Ingredients
- 4 cups Mama's Cornbread, recipe follows
- 2 cups 1-inch cubes toasted bread
- 10 saltine crackers, crumbled
- 2 cups vegetable stock
- 3 celery stalks, diced
- 1 medium onion, diced
- 2 large eggs
- 2 ounces (1/2 stick) butter
- 1 teaspoon dried sage
- Salt and freshly ground black pepper
Directions
Preheat oven to 350 degrees F and lightly grease an 8 inch baking dish.
Combine the corn bread, toasted bread, and crackers in a large mixing bowl. Pour the stock into a saucepan and add celery and onion. Bring to a boil and cook for 10 to 15 minutes. Remove the stock mixture from the stove and allow it to cool for about 10 minutes before proceeding.
When it has cooled, add the stock mixture to the bread crumb mixture along with the eggs, butter, sage, and salt and pepper. Mix well and pour into the baking dish. Bake until heated through, puffed, and golden brown, about 45 minutes.
Mama's Cornbread:
- 1 1/2 cups cornmeal
- 1/2 cup flour
- 1 cup buttermilk
- 2 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 6 tablespoons vegetable oil
Preheat the oven to 375 degrees F.
In a mixing bowl, combine all of the ingredients and mix well. On the stove top, heat the oil in a large skillet until hot but not boiling. Pour the hot oil into the bowl with the other ingredients and mix well. Pour the batter into the skillet and bake for 35 to 50 minutes. Start checking for doneness after 35 minutes; it should be golden brown when done.
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By jclark712_12926965
Lebanon, TN
on November 20, 2012
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Awesome! I made a couple of changes though. I doubled the recipe, but it still needed more than the recommended amount of sage. I just added until I got the taste I wanted. I also added 2 cans of cream of chicken soup and 2 cans of cream of mushroom. I had some fresh country sausage I used about 2 lbs along with 6 leg quarters. My cornbread was made with Marth White self rising buttemilk cornmeal and I used buttermilk. I did not add the egg. THE BOMB!
By jcksprtt
on November 03, 2012
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This is the old timey recipe for cornbread dressing. However I have found that the sage requirement is sorely lacking. To make this recipe tasty, it requires much more sage for me. However, everyone should decide what their "sage taste" is before dumping the entire container of sage in the cornbread, toast and cracker mixture. Otherwise it is a great beginner's recipe. I don't rate it a 4 star.
By minneapoliscooks
minneapolis, MN
on November 30, 2009
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After reading the other reviews, I expected to be pleased with this dressing. It is BORING. I had a ton of it left.
Read all 15 reviews