Now you can make your own Southern-style cornbread at home with this recipe from the popular down-home Cracker Barrel restaurant chain.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Ingredients:
- 2/3 cup chopped onion
- 2 cups chopped celery
- 2 quarts of day old, grated cornbread
- 1 quart of day old, grated biscuits
- 1/4 cup dried parsley flakes
- 2 tsp poultry seasoning
- 2 tsp ground sage
- 1 tsp coarse ground pepper
- 4 ounces margarine
- 1 quart (32 ounces) plus 1 (14 ounce) can chicken broth
Preparation:
Preheat oven to 400 degrees F.
Mix onion, celery, grated cornbread, and biscuits, parsley, poultry seasoning, sage, and pepper in a large mixing bowl. Add melted margarine to mixture. Stir until well blended.
Add chicken broth to dry ingredients and mix well.The dressing should have a wet but not soupy consistency like a quick bread batter (banana bread or cornbread).
Divide mixture evenly into two (8 x 8 inch) pans sprayed with non-stick spray.
Bake uncovered for 1 hour until lightly brown on the top.
Recipe may be doubled.
Tips for great dressing:
Grate biscuits and corn muffins in a food processor until coarsely ground or using the largest holes on your hand grater. Substitute your own homemade chicken stock or turkey stock for canned if you prefer.
Yield: 16 servings, 6 ounces each
Mix onion, celery, grated cornbread, and biscuits, parsley, poultry seasoning, sage, and pepper in a large mixing bowl. Add melted margarine to mixture. Stir until well blended.
Add chicken broth to dry ingredients and mix well.The dressing should have a wet but not soupy consistency like a quick bread batter (banana bread or cornbread).
Divide mixture evenly into two (8 x 8 inch) pans sprayed with non-stick spray.
Bake uncovered for 1 hour until lightly brown on the top.
Recipe may be doubled.
Tips for great dressing:
Grate biscuits and corn muffins in a food processor until coarsely ground or using the largest holes on your hand grater. Substitute your own homemade chicken stock or turkey stock for canned if you prefer.
Yield: 16 servings, 6 ounces each
