There are as many different recipes for this Southern Classic as there are Southern families. (Here we have dressing; Northerners have stuffing. Used the same but they are two different dishes). However, the most important part of ANY dressing recipe is the CORNBREAD. I've played with my cornbread recipe over the years and I think that it's darn near perfect! So if you don't have a recipe of your own, I'd like to share mine here. I call it:
2 1/2 Cup of White Lilly (or another brand) Buttermilk Cornbread Mix
1 Large Onion, Chopped
3 Large Eggs, Well Beaten
1/4 Cup Vegetable Oil
1 1/2 Cup Buttermilk
Mix Cornbread Mix and chopped onion in a medium mixing bowl. Mix in well beaten eggs. Add vegetable oil and buttermilk. Stir to blend all ingredients thoroughly. Pour mixture into two greased cast iron skillets. Bake at 425 degrees for 20 to 25 minutes.
|This cornbread is soooo good, and of course can be used for purposes other than dressing.|
|Sealed tight after mixing (before baking) and freezer ready. Enough for Thanksgiving Dinner and several nice Sunday Dinners months away. I freeze the excess up to 4 months.|
Bet you've never seen an entire post on Cornbread...