Mama’s Cornbread Dressing

Ingredients (Quantities):

For the Cornbread:

• Cornmeal: 1 cup
• All-purpose flour: ½ cup
• Baking powder: 1 tablespoon
• Salt: ½ teaspoon
• Buttermilk: 1 cup
• Egg: 1 large
• Melted butter: ¼ cup

For the Dressing:

• Butter: ½ cup (1 stick)
• Onion: 1 large, finely diced
• Celery: 3 stalks, diced
• Chicken broth: 4 cups (add more if needed for desired consistency)
• Eggs: 2 large
• Sage: 2 teaspoons (fresh or dried, adjust to taste)
• Poultry seasoning: 1 teaspoon (optional)
• Salt and black pepper: to taste

Optional Ingredients:

• Cooked shredded chicken or turkey: 1 cup (for a heartier version)
• Chopped fresh parsley: for garnish

Instructions:

1. Make the Cornbread:

• Preheat your oven to 400°F (200°C). Grease an 8×8-inch baking dish or cast-iron skillet.
• In a large bowl, combine cornmeal, flour, baking powder, and salt. Add the buttermilk, egg, and melted butter, stirring until just combined.
• Pour the batter into the prepared baking dish and bake for 20-25 minutes, or until golden brown. Let it cool, then crumble the cornbread into a large bowl.

2. Sauté Vegetables:

• In a skillet, melt the butter over medium heat. Add the diced onion and celery, cooking until softened, about 5-7 minutes. Add the cooked vegetables to the crumbled cornbread.

3. Combine Ingredients:

• Add the chicken broth, eggs, sage, and poultry seasoning (if using) to the cornbread mixture. Mix thoroughly until well-combined. Season with salt and black pepper to taste.
• If using shredded chicken or turkey, fold it into the mixture.

4. Bake the Dressing:

• Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and spread the dressing mixture evenly in the pan.
• Bake for 45-50 minutes, or until the dressing is set and the top is golden brown.

5. Serve:

• Let the dressing cool for a few minutes before serving. Garnish with fresh parsley, if desired.

Tips for Success:

• Add broth gradually: The dressing should be moist but not soupy. Adjust the amount of broth to your preferred consistency.
• Make the cornbread a day ahead: Stale cornbread absorbs broth better and gives a better texture to the dressing.

Recommendations:

• Serve with gravy or cranberry sauce for a delicious holiday meal.
• Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition (per serving, estimated):

• Calories: 300
• Protein: 6g
• Fat: 18g
• Carbohydrates: 28g
• Fiber: 2g
• Sodium: 450mg

This Mama’s Cornbread Dressing will make any holiday spread complete, bringing a taste of tradition and Southern comfort to the table!