Atlanta restaurant reviews, culinary news, and gluttonous gossip by admitted foodaholic Serina Patrick

Southern Cornbread Dressing

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DressingHAPPY THANKSGIVING HOT DISH READERS!

This recipe is my Tennessee Grandma’s, healthily adapted by my Mom. We’ve been making it this way for years and I promise it is the best dressing you will ever have! Simple and straight-forward, one could add some other elements but why? It’s perfect the way it is. Give it a try, it doesn’t have to be Thanksgiving or Christmas to have game hens and dressing, right?

But before you can make authentic cornbread dressing, you have to make the cornbread:
CornbreadMaking Cornbread
1/2 C. white corn meal (self-rising)
1/4 C. yellow corn meal
1 tsp. vegetable oil
2 tbsp. water
1/2 C. buttermilk

Spray a 6″ cast iron skillet with Pam. Preheat oven to 445 degrees and put empty skillet in oven to heat. Mix all ingredients and pour into heated skillet. Bake 22-25 minutes until lightly browned.

Cornbread Dressing

2 cakes of cornbread, cooled
2 slices of whole wheat bread
1 tbsp. dried sage
2 stalks of celery, grated
1/2 large onion, grated or finely chopped
1/2 C. Eggbeaters
1/2-3/4 C. reduced fat low sodium chicken broth
Nature’s Secret seasoning, to taste
Salt & pepper, dash each

Coursely crumble cornbread and tear bread into large bowl. Fold in other ingredients until moist but not wet. Bake at 375-425 degrees until slightly browned, about 20-30 minutes (depending on the bird that is sharing the oven!)

That’s it ya’ll….enjoy!

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  1. Pingback: Hot Dish Review» Blog Archive » Dogwood….Southernish Style

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