Cornbread and Cornbread Dressing

Recipes

A cornbread and a cornbread dressing recipe here.

Bama Cornbread

1 cup fine McEwen cornmeal (or other finely ground cornmeal)

3/4 cup milk

1 egg

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

Mix this up with dry ingredients first, and then the milk and egg. Pour it into a roasting hot, oiled cast iron skillet, into a 425 degree oven. The quality of the cornmeal is the key here. Double the recipe for a family meal.

Bama Cornbread Dressing

One double recipe of Bama Cornbread, crumbled (see above)

2 cups croutons

2 cups onions and celery, cooked

Handful of rehydrated dried Porcini mushrooms, cooked in butter, chopped

1/2 stick of melted butter

2 eggs

Chicken stock (at least one cup)

Salt and Pepper to taste

Sage, sage, and more sage

Cook at 350 degrees. This is a seat of the pants recipe. I like lots and lots of sage and mushrooms. Recycle into turkey or chicken and dressing after the first meal. That’s a layer of leftover meat, topped with a layer of dressing. Add extra stock to the dressing when making the recycled dish.

Author: southernfusionfood

Writer, Woodworker, and Happy Eater View all posts by southernfusionfood