Southern Cornbread Dressing for the Holidays

I made this dressing last year for the firs time and it was by far the best dressing I have ever tasted. Its a good old southern version of the cornbread variety but it does have some bread in it as well. I hope you love it as much as we do! (We don't actually stuff it in the bird since there are health issues with it not getting cooked enough and poultry juices running through it.)


Ingredients
Pan of cornbread (I doubled the recipe and made one that would fill a large rectangle casserole dish), crumble after its done and cooled

1 package of family sized stuffing mix (like stove top, the bread and the seasonings)
1 sleeve saltine crackers
8 tablespoons butter
2 cups celery, chopped
1 large onion, chopped
7 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional)
5 eggs, beaten

Directions

Preheat oven to 350 degrees F.

In a large bowl, combine crumbled cornbread, dreid stuffing mix, and saltines; set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.

Here is a cornbread recipe if you need one, but I think I used 2 package mixes last year

Cornbread:
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil

Preheat oven to 350 degrees F.

Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
To serve, cut into desired squares and serve with butter. For stuffing above, crumble cornbread.

Yield: 6 to 8 servings

Pancheri Cornbread

You can serve this with Matt's Taco Soup! This cornbread is super moist and the pan is usually consumed in a single setting. We grind our own cornmeal and for this recipe we dry down sweet corn instead of regular grain corn and it gives is a really sweet taste. It's great with regular cornmeal, too. (If you are ever in Nampa, we'll grind you some of the good stuff!)

Ingredients:
3 eggs
1 1/2 c. milk
1 c. butter, melted

3 c. bisquick
1/2 c. cornmeal
1 c. sugar
3/4 T. Baking pwd

Directions:
Combine all liquid ingredients in one bowl and all dry ingredients in another bowl. Make a well in the dry ingredients and pour liquid into the well. Stir until smooth. Pour into a grease 9 x 13 pan and bake at 350 for 30-40 minutes, or until the center is set. Our family is divided on how to eat the cornbread. Half of us enjoy it with more butter and some honey, while the other half enjoy it with maple syrup!