![]() ![]() We like what we grew up with an old fashioned cornbread dressing with sage, the way Mom used to make. We used our own cornbread recipe but you could use a box mix for the cornbread if you choose. So it should give you a giant jump on Thanksgiving. This is a traditional cornbread dressing recipe that can be made the day before from cornbread made the day before that. And then bake at 350 degrees for an hour, uncovered. Gently spoon into a large baking dish and smooth out evenly. Also, we like a little more sage than called for so add more sage is you wish.īeat the eggs and mix them into the cornbread mixture and it should be similar to a thick like pudding consistency. ![]() This is the time to check your seasons for additional salt or pepper. Start adding the broth to the cornbread mixture 1 cup at a time until very moistened. In a very large mixing bowl or pot, crumble the cornbread into small pieces.Īdd the salt, pepper, sage, and the cooled cooked celery and onions to the crumbled cornbread. Sauté the celery and onions in butter in a large skillet over medium-high heat until the veggies are tender. Rich and buttery, with an amazing moist texture, this Jiffy Cornbread might just be the best cornbread you’ll ever have. How to make old fashioned cornbread dressing: Love From The Oven Home / Baking And Desserts / Bread Jiffy Cornbread By: Christi On: 02/25/20 Updated: 07/5/21 Jump to Recipe This post may contain affiliate links, read the disclosure policy.
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