My grandmother often made this for my family at holidays and also just with good meals. I hope you enjoy it as much as I have!
- prep: 45 mins
- cook: 30 minstotal: 1 hr 15 mins
- Servings: 6
- Yield: 6 to 8 servings
- 1 (16 ounce) package dry corn bread mix
- 2 tablespoons butter
- ½ cup chopped celery
- 1 small
- 2 eggs, beaten
- 2 cups stock
- 2 tablespoons dried sage
- salt and pepper to taste
- Box instructions to prepare the mixture of dry maize bread Cold and crashing.
- Bake the oven for preheating to 350 F (175 °C). Grate one pastry platter of 9x13 inches.
- Cut the butter and sprinkle the celery and gently in a big pot over moderate heat.
- Put celery, oignons, 3 cups of maize bread, eggs, bowl, garlic, salt and pepper into a big bowl, then whisk well. Blend well.
- Put in the dish and bake for 30 minutes at 350 F (175 C).
This is an excellent recipe if you are familiar with southern cornbread but never cooked it and want to try with a basic recipe. If you are new to making it, some things you DEFINITELY need to know: 1)"Dry Corn Bread Mix" is "corn meal mix" with the baking powder and flour already in it, and not Jiffy or sweet brands. The Aunt Jemima, Martha White or White Lily brands are perfect. Sweet dressing doesn't have the traditional southern taste. 2)Sage is delicious but it is VERY strong. If you are not used to sage, cut the recipe amount in half and add your sage to the recipe before the eggs, so you can taste as you go along. 3)The more you stir and mix this recipe, the more dense and gummier it gets. If its "wet" before you bake it, the stiffer it will be when it's done. It will sit up like a brick! If you like a lighter, fluffier dressing ("stuffing" like), only add as much liquid as needed to be visibly moist like thick stew; it should still be chunky when you pour it in the baking dish to get a light consistency. 4)For non-vegetarians, add meat to this dish! Almost any meat will go well: cubed or shredded turkey, ham, chicken, sausage, ground beef, bacon. Try your favorite. 5)BE CAREFUL if you use poultry seasoning, some blends have salt. Reduce the recipe salt if needed. 6) My grandma told me her secret to good dressing is the vegetables, so use plenty celery & onion. Cook them only until tender and the onions are translucent so you don't lose all the crunch. It adds great t.
Nutrition Facts :
363 calories; protein 8.8g 18% DV; carbohydrates 52.8g 17% DV; fat 13g 20% DV; cholesterol 75.8mg 25% DV; sodium 1582.3mg 63% DV.