Recipes

Cornbread Dressing

Cornbread Dressing

*From the kitchen of Annette Holden (with a Fangboner twist)

This is a Holden family holiday staple. It was a big hit at the Sackmann family Thanksgiving dinner this year, and I plan on enjoying it during my Christmas trip to Louisiana for Christmas. My mom has made this for years. The key is to get the consistency right, and to make it with homemade cornbread.

First, make your cornbread. Two cast iron skillets should be enough.

½ cup self-rising flour     ½ cup cornmeal

½ tsp salt                          1/3 tsp baking soda

Buttermilk                        cooking oil

Put about ¼ cup of oil in the bottom of your cast iron skillet and heat.

Mix flour, cornmeal, salt, and baking soda, then add about half of the hot oil from the skillet. Mix in enough buttermilk to make the mixture runny (about ¾ cup). Pour mix into the skillet with the hot oil.

Bake at 425 for about 15-20 minutes. This recipe is for a small 8 1/2” skillet. Double it for a medium 9 3/8” skillet. Triple it for a large 10 ½” skillet.

Now that your cornbread is made, you are ready to get started on the dressing (I didn’t say this wasn’t labor intensive – that’s why it’s a special holiday treat!).

Cornbread Dressing

1 chicken, cut up                           2 cans cream of celery soup

1-2 pans of cornbread                  1 Tbsp Fangboner Farms Sage

1 chopped onion                           1 tsp salt

1 chopped bell pepper                 1 tsp pepper

4 stalks of chopped celery           1 Tbsp garlic powder

5-6 boiled eggs

Season chicken and cover with water. Bring to a boil, cover, and let it simmer until tender. Take the chicken out and reserve your broth. Place chicken on a pan to cool enough to debone, then set aside.

In a large skillet, cook vegetables in a little oil until tender. In a large pot, crumble most of the cornbread. Add veggies, eggs, and soup. Mix well. Add enough chicken broth until the mixture is the consistency of pancake batter. Add sage and other seasonings to taste, stir in the chicken, and pour into a baking dish (18x12x2) til it is ¾ full. If you feel like the consistency is still too runny, add more cornbread. With the tip of a butter knife, “sink” the eggs (make sure none are visible so they don’t get rubbery during baking.

Bake for 375 for 1 ½ hours, or until bubbly and brown on top. Enjoy!

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