cornbread dressing
The holidays wouldn't have been the same in my family without cornbread dressing. The key to this recipe is using plenty of chicken broth. This is also a very versatile dish and is great to use with chopped leftover roast or chicken mixed right in as a casserole.
yield
8 -10
prep time
1 Hr
cook time
1 Hr
method
Bake
Ingredients For cornbread dressing
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1/4 ccooking oil
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1 cyellow corn meal
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1 call purpose flour
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2 Tbspsugar
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4 tspbaking powder
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1/2 tspsalt
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1 cmilk
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4egg, beaten
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1 cgreen onion, chopped
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1 cbell pepper, chopped
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1 ccelery, chopped
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1 cchicken giblets (optional)
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3hard boiled eggs
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3 canchicken broth
How To Make cornbread dressing
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1Mix your cooking oil, cornmeal, flour, sugar, baking powder, salt, milk and one beaten egg together well. -
2Pour into a greased baking dish and bake at 400 degrees for 20-25 minutes or until golden brown. Remove from the oven and let cool.
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3Boil your giblets until cooked and chop (if you are using them in your recipe). Saute your green onion, bell pepper, and celery until wilted.
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4Crumble your cooled cornbread into a large mixing bowl and add your sauteed vegetables, 2 beaten eggs, 3 chopped hard boiled eggs, and enough chicken broth so that your mixture is very soupy.
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5Season the mixture to taste. I use salt, pepper, red pepper, & garlic powder generously. If you have access to any type of Cajun seasoning all of these ingredients are in one container.
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6Bake mixture for one hour at 350 degrees.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Cornbread Dressing:
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