Fresh Cornbread Dressing


1 cup 1% cultured buttermilk
3 eggs
2/3 cup cornmeal
1 1/4 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup sugar
1/2 pound bacon
1 cup chopped onions
1 cup chopped celery
2 tablespoons rubbed sage
1 can (14 oz) chicken broth
3/4 cup dried sweetened cranberries
Salt and pepper to taste


Preheat oven to 400 degrees. Spray a large baking sheet (13x18x1) or two 9×13 pans with non-stick spray; set aside. Beat together buttermilk and 2 eggs; set aside.

Combine cornmeal, flour, salt, baking powder, baking soda and sugar; stir to mix. Add buttermilk/egg mixture and stir to thoroughly blend. Spread batter in prepared pan(s). Bake 10-15 minutes. Cool, cut into 3/4-inch cubes. Place in large mixing bowl (or freeze for later use).

Reduce oven heat to 375 degrees. Spray a 9×13 pan or casserole with non-stick spray and set aside.

Chop bacon into small pieces; scramble fry until crisp. Add chopped onions and celery to bacon and drippings;* cook until onions are transparent and celery is tender; partially cool (bacon maybe frozen at this stage for later use), add to cornbread (do not stir yet). Add dried cranberries; sprinkle with rubbed sage, salt and pepper to taste.

Beat together 1 egg with approximately 1/2 the chicken broth. Evenly drizzle egg and remaining chicken broth over cornbread; gently toss to mix. Gently spoon dressing into prepared baking dish. Bake dressing uncovered at 375 degrees for 35-40 minutes or until browned.

Notes:
* To reduce fat to 4.5 grams per serving, drain cooked bacon well. Measure 1-tablespoon drippings back into frying pan, add drained bacon and chopped onion and celery, add 1-3 tablespoons chicken broth; continue with recipe as directed above.

Turkey Stuffing: To use dressing as turkey stuffing, eliminate egg and reduce chicken broth by about half. Prepare dressing just before stuffing turkey. Follow directions for roasting stuffed turkey. Recipe makes approximately 8-9 cups uncooked dressing.

Prepare Ahead Tips:
Prepare cornbread cubes and freeze; fry bacon, onions and celery and freeze. Allow cornbread to thaw at room temperature. Thaw bacon onion celery in microwave. Continue with recipe as directed above.

For delicious dairy recipes and nutrition information go to www.UtahDairyCouncil.com or www.NationalDairyCouncil.org

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