Saturday, November 17, 2012

A head start....

It is that time around here!  "What time?" you may ask.  Time to get a head start on next Thursday!:-)  So, today I took the first step!

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:

I may have posted my Cornbread recipe before, but here it is again.  I give Southern Living magazine credit for printing this recipe in 1980 - or earlier.  Just can't remember!

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!

I about had to call in reinforcements to keep The Husband from sneaking some!:-)  He just has to remember that Spoon Bread we had at the Boone Tavern Dining Room!:-)  I may even try some of that for Thanksgiving!

Thank you for reading.  I appreciate your comments.


  1. -chuckle- Hard to keep people away from preliminary baking. :-)))))

    Here, 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. :-))))

  2. 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,

  3. I 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!

  4. Oh, 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! :-)

  5. i LOVE spoon bread. hmmm....wonder if i can squeeze some into my thanksgiving menu!

  6. YUMM! I love cornbread. I would have been trying to sneak a piece too.

  7. Oh that looks so good. I love cornbread.

  8. My favorite kind of dressing also !
    Use 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

  9. 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.

  10. You are a hardworking woman, Nelllie! xoxo

  11. Your 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.

    Thanks for the lovely note on my blog!

  12. 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.