My Grandmothers Cornbread Dressing Recipes

Steps:

• Preheat oven to 400°. In a large bowl, whisk flour, cornmeal, baking powder and salt. In another bowl, whisk eggs and buttermilk. Pour oil into an 8-in. ovenproof skillet; place skillet in oven 4 minutes., Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened., Carefully tilt and rotate skillet to coat bottom with oil; add batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Reduce oven setting to 350°. For dressing, in a large skillet, heat oil over medium-high heat. Add onion and celery; cook and stir 4-6 minutes or until tender. Remove from heat. Coarsely crumble cornbread into skillet; toss to combine. In a small bowl, whisk eggs, condensed soup and seasonings; stir into bread mixture. Stir in broth., Transfer to a greased 13x9-in. baking dish. Bake 45-55 minutes or until lightly browned.

Steps:

• 1. Make 3 pans of cornbread 1st. Go by those directions on the cornmeal mix, and make per those.
• 2. Crumble up all of your cornbread in a large bowl. I personally use a very large plastic salad bowl.
• 3. Mix remaining ingrediants together, and pour into a large casserole dish.
• 4. I bake it at around 375 until it browns on top. Do the toothpick in the middle to see if the middle is done, since it takes longer.
• 5. Serve and enjoy. : )
• 6. If you have any homemade biscuits you could add 1 or 2 to the mix also. My Grandmother would do that at times as well. They are not part of the actual recipe, but I thought I'd throw that out there as well. I will tell you like she always told me. She doesn't technically measure the ingrediants such as the broth that you add, so just use your judgement as to when you think that it's enough. You don't want it to come out too dry, so make sure that you add enough to it. Sometimes the 2 cups is not enough.

Steps:

• 1. Preheat oven to 400 degee.
• 2. Make cornbread. I use my Mom's recipe, you can make it the day before. Take half of cake and crumble into a large bowl. You can freeze the other half for another making later.
• 3. Simmer celery and onion in chicken/turkey broth until tender.
• 4. Add about 3/4 pkg of Pepperidge Farms Stuffing Mix to cornbread
• 5. When onion and celery is tender add broth and veggies to cornbread and stuffing mix.
• 6. Grate as many eggs as you think are needed into mixture. Use large side of grater. At least 4 eggs.
• 7. Now add chicken/turkey stock until dressing is a very thick but not dry consistancy. You want it wet enough not to dry out when you cook it.
• 8. Add Sage (this is personal, we love sage at our house) I would start out without at least 1 tbs., then you can taste it and decide how much more to add. You can safely taste this mixture because everything in it is cooked.
• 9. If you like moist dressing you will want to add more broth and not cook until dry. Dot with butter/margerine and cook until heated through or until it is set. You can cook until it can be cut into squares or less and it can be spooned out.