The African-American Heritage Cookbook/Carolyn Quick Tillery 1996

Southern Corn Bread Dressing
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8-10 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 slices white bread Dressing Corn Bread 1 tablespoon cider vinegar
1 cup milk 1/4 cup bacon drippings or vegetable shortening 1-1/2 cups chopped onion
1 cup chopped celery (including some leaves) 1-1/4 cups chopped green bell pepper 2 teaspoons rubbed sage
1 teaspoon dried thyme leaves 1/2 teaspoon dried basil 1/2 teaspoon marjoram
2 teaspoons garlic powder 2-1/2 teaspoons onion powder 1-1/2 teaspoons coarsely ground black pepper
2 teaspoons seasoned salt 1 large egg, lightly beaten 3-1/2 cups chicken broth
4 hard-cooked eggs, chopped DRESSING CORN BREAD: 1 cup all-purpose flour 1 cup yellow cornmeal
2 tablespoons sugar, optional 3/4 teaspoon seasoned salt 1 tablespoon baking powder
1-1/2 cups + 2 tablespoons whole milk 1 egg, beaten 1/4 cup chopped green bell pepper
1/4 cup chopped onion 1/4 cup vegetable oil



1 Preheat oven to 350 degrees F. Place sliced bread and Dressing Corn Bread in a large bowl; add vinegar to milk and pour over bread. In a large skillet, melt bacon drippings and saute onion, celery, and bell pepper until tender, but not mushy. Remove from heat, add remaining seasonings, and spoon into the bowl with the bread mixture. Add remaining ingredients, mix well, and pour into a well-greased casserole pan. Bake at 350 degrees F. for about an hour or as long as necessary to obtain a crusty exterior and soft, but firm, interior.
2 Preheat oven to 425 degrees F. Mix dry ingredients in a large bowl. Slowly add milk, beaten egg, chopped vegetables, and vegetable oil; mix well; set aside. Lightly coat the bottom of a 6-inch cast-iron skillet with additional vegetable oil and place in the preheated oven for approximately 10 minutes (oil should start to smoke, just slightly). Remove the skillet and add batter. Reduce oven heat to 400 degrees F. and bake for 20 to 25 minutes. May be made up to a day in advance, if kept refrigerated.

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