I need a really good cornbread dressing to impress my Inlaws from down south.?

Answer 1

Hi !!!
I'm from Texas and cornbread dressing is really an easy dish to prepare and is dearly loved by most everybody...I know I can't seem to get enough of it...ENJOY!!!

Cornbread Dressing
(American-Southern dressing)
Yield: 8-10 servings

INGREDIENTS:

* Southern cornbread crumbled 1 recipe, doubled

Butter or oil 2-3 Tbsp
Onion chopped 1 each
Celery chopped 2 stalks
Sage crumbled 1 Tbsp
Chicken or turkey stock 2 cups
*6-8 hard-boiled eggs (sliced)
Salt & pepper to taste
Eggs beaten 2-3 each

METHOD
Basic Steps: Crumble → Sauté → Mix → Bake
Make a double batch of Southern cornbread, or use your own recipe. Once the cornbread has cooled completely, break it into pieces about the size of a walnut with your hands. Place the pieces and all the crumbs in a large bowl.
Heat the butter or oil in a sauté pan. Sauté the onions and celery until the onions are translucent but not browned. Add to the bowl with the cornbread.
Preheat oven to 350°. Crumble the sage over the cornbread and stir in the chicken broth to moisten.
* Add the hard-boiled eggs.
Add salt and pepper and taste for seasoning.
Stir in the beaten eggs. The stuffing should now be moist but not soggy. If it seems too dry, stir in a little more stock. If it is too wet, stir in some breadcrumbs.
Spread the stuffing in a buttered baking dish and bake for 40-50 minutes until the stuffing is heated through and browned on the top. Serve with poultry.

*I PERSONALLY DON'T CARE FOR THE VARIATIONS...I LIKE MINE THE OLD-FASHIONED WAY, AS ABOVE...

VARIATIONS
Use half cornbread and half regular cubed bread for a lighter stuffing if you like.
Add 1/2 cup chopped pecans.
Chop up turkey or chicken giblets and sauté with the onions and celery.
Replace some of the stock with cream or half and half.
This recipe can also be used to stuff a bird, at which time it becomes stuffing instead of dressing.

NOTES
Cornbread dressing is the only kind of dressing there is for many Southerners. It's a favorite for Thanksgiving. This recipe is the foundation for many variations. Each cook has his or her favorite version.

-------------AND FOR THE CORNBREAD...

* Southern Cornbread
(American-Southern)
Yield: 6-8 servings

INGREDIENTS:
Cornmeal, preferably white 1 3/4 cup
Baking powder 1 tsp
Baking soda 1 tsp
Sugar (opt.) 1 Tbsp
Salt 1 tsp

Eggs beaten 2 each
Buttermilk 2 cups

Butter or bacon fat 2 Tbsp

METHOD
Place a cast-iron skillet into the oven and preheat oven to 450º. Mix dry ingredients together well in a large bowl.
Beat eggs and buttermilk together. Stir into dry ingredients just until the whole mass comes together. Do not overmix; a few dry spots are fine.
Remove the cast-iron skillet, add the butter or fat and distribute it evenly around the bottom. Pour batter into the skillet and smooth out.
Place skillet in the oven and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
Turn cornbread out onto serving platter. Cut into wedges and serve.
VARIATIONS
Northern Cornbread: Reduce oven heat to 425º. Instead of using all cornmeal, use 1 cup of cornmeal and 3/4 cup of flour. Yellow cornmeal is preferred. Increase baking powder to 2 t.
If you don't have buttermilk, add 1 Tbsp of lemon juice or 2 Tbsp yogurt to 2 cups of milk. Let set 10-15 minutes before using.
Possible additions: minced jalapeño, fresh corn, shredded cheese, minced herbs, pork cracklings, bacon bits. Stir any addition into the wet ingredients.
The batter can also be poured into a cast-iron cornbread stick mold. Reduce baking time to 10-15 minutes. Or try pouring into greased muffin tins.
Brush the top crust with honey mixed with a little water after the cornbread comes out of the oven if you like.

NOTES
Southern cornbread is a drier, crunchier cornbread than its more cake-like Northern counterpart. It is best eaten same day it is baked. Drier leftovers can be used to make cornbread dressing.

Answer 2

Aunt Jemima Cornbread Dressing Recipe

Answer 3

This Site Might Help You.

RE:
I need a really good cornbread dressing to impress my Inlaws from down south.?

Answer 4

I'll try this again since I don't measure anything, but I make cornbread from the Aunt Jemima Buttermilk Mix and let it get cold.. crumble into a large bowl and add chopped onion, chopped celery, rubbed sage,chicken broth to moisten, salt and coarse ground black pepper and chopped boiled eggs if you are wanting way deep south. I usually add some melted butter just to make it extra yummy. Mix well, put in baking dish and bake at 400 til edges start to brown. I go heavy on the black pepper and use Lawry's coarse ground and it makes a big difference.

Answer 5

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 6

you will need some:

jiffy cornbread muffin mix about 2 boxes
if stores have it,some already made rice dressing mix

directions:
you put the rice dressing mix to cook and then add some salt,pepper,maybe some garlic.then start on the cornbread follow directions on the box ,my mom adds a little bit of sugar to the cornbread batter,when you mix corn bread batter it suppose to be a little bit lumpy. you put it in the oven on the box temp. when the cornbread and the dressing mix are done you mix them together and you are done.

Answer 7

Here is one they have several others on this site as well. Good Luck and Hope everything turns out perfectly. :)

http://allrecipes.com/Recipe/Cornbread-Stuffing-Southern-Style/Detail.aspx