Southern Cornbread Dressing

• porcje: 8 servings
• czas aktywny: 30 minutes
• całkowity czas: 1 hour

Składniki

1 cup self-rising cornmeal, (I use Martha White)

1/2 cup self-rising flour, (I use White Lily)

3/4 cup buttermilk

2 eggs

2 tablespoons Vegetable oil

8 tablespoons butter (1 stick)

3 medium onion, (chopped)

4 stalks celery, (chopped)

1 1/2 teaspoons dried sage

1 teaspoon poultry seasoning

3/4 teaspoon salt

1/2 teaspoon pepper

3 pieces toast, (crumbled)

1/2 cup milk

3 eggs, (lightly beaten)

2 to 2 1/2 cups chicken stock or broth

2 tablespoons butter

Wskazówki

Preheat oven to 400 degrees.

In a medium bowl, stir together all ingredients for cornbread. Pour into a lightly greased 9-inch cast iron pan or a 9-inch baking pan. Bake for 20 to 25 minutes. Before using, crumble into small pieces.

Heat butter over medium heat in a large pan. Add celery and onion and cook until soft.

Add sage, poultry seasoning, salt, and pepper to onion mixture.

In a large bowl combine crumbled cornbread and toast.

Whisk together milk and eggs and add to bowl. Stir in 2 cups of chicken broth.

Stir in onion mixture. Mixture should be very moist. Add more broth if necessary.

Transfer to a greased baking dish. Cut butter into small slivers and scatter on top of dressing.

Bake at 350 degrees for 30 minutes, or until it turns light brown on top.

Wartości Odżywcze

• Kalorie: 314 kcal