Merry Christmas Eve everyone!
Do you and your family eat stuffing or dressing for Christmas? If you are from the North you probably eat stuffing, but down here in the South most people make dressing. They are actually two totally different recipes and dishes. This is a true southern recipe and one of my family’s favorite.
Cornbread dressing is a Christmas tradition in my family and my Mimi has made this recipe for years. I had such a fun time getting to make it with her this Christmas. She makes it for all of us every year and I can’t imagine Christmas without it.
Ingredients:
- 3 cups cornmeal
- 1 cup butter, divided
- 1 cup flour (if use all purpose, add 2 tbsp sugar, 2 tsp baking powder, 1-1/2 tsp salt, 1 tsp baking soda)
- 7 large eggs, divided
- 3 cups buttermilk (add vinegar to sweet milk if dont use buttermilk,)
- 3 cups soft bread crumbs, I use loaf bread
- 2 medium onions, diced, 2 cups
- Large bunch celery, diced, 3 cups (also use green tops, diced)
- 1 tbsp dried sage
- 6 (10 oz.) Cans chicken broth, undiluted
- 1 tbsp black pepper
Recipe for cornbread:
Place 1/2 cup butter in 13×9 pan, heat in 425 oven for 4 minutes
Combine cornmeal and flour
(if you’re not using self-rising cornmeal, add 2 tsp sugar, 2 tsp baking powder, 1 1/2 tsp salt, and 1 tsp baking soda)
Whisk in 3 eggs and buttermilk.
Mix buttermilk and eggs into dry ingredients. Pour hot butter into batter, stir until blended. Pour into pan. Bake at 425 for 30 mins. Or until golden brown. Cool.
Dressing recipe:
Crumble cooled cornbread into large bowl, stir in 3 cups soft bread crumbs. Set aside.
Melt remaining 1/2 cup butter in large skillet over medium heat.
Add diced onions and diced celery, including green tops.
Saute until tender. Stir in 1 tbsp sage.
Stir in vegetables, remaining 4 eggs, beaten slightly, and chicken broth, and 1 tbsp black pepper into mixture. Pour into lightly greased 13 x9 and 8 inch square baking dishes.
Bake uncovered at 375 for 35-40 minutes or until golden brown.