Cornbread Dressing
Cornbread Dressing has been a family favorite side dish for as long as I can remember. It’s easy to make, a great side, and leftovers reheat well. Plus, we almost always have leftover cornbread and homemade bread, so this is a great way to use them.
Longer ago than my memory serves, my parents started making Cornbread Dressing for Thanksgiving and Christmas dinners. The tradition became a bit of a family joke, in fact, that it’s “Ron’s famous cornbread dressing”. The somewhat contentious story is that my dad found the recipe and it was such a hit that every year thereafter it was requested. And, then each year, my mom made it at my grandfather’s request, never to be made by anyone else. Accurate or not, it reminds me of fun gatherings at my grandparents’ home with much laughter and tasty food.
This doesn’t replace traditional stuffing or dressing in my mind. I still need the bread-based dressing, but this is a delicious side that’s its own thing. So, don’t throw out that stale cornbread, put it in the freezer so you can use it in Cornbread Dressing!
Cornbread Dressing
Equipment
- 1 13×9 Baking dish
Ingredients
- 3 cups Cornbread, crumbled leftover, dried out
- 3 Eggs, lightly beaten
- 2 cups Dry Bread, crumbled day old or dried out
- 4-5 cups Chicken stock
- ½ cup Butter, melted
- 1 Onion, chopped
- ½ cup Celery, diced
- ½ tsp Black Pepper
- 1 tsp Salt
- 2 tsp Poultry Seasoning
Instructions
- Preheat oven to 425 degrees. Grease or spray baking dish.
- Mix bread and cornbread. Add all other ingredients and mix well. Dressing should be soupy, about the consistency of cake batter.
- Pour into prepared baking dish. Bake for 40-45 minutes
