I have finally figured out the secret formula for making Kelly’s mama’s cornbread dressing. And by this, I mean I’ve not only got her recipe (which changes every time she makes it because there’s not really a recipe), but I’ve figured out how to make it just.the.way.he.likes.it.
**Queue the harps and angels singing**
Meme’s Cornbread Dressing
- 2 pkgs cornbread
- 1/2 onion, chopped
- 2 eggs, hardboiled and chopped
- 1 c chopped celery
- Olive oil
- 32 oz chicken broth
- 1 can cream of chicken soup
- Salt and pepper to taste
- 1-2 t rubbed sage
- 1-2 t Beau Monde seasoning
Cook cornbread according to package instructions. Cool in pan, then crumble into a large mixing bowl. Over medium heat, saute onion and celery in olive oil until soft and translucent. Add vegetables, soup, eggs and seasonings to cornbread. Stir thoroughly to combine. Add chicken broth, but add slowly until batter looks like a loose cornbread batter – NOT too dry and NOT too soupy. Pour mixture into a small but deep baking dish (approximate dimensions of 7x9x4). This is very important. The dressing needs to be deep so it stays moist. Bake at 350F for 2-3 hours or until firm and brown around the edges and no longer “wet” on top.
Tips on finding the perfect baking container: Ikea’s Fortrolig pans or these aluminum use-and-toss pans.
I put eggs in mine and never cook it that long. Plus I don’t put it in that deep of a pan. The rest you got right, but if he likes it that’s all that matters and I pretty much make it the same every time but it may depend on how much I’m making and how many I’m making for as to changes. It was sort of an adjustment as the family grew.
Eggs! In the two handwritten versions you’ve given me you never mentioned eggs! I’ll try that next time.