Cornbread dressing is a must on our holiday table. This recipe is full of delicious flavors and just the right texture. Do you want to know a little secret? Cornbread is one of the few things I can make better than Arturo…say what! Since I can make the better cornbread the dressing is my one contribution to our family Thanksgiving.
Tips to Making Cornbread Dressing
- You can make the cornbread way ahead of time and either refrigerate it or freeze it.
- We like to make this recipe in a 10” inch cast iron skillet however, it would fit in an 8×8 casserole dish.
- Make sure you add enough stock to make it short of soupy. The extra liquid makes it moist instead of dry. No one likes dry corn bread.
Ingredient List for Cornbread
Cornmeal
Flour
Baking powder
Salt
Egg
Milk
Oil
How to make Cornbread
Preheat your oven to 425.
Combine the cornmeal, flour, baking powder and salt. Then whisk in the egg, milk and oil.
Place the cornbread in a preheated 10” cast iron skillet.
Bake for 20-25 minutes until done.
- I like to add a pat of butter to my cast iron skillet before I add the cornbread batter.
Cornbread Dressing
Cornbread
Jalapenos, stemmed and seeded and minced
Butter, Unsalted
Yellow onion, diced
Celery, diced
Garlic cloves, minced
Thyme leaves, dried
Salt and pepper to taste
Eggs, lightly beaten
Chicken stock
How to Make the Dresing
Put the crumbled cornbread into a large bowl.
Preheat the oven to 325. Butter and 10” cast iron skillet or an 8×8 inch pan and set aside.
In a large skillet, heat the butter over medium heat. Add the jalapenos, onions, celery and garlic and sauté, stirring constantly until the vegetables have softened.
Season with salt and pepper and thyme.
Spoon this mixture over the cornbread and toss lightly with a large spoon.
Add the eggs and toss to blend.
Add half the chicken stock and stir until the mixture is moist, but short of soupy.
Add the remainder as needed to maintain this consistency. Spoon the dressing into the prepared pan. Bake the dressing for 30-40 minutes or until it sets and the top is lightly brown.
Enjoy!
Cornbread Dressing
Ingredients
- 4 cups cornbread crumbled
- 2 jalapenos stemmed and seeded and minced
- 6 tbsp butter unsalted
- 2 cups yellow onion diced
- 1 cup celery diced
- 2 garlic cloves minced
- 1 tsp thyme leaves dried
- salt and pepper to taste
- 3 eggs lightly beaten
- 1 to 1 1/4 cups chicken stock
Instructions
- Put the crumbled cornbread into a large bowl.
- Preheat the oven to 325. Butter and 10” cast iron skillet or an 8x8 inch pan and set aside.
- In a large skillet, heat the butter over medium heat. Add the jalapenos, onions, celery and garlic and sauté, stirring constantly until the vegetables have softened.
- Season with salt and pepper and thyme.
- Spoon this mixture over the cornbread and toss lightly with a large spoon.
- Add the eggs and toss to blend.
- Add half the chicken stock and stir until the mixture is moist, but short of soupy.
- Add the remainder as needed to maintain this consistency. Spoon the dressing into the prepared pan. Bake the dressing for 30-40 minutes or until it sets and the top is lightly brown.
Simple Corn Bread
Ingredients
- 1 cup cornmeal
- 1 cup of flour
- 4 tsp baking powder
- 1 tsp salt
- 1 egg
- 1 cup milk
- 1/4 cup oil
Instructions
- Preheat your oven to 425.
- Combine the cornmeal, flour, baking powder, and salt. Then whisk in the egg, milk, and oil.
- Place the cornbread in a preheated 10” cast iron skillet.
- Bake for 20-25 minutes until done.
Notes
- I like to add a pat of butter to my cast iron skillet before I add the cornbread batter.
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