Cornbread Dressing – a delicious recipe with corn meal, baking powder, salt, eggs, onion, celery. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cook onion and celery in water until tender. Combine meal, baking powder, salt, pepper and eggs. Add enough canned milk to make batter the consistency of pan cake batter. Fry on griddle or frying pan in small pancake patties until brown on both sides. Toast bread until browned and crumble with corn bread cakes while still hot. Mash with potato masher until thoroughly mixed, adding hot turkey broth while mixing. Add cooked celery and onions plus water they were cooked in. Add sage or poultry seasoning if you like. Pour into 10 x 14 x 2 1/2 inch pan. Dot all over generously with
2
margarine. Bake one hour at 325u00b0. Stir good once or twice during baking.
369
kcal
Calories
12
g
Fat
52
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 cups corn meal, 3 tsp. baking powder, 2 tsp. salt and pepper, 4 or 5 eggs, and more.
Yes, Cornbread Dressing falls under the General category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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