Christmas Recipes

Cornbread Dressing

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Yield: 12 to 15 servings

Ingredients

  • 3 cups self-rising cornmeal
  • 1/4 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • Pinch of baking soda
  • 3 cups buttermilk
  • 2 eggs, well beaten
  • 1 cup chopped celery
  • 3/4 cup chopped onion
  • 3 tablespoons bacon drippings
  • 1 3/4 cups herb-seasoned stuffing mix
  • 1/2 teaspoon rubbed sage
  • 1 can cream of chicken soup, undiluted
  • 3 cups turkey or chicken broth

Instructions

  1. Combine first 5 ingredients. Stir lightly.
  2. Add buttermilk and eggs. Mix well.
  3. Stir in celery and onion.
  4. Heat bacon drippings in a 10 inch iron skillet until very hot.
  5. Add 1 tablespoon drippings to batter. Mix well.
  6. Pour batter into the hot skillet. Bake at 450 degrees F for about 30 minutes or until bread is lightly browned.
  7. Crumble into a large mixing bowl.
  8. Add stuffing mix and sage. Set aside.
  9. Place soup in a medium saucepan.
  10. Gradually stir broth into soup. Cook over medium heat, stirring constantly until thoroughly heated. Pour over crumb mixture. Stir well.
  11. Spoon into a well greased 13 x 9 inch baking dish.
  12. Bake at 375 degrees F for 35 to 40 minutes.


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