Cornbread Dressing and a Giveaway!
I've never been a big bread dressing fan. There are bags and bags of the stuff that sell like hotcakes near Thanksgiving and Christmas.
But I'm a purist when it comes to that kind of thing. I like made from scratch cornbread dressing.
That bagged stuff is too over seasoned and oily. This moist delicious dressing is just perfect.
The right balance between dry and wet. And just the right amount of seasoning to remind you of baked turkey and cranberry sauce!
I made it with White Fine Ground Cornmeal that I got from Buffaloe Milling Co. They were kind enough to send me a whole box of goodies to replace a defective bag that I had bought earlier at my local store.
So today I am giving away 3 bags of mix from Moss' of Buffaloe Milling Co. to one lucky winner. All you have to do is leave a comment at the end of this post about what you would make if you won and received these mixes'.
Only one entry per person please. Deadline to enter is Friday August 20th at midnight.
The bags up for giveaway is 1-Fine Ground Cornmeal, 1-Seafood Breader Mix, and 1-Light n' sweet Hushpuppy mix.
Winners will be chosen at random with some sort of name-in-a-hat gig that I let the kids pick from.
Good luck everyone!
Cornbread Dressing
Adapted from Southern Living
1/2 cup butter, divided
1 1/2 cups cornmeal
1/2 cup flour
1 Tbls sugar
1 Tbls baking powder
3/4 tsp salt
1/2 tsp Baking soda
3 large eggs, divided (I used 1 large and 1 small egg for each part)
1 1/2 cups buttermilk
1 1/2 cups soft breadcrumbs
1 cup diced onions
1 1/2 cups celery diced
1/2 Tbls dried sage
10 oz chicken broth
1/2 Tbls Pepper
Place 1/4 cups butter in 8x8 pan and heat in 425 degree oven for 4 min.
Combine cornmeal and next 5 ingredients; whisk in 1 large and 1 small egg and buttermilk.
Pour hot butter into batter, stirring until blended. Pour batter into pan.
Bake at 425 for 30 min or until golden brown. Cool.
Crumble cornbread into a large bowl; stir in breadcrumbs, set aside.
Melt remainging 1/4 cup butter in a large skillet over medium heat; add onions and celery, and saute until tender. Stir in sage, and saute 1 more minute.
Stir vegetables, remaining 1 large and 1 small egg, chicken broth, and pepper into cornbread mixture; pour evenly into 1 lightly greased pan. (They advise you to chill overnight, but I just went ahead and baked mine.)
Bake, uncovered, at 375 for 35-40 minutes or until golden brown.