Saturday, December 27, 2008

Country Cornbread Dressing {Ma Maw's Recipe}

I wanted to post a few recipes that I prepared for Christmas Dinner. The first one is my husbands Grandmothers Country Cornbread Dressing.

Her dressing is so good, so moist and so addicting. I look so forward to it every year. For me it just wouldn't be the holidays without cornbread dressing.

I always make Ma maw's dressing for Thanksgiving and Christmas.Her dressing is the bomb!! I don't know why we don't make it throughout the year instead of just around the holidays. I really need to fix that.

This recipe makes a full 9 x 13 inch pan, but it just us for dinner so I prepared a 8 x 8 inch size pan instead.

I made the full recipe but, with the remaining cornbread mixture I made a additional small pan and froze it for another chicken or pork chop meal.

I hope you enjoy this recipe as much as my family does and my neighbor, I wont mention her name, you know who you are!!!!! your the one that doesn't even need a fork to eat the dressing she just uses her fingers. LOL


A day before preparing the dressing bake the cornbread.

Let cool and cut into cubes. Cut up the biscuits or bread as well.Spread on a large baking sheet and place on the counter to dry out a bit (about 24 hours). On the day of preparation using a large bowl add the dried cornbread and biscuits or bread and set aside.

Saute the chopped apple, onions and celery in one stick of margarine until they are translucent and shiny. By now the margarine will have cooked down. Add the vegetable mixture to the cornbread.

Add one can of cream of chicken soup, the beaten eggs and begin adding the chicken broth start with one can and go from there.

Usually it takes no more than 2 - 14 oz cans. If adding a boiled egg to your dressing chop and add that at this point.

Add all your spices and make sure to blend everything together really well. The mixture should be the consistency of cornbread batter, don't break up the cornbread to much you want some cornbread & biscuit chunks.
Pour into a greased 9 x 13 inch baking dish.
Bake uncovered at 400 degrees for about 45- 1 hour until the dressing is cooked through and no longer jiggles when you move the baking dish. Insert a knife and it should come out clean.

Make sure not to overcook the dressing or it will be dry. The dressing should be brown around the edges and dry on top and very lightly golden brown.

Let cool and serve.


To Freeze Dressing: You want to freeze the cornbread dressing unbaked. After pouring the dressing into a greased pan. Cover with plastic wrap and then double wrap with aluminum foil. Date and place in freezer. To cook remove from freezer and completely thaw and continue to bake according to recipe directions.




Country Cornbread Dressing
{mommyskitchen.net}


Ingredients:
1 - skillet cornbread, baked & crumbled (8 cups)
1 - cup chopped celery
1 - cup chopped onion
2 - 14 oz cans chicken broth
1 - 10.5 oz can cream of chicken soup
3 - eggs, beaten
2 - 3 biscuits, crumbled or any type of bread, toasted & cubed
1 - 2 small granny smith apples or one large (finely chopped)
1 - 2 teaspoons sage, to your taste
1 - 2 teaspoons poultry seasoning, to your taste
1 - stick margarine or butter
1 - boiled egg, chopped (optional)

Directions:
A day before making the dressing prepare and bake the cornbread, let cool and cut into cubes. Cut up the biscuits or toasted bread as well. 

Place on a large baking sheet and let the cornbread & biscuits or bread sit out to dry a on the counter (about 24 hours).

Add the cornbread and bread into a large bowl and set aside. Sauté’ the apple, onions and celery in one stick of margarine until they are translucent and shiny. By now the margarine will have cooked down.

Add the vegetable mixture to the cornbread. Add one can of cream of chicken soup, the beaten eggs and begin adding the chicken broth start with one can and go from there. Usually it takes no more than 2 cans.

If adding a boiled egg to your dressing chops and adds that at this point. Add all your spices and mix everything really well. The mixture should be the consistency of cornbread batter, don't break up the cornbread to much you want some cornbread & biscuit chunks.

Pour into a greased 9 x 13 inch baking dish. Bake uncovered at 400 degrees for about 45- 1 hour until the dressing is cooked through and no longer jiggles. Insert a knife and it should come out clean.

Make sure not to overcook the dressing or it will be dry. The dressing should be brown around the edges and very light golden brown on top.

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15 comments:

grandma mac said... #

My goodness these recipes look great!..I am excited to try a few....Thanks for sharing...the McDairmants

My New 30 said... #

Mmmmmmm I love cornbread dressing! Looks delicious.

Teresa Cordero Cordell said... #

Tina, neighbor. I hope you had a delightful Christmas. By the sound of the menu it must have been delicious. I love the Apple Pie and the cornbread recipes. I always have apple pie for my birthday so I will be tying out this recipe. May you have a safe and wonderful new year filled with health happiness and prosperity. Big hugs from me in "cold" El Paso.

Patti said... #

This looks and sounds so good! I will have to give it a try!

Neighbor w/out fork said... #

okay I have to confess that I was in such a hurry to make I forgot to cook the onions but it still tasted great but I will get it right next time.lol and by the way I do know how to use a fork I just didn't need one :p

Live.Love.Eat said... #

I have never had cornberad dressing before but I'd sure like to now!

Louis said... #

Hi Tina,
I just made this stuffing for my family and we loved it! Being from Georgia we have eaten lots of cornbread stuffing and this is one of the best:) Your blog is awesome and I look forward to trying many of your recipes. Thanks so much and keep up the good work.
Krista

Art By ASM said... #

This looks so yummy! Think I will make this for Thanksgiving!

One simple way said... #

Never tried the apple in my cornbread dressing. Will give it a try at Christmas.

teacheranne27 said... #

This looks good. I've never thought of using apple great idea mamaws are awesome

teacheranne27 said... #

Hello I've never thought of using apple In my dressing before.I'm going to have to try it my family loves dressing and some times we have it even if its not a holiday thanks

cloey t. said... #

Hello!

Wonder if I can use butter instead of using margarine.

sensbrown said... #

Nancy/Fayetteville ,Ga.
I MADE THIS AND IT WAS THE BEST.MY FAMILY LOVED IT AND THEY ARE A HARD BUNCH TO PLEASE. GREAT RECIPE.

Sara said... #

This looks great. As a yank, though, I have never made cornbread. Do you have a basic recipe that you can recommend or would the store bought mix be okay? Thanks.

Tina Butler said... #

I use the store bought Martha White yellow corn bread mix when I make my dressing. Make sure to get the corn bread mix and not corn muffin mix. I use 2 packages and prepare according to package directions. I bake it in my iron skillet, but a 13 x 9 inch baking pan will work just as good.