the oven is all pre-heated, then the stuffin' goes in the bird and the bird goes in the over.
Making the stuffin', night before, has become a tradition here. Next door son/'grands' come over and help. :-))))
sounds wonderful! I have never had corn bread stuffing, we call it dressing in Canada,, I will try corn bread stuffing this year it sounds wonderful,
ReplyDeleteI discovered corn bread stuffing when I moved to Tennessee in 1972. I introduced it to my mother and we never looked back. There is no better stuffing!
ReplyDeleteOh, I have to agree with The Husband! There's nothing better than fresh cornbread straight from the oven, and I have to have a piece myself when I make it! It's amazing, too, what a difference it makes when that oil is HOT when you pour the mixture into the skillet! Looking forward to some of that wonderful dressing on Thursday! :-)
ReplyDeletei LOVE spoon bread. hmmm....wonder if i can squeeze some into my thanksgiving menu!
ReplyDeleteYUMM! I love cornbread. I would have been trying to sneak a piece too.
ReplyDeleteOh that looks so good. I love cornbread.
ReplyDeleteMy favorite kind of dressing also !
ReplyDeleteUse one egg instead of two, and Crisco shortening, since that's how my sweet MIL taught me :)
Looks delicious, I would sneek a piece too ...lol.
~Jo
Yum! We love cornbread and cornbread dressing. Fresh, hot, with butter. Cornbread was THE bread when I was growing up. My Dad made it almost daily.
ReplyDeleteYou are a hardworking woman, Nelllie! xoxo
ReplyDeleteYour corn bread recipe sounds delicious. I have never made it from scratch, though my family thinks it is great when I use the Jiffy mix in the cast iron skillet. Interesting how corn and corn meal is ever present in all cultures: maize, polenta, etc.
ReplyDeleteThanks for the lovely note on my blog!
My Mom always made cornbread stuffing and this made me think of her. She made the best stuffing. I am just not the stuffing maker she was. Her stuffing was a work of art and I find I am always trying to live up to hers. I bet your stuffing is just as good.
ReplyDelete