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My Moms Cornbread Dressing recipe: My Moms Cornbread Dressing Ingredients 1 Recipe Cornbread 1/2-inch dice 1/2 Cup Unsalted Butter 1 Cup Diced Yellow Onion 1 Quart Diced Celery 2 Tablespoons Poultry Seasoning 1 Tablespoon Salt 1 Teaspoon Black Pepper 2-4 Cups Chicken Stock Cornbread Recipe 1 Cup Unsalted Butter Melted 1/2 Cup Granulated Sugar 5 Eggs 2 Cups Buttermilk 2 Tablespoons Baking Powder 2 Cups Cornmeal 2 Cups All-Purpose Flour 1 Teaspoon Salt Instructions Cornbread Instructions Preheat oven to 375F Combine dry ingredients in a large bowl, mix well Beat the eggs and add to the dry mix Add the melted butter and the buttermilk, combine until smooth Spray a 9-inch round cake pan with nonstick cooking spray and dust with flour Bake approximately 30-40 minutes until a toothpick inserted in the center comes out clean Dressing Instructions In a large pot, melt the butter and saut the onions and celery until soft, not browned Add the seasonings to the onions and celery and combine well Add the diced cornbread to the onions and celery, break up the cornbread into small pieces and combine well Place the dressing in a casserole dish, cover tightly until youre ready to bake it To Bake Dressing Preheat oven to 350F Uncover the casserole dish and evenly pour 2 cups of chicken stock over the dressing Bake until golden brown, around 45-50 minutes, add additional chicken stock if the dressing seems dry
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Boneless, skinless thighs work too and stay even more moist
Here, its showcased beautifully in the Sisters number, with the tea-length tulle and Chantilly lace confections that epitomize 50s fashion and giant ostrich-feather fans
