Granny’s Cornbread Dressing

First of all, I am going to apologize for the photo of the cornbread dressing.  I took it back at Thanksgiving and it was at night.  I will take a better one when I make it again for Christmas next week.  We have certain dishes for Thanksgiving and Christmas that I am NOT allowed to change… per order of my two sons!!!   So, since I got side tracked (not hard to do) and failed to make any Thanksgiving posts, I am going to make them now since my menu is basically the same for both holidays.

Cornbread Dressing

Cornbread Dressing

Granny’s Cornbread Dressing or Oyster Dressing

I have never had dressing that tastes as good as this dressing.  It is how my granny made it when I was growing up.  Personally, I like it plain, but my boys LOVE it with the oysters in it.  So… I always leave some of the mixture out and make a small pan of the plain just for myself.

Ingredients list:

2 sticks of unsalted butter

2 large onions finely chopped

1 large green bell pepper finely chopped

5 stalks of celery finely chopped

1 pod of garlic finely chopped

1/4 cup white wine

2 pawns of Granny’s cornbread, recipe follows

1 bunch of green onions, chopped

1/2 cup fresh parsley, finely chopped

1 tablespoon garlic powder

1 tablespoon onion powder

4 cups or more of fresh chicken stock

4 large eggs slightly beaten

4 chicken bouillon cubes

A pinch of cayenne pepper

1 teaspoon of kosher salt

1 teaspoon coarse ground black pepper

About two dozen oysters if you’re making oyster dressing

Preheat your oven to 350°.  Butter a casserole dish and set aside until ready to use.  Melt the two sticks of butter in a large skillet.  Add the onions, bell pepper, and celery and sauté until softened, about 5 to 10 minutes.  Add in the garlic and sauté for about another minute.  Pour in the white wine and stir for about one minute.  Crumble in the cornbread.  You may not need all of the two pawns of cornbread.  Crumble in the chicken bullion cubes, salt, pepper, onion powder, garlic powder, and cayenne pepper.  Fold in the slightly beaten eggs.  At this point you’ll need to start adding some of the chicken stock.  You’re going to want your mixture somewhat soupy.  Folded in the green onions and fresh chopped parsley.  Taste it.  You may need to add more kosher salt or pepper.  Pour this cornbread mixture into the buttered casserole dish.  If you’re making oyster dressing at this point gently push the oysters down into the dressing mixture.  Bake for approximately 40 to 45 minutes.  Serve with homemade cranberry sauce.

Granny’s cornbread

First of all this is not a sweet cornbread.  This is the cornbread I grew up eating.  My Granny had it every Sunday when we would eat dinner at her house.  She never made it too thick always somewhat thin and crispy.  With the leftovers we would have corn bread and milk (crumbled into the milk) and a green onion.

Ingredients list:

2 1/2 cups self rising yellow cornmeal

1/2 cup canola oil

2 eggs slightly beaten

Milk for thinning the batter

Put the canola oil in a large cast iron skillet.  Put the skillet in a cold oven and preheat your oven to 450°.  Don’t get in a hurry and mix your cornmeal batter before the oven is preheated. Your batter will thicken too fast if you do.  Once the oven is hot mix the cornmeal with the eggs and start to thin with the milk.  Place the skillet on a hot burner.  Bring it to almost smoking.  CAREFULLY pour the oil into the batter and mix well with a fork.  Try not to burn yourself!!!  Once the oil is mixed into the batter, pour the batter back into the skillet.  Put the skillet back into the oven and bake for 15 minutes.  Carefully flip it out of the skillet onto a large plate or platter.


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