MAMA’S CORNBREAD DRESSING

 

INGREDIENTS NEEDED:

FOR THE CORNBREAD:

1 Cup.Of cornmeal.

1 Cup.Of all-purpose flour.

1 Tbsp.Of baking powder.

1 Tsp.Of salt.

1 Cup.Of buttermilk.

2 large eggs.

1/4 Cup.Of vegetable oil.

FOR THE DRESSING:

4 Cups.Of crumbled cornbread.

4 Cups.Of day-old bread, torn into small pieces.

1 large chopped onion.

3 stalks celery, finely chopped.

4 cloves garlic, minced.

1/2 Cup.Of butter.

4 Cups.Of chicken or vegetable broth.

2 Tsp.Of dried sage.

1 Tsp.Of dried thyme.

1 Tsp.Of dried rosemary.

Salt and black pepper to taste.

2 large eggs, beaten.

Chopped fresh parsley for garnish (optional).

PREPARATION:

FOR MAKING THE DRESSING:

1st Step

Heat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Coat a 9×9-inch baking dish with oil.

2nd Step

Whisk together the cornmeal, flour, baking powder, and salt in a large basin. Whisk together the buttermilk, eggs, and vegetable oil in a separate basin.

3rd Step

Pour the liquid ingredients into the dry ingredients and stir until they are combined. Pour the mixture into the receptacle that has been prepared.

4th Step

Bake in a prepared oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Permit the item to settle completely.

FOR MAKING THE DRESSING:

1st Step

Crumble the cornbread and add the torn day-old bread pieces to a large mixing basin. Put away.

2nd Step

In a large skillet over medium heat, soften the butter. Add onion, celery, and garlic that has been minced. Approximately 5-7 minutes, or until the vegetables are tender and aromatic.

3rd Step

Pour the sautéed vegetable mixture over the cornbread and bread pieces that have been pulverized. Toss gently to incorporate.

4th Step

On top of the mélange, sprinkle dried sage, thyme, rosemary, salt, and pepper. To evenly distribute the herbs and seasonings, toss once more.

5th Step

Pour the chicken or vegetable broth gradually while stirring continuously until the mixture is saturated but not waterlogged. Add beaten eggs to the mixture, folding them in gently. This aids in binding the vinaigrette during roasting.

6th Step

Spread the mixture evenly in a baking dish that has been greased. Bake in a 350°F (175°C) oven that has been preheated for 30 to 35 minutes, or until the topping is golden brown and the vinaigrette is firm. Optionally, garnish with minced fresh parsley for added color and flavor.