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| Recipe of the Week | Share a Recipe | Recipe of the Week Archive | Cookbook Index | Recipes
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Visit this page each week and find a FREE recipe from our Cookbook of the Week!
This week's recipe is from A Year of Holidays. Click on the cookbook to read more about it and get a sneak peek inside! |
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Cornbread Dressing
Submitted by: Etha Hutchcroft from
Ames, IA |
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1 c. butter, divided
3 c. white cornmeal
1 c. all-purpose flour
2 T. sugar
2 t. baking powder
1 1⁄2 t. salt
1 t. baking soda
7 eggs, divided
3 c. buttermilk
3 c. soft bread crumbs
3 c. celery, finely chopped
2 c. onion, finely chopped
1⁄2 c. fresh sage, finely chopped or 1 T. dried sage
5 10-1⁄2 oz. cans chicken broth
1 T. pepper
Place 1⁄2 cup butter in a 13"x9" baking pan; heat in oven at 425 degrees for 4 minutes. Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk. Pour hot butter from pan into batter, stirring until blended. Pour batter into pan. Bake at 425 degrees for 30 minutes or until golden. Cool. Crumble cornbread into a large bowl; stir in bread crumbs and set aside. Melt remaining butter in a large skillet over medium heat; add celery and onion and sauté until tender. Stir in sage and sauté one more minute. Stir vegetables, remaining eggs, chicken broth and pepper into cornbread mixture; spoon into one lightly greased 13"x9" baking pan and one lightly greased 8"x8" baking pan. Cover and chill 8 hours, if desired. Bake dressing, uncovered, at 375 degrees for 35 to 40 minutes or until golden. Serves 16 to 18.
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