- Course: Side Dishes
- Prep Time : 60m
- Cook Time : 25m
- Ready In : 1:25 h
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The dressing can be used as a side dish in lieu of rice or for turkey, chicken or duck stuffing.
- 1 cup yellow cornmeal
- 3/4 cup flour
- 5 tsp baking powder
- 3/4 tsp salt
- 1 egg, slightly beaten
- 1 cup milk
- 2 tbsp shortening
- 6 slightly toasted sliced bread
- 2 cups celery, finely chopped
- 1 cup green onions with tops, cut fine
- 1/2 cup onion, finely chopped
- 1/2 cup minced parsley
- 1/4 cup butter or margarine
- 1 1/2 tsp salt (more or less)
- 1/4 tsp cayenne
- 1/2 tsp black pepper
- 1/4 tsp celery seed
- Chicken broth (Optional)
Preheat oven to 425 degrees. First make the cornbread. In a large bowl, sift the cornmeal, flour, baking powder, 3/4 tsp salt. Add the milk, shortening, and egg to the dry ingredients. Pour mixture into a well-greased 9x13 pan or 8x8 casserole dish.
Bake at 425 for 25 minutes or until golden brown. After it's cooled, crumble 5 cups of the cornbread for the next stage of the recipe.
In a separate pot, sauté the celery and red onion in butter. Stir in the toasted bread torn into tiny pieces. Combine 5 cups of cooked crumbled cornbread, parsley and onion tops, salt, cayenne, black pepper and celery seed. Add to the mixture and serve.