Cornbread recipes please

[countrylv22]

Great post, thanks so much!REPS FOR YA!!

Originally Posted by Southern man

This recipe is very similar to what my wife makes, dressing and giblet gravy.






KathrynAragon KathrynAragon started this thread KathrynAragon won $500 in our forum's Most Informative Poster contest - Fourth Edition (Sep-Oct 2012). Over $99,000 in prizes has already been given out to active posters on our forum and additional contests are planned
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OK, I decided to share this cornbread dressing recipe because I am afraid it will be lost if I don't. It hasn't been written down till I did so a couple of years ago, but it's a very old Southern recipe from Louisiana. It's at least 100 years old. Both my family and my husband's family is from the same area of Louisiana and both families had very similar cornbread recipes but my mother in law's was absolutely THE BEST so I finally sat with her and wrote down every step.

It's an ordeal but WELL WORTH IT. If you're looking for an authentic, down home southern dressing recipe for cornbread dressing, you can't get much more authentic than this! Notice that there aren't really any spices in this recipe (don't worry - it's very flavorful) - I guess this is because back in the day, spices were a luxury that people didn't always have available.

Neva's Deluxe Cornbread Dressing

Whole chicken, boiled and cut up (boil in water, with skin on, plenty of salt and pepper) - don't dice too small.

Two skillets of cornbread (you can make more and make a LOT of this dressing because it freezes well so you can save the extra for Christmas)

6-8 eggs boiled and mashed fine with a fork

Small head of celery, diced finely, boiled in water with a pad of butter till tender, then strained off

Two large yellow onions, diced finely, boiled in water with a pad of butter till tender, then strained off


Crumble the cornbread very finely. Mix all ingredients except chicken together in a very large bowl or pan. You can pour some of the vegetable water in to moisten as well as the 7-8 or so ladles of chicken broth. The mixture should be loose but not soupy.

Salt to taste. A sprinkling of fresh ground pepper over the top is good too. You can try to add other spices but I promise you that this is delicious without any other seasonings. Hard to believe but true.

Spoon into baking pans and don't pack down, just smooth the top down. Top with large chunks of chicken. Don't make dressing too deep in pan - about two inches max.

Save some chicken, a couple of finely diced/mashed boiled eggs, and some of the cornbread/vegetable mixture aside to mix into gravy. I also save the giblets. I dice the chicken and the giblets up VERY finely to mix into the gravy. The gravy really is only 1-2 cups of the dressing, the small chicken pieces, two mashed boiled eggs, a couple of spoonfuls of the veggies and chicken broth as needed. You can add a thickener if you like, but if you add enough of the dressing mixture (mostly cornbread) you won't need much thickener. Add a little at a time.

This takes all day to make but it makes a LOT and like I said, it freezes well, so I just make up enough for Thanksgiving and Christmas and freeze it.

Enjoy!

Is this your recipe or Kathryn Aragon's recipe? Either way, many thanks! Looks yummy!

[Southern man]

Originally Posted by countrylv22

Great post, thanks so much!REPS FOR YA!!






Is this your recipe or Kathryn Aragon's recipe? Either way, many thanks! Looks yummy!

It is definitely KathrynAragon's recipe. The one my my wife uses is very similar and was passed down to her by her Mother. It is good. We are going to cook it for Christmas.

[Katsmeeyow]

Seems like an appropriate time to bring this thread back?