Cornbread Sage Dressing

Submitted by Onebolf on July 8, 2012 - 1:02pm

Summary

Yield
Prep Time1 hour
CategorySide Dish
CuisineAmerican

Description

Ingredients

  • 3 cups self rising cornmeal
  • 1/4 cup all purpose flour
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 pinch soda
  • 3 cups buttermilk
  • 1 can cream of chicken soup
  • 2 eggs, well beaten
  • 1 cup chopped celery
  • 1/4 cup chopped onion

Instructions

3 Tablespoons bacon dripping

1 3/4 cup cornbread stuffing mix

1/2 t. rubbed sage

3 cups turkey or chicken broth

2 boiled eggs

Combine cornmeal, flour, sugar, salt and soda, stirring lightly; add buttermilk and eggs, mixing well.  Stir in chopped celery and onion.

Heat bacon drippings in a 10 inch iron skillet until very hot; add 1 T. drippings to batter, mixing well.

Pour batter into hot skillet, and bake at 450 about 30 minutes or until bread is lightly browned.

Crumble into a large mixing bowl; add stuffing mix, 2 boiled eggs and sage.  Set aside.

Place soup in a medium saucepan; gradually stir broth into soup.

Cook over medium heat, stirring constantly until thoroughly heated.  Pour over crumb mixture; stir well.

Spoon into a well greased 13 x 9 x 2 inch baking dish.  Bake at 375 for 35 to 40 minutes or until thoroughly heated

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