Grandmother’s Cornbread Dressing
This is my maternal grandmother’s recipe (Mattie Adcock).
This is my favorite dressing recipe. Rather than being mushy, it has a drier consistency, holds its shape, and is a bit crusty around the edges.
First, make a pan of cornbread: https://snailfungus.wordpress.com/2015/09/01/mammas-cornbread/
1 cup cornmeal mix
1/3 cup flour
1 cup low-fat buttermilk or milk
2 T. butter for greasing the skillet
Blend all ingredients; melt butter in 8” iron skillet. When the skillet is hot, pour in batter and bake at 450° about 20 min. Cool.
Break up the cornbread into a large mixing bowl. Use a pastry blender to mix in the following ingredients:
2 slices white or wheat bread, torn into pieces
2 T. minced onion or onion powder
chicken broth, about 2 cups (enough to wet it down to a slushy consistency)
1 cup evaporated milk (optional—may use more chicken broth or drippings from the roast turkey)
3 raw eggs
poultry seasoning, about 1 t.
Salt, about 1/2 t, and a good sprinkling of black pepper
2 hard-boiled eggs, chopped (optional)
Note: I like to add sautéed vegetables to this recipe sometimes. Try onions, bell peppers, celery and parsley (1 cup each). Cook in butter and/or olive oil, or use chicken broth to reduce fat content.
Bake in a buttered 9 X 13 pan at 350° for about 30 minutes, until browned around the edges. Serves 8-12. (1/8 of this is 242 cals, 10 g fat, 2 g fiber = 5 points)
Here’s an idea for a great Thanksgiving leftover. Use a slice of this dressing, a slice of turkey, and some cranberry sauce on wheat bread for a delicious sandwich.