how to make cornbread dressing?

Answer 1

Corn Bread Stuffing
Prep: 25 min.
Bake: 40 min.

Ingredients
1 cup finely chopped celery
1/2 cup chopped onion (1 medium)
1/2 cup margarine or butter
1/2 cup chopped, cooked poultry giblets*
1 teaspoon poultry seasoning or ground sage
1/4 teaspoon pepper
1/8 teaspoon salt
4 cups dry bread cubes
4 cups dry corn bread cubes
1 to 1-1/3 cups chicken broth or water

Directions
1. In a small saucepan cook celery and onion in margarine or butter until tender; remove from heat. Stir in giblets, poultry seasoning or sage, pepper, and salt.

2. In a large mixing bowl place dry bread and corn bread cubes; add the onion mixture. Drizzle with enough broth or water to moisten, tossing lightly to mix. Transfer to a 2-quart casserole. Cover and bake in a 325 degree F oven for 40 minutes or until heated through. (Or, use to stuff a 10- to 12-pound turkey; see directions for Classic Roast Turkey.) Makes 8 cups (10 to 12 servings).

Note: To cook giblets: Rinse giblets and neck. Refrigerate liver until needed. In a medium saucepan place remaining giblets and neck. Add enough lightly salted water to cover. Bring to boiling. Reduce heat, cover and simmer for 1 hour. Add liver and simmer 20 to 30 minutes or until tender. Remove giblets and finely chop. Discard neck. Strain broth. Chill giblets and broth until needed.

Answer 2

Chop 3 stalks of celery and 2 onions.
Saute that in butter for about 5 minutes.
In a big bowl mix 2 cups self-rising cornmeal mix, one cup buttermilk, 2 eggs, and one and a half cups chicken (or turkey or pork) stock.
Add the onions and celery to the cornmeal batter and stir together.. Give it good dose of black pepper. A little salt, since the cornmeal mix already has some.
Pour the batter in a baking pan or rectangular glass baking dish.
Bake it at about 400` for maybe 30 minutes to an hour (depending on how brown/done you like it) and, the thinner your batter is, the longer it will take to bake. Also the deeper it is in the pan you use determines coolking time.
I've had it drier with gravy, and I've had it less done and still on the moist side. I like it both ways. Sometimes they baked the cornbread first and crumble it and mix with stock and a couple of eggs, but in later years, mom did it the simpler way above and it was just as good.

This is just the basic recipe. Some people put sage and other spices, but my Georgia mom and her family didn't.

Answer 3

I don't use recipes, just cook a pan of cornbread, I use the
Aunt Jemima mix, cool and crumble, add chopped onion, celery, rubbed sage, about a tablespoon, knorr chicken broth cubes dissolved in water, a stickof melted butter and bake in a casserole til bubbly and starting to brown. Oh yes, salt and Lawry's coarse ground black pepper.