Cornbread Dressing

Grandma's Cornbread Dressing from scratch. Award winner!

cornbread:

1 cup all-purpose flour

1 cup cornmeal

2 teaspoons baking powder

1 teaspoon salt

2 large eggs, room temperature

1 cup buttermilk

1/4 cup canola oil

dressing:

1 tablespoon canola oil

1 medium onion, chopped

2 celery ribs, chopped

3 large eggs

2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted

3 teaspoons poultry seasoning

1 teaspoon pepper

1/2 teaspoon salt

2 cups chicken broth

Preheat oven to 400°. In a large bowl, whisk flour, cornmeal, baking powder and salt. In another bowl, whisk eggs and buttermilk. Pour oil into an 8-in. ovenproof skillet; place skillet in oven 4 minutes.
Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened.

Carefully tilt and rotate skillet to coat bottom with oil; add batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.

Reduce oven setting to 350°. For dressing, in a large skillet, heat oil over medium-high heat. Add onion and celery; cook and stir 4-6 minutes or until tender. Remove from heat. Coarsely crumble cornbread into skillet; toss to combine. In a small bowl, whisk eggs, condensed soup and seasonings; stir into bread mixture. Stir in broth.

Transfer to a greased 13x9-in. baking dish. Bake 45-55 minutes or until lightly browned.

Recipe from Taste of Home

—Suzanne Mohme, Bastrop, Texas

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