This is a place where I will post recipes from time to time that have been specially requested until I am able to get full posts done on Southern Plate. I’d love to be able to fill every request but I’m afraid I can only do them as time allows. Thank you so much for being part of the Southern Plate Family!
This is my mother’s recipe for cornbread that already has the seasonings in it to make dressing. How it is here is written exactly as she gave it to me.
Cornbread Seasoned for Dressing
The day before: Stew a chicken or 4 breasts in plenty of water for an hour. Let meat cool and debone. Tear or chop meat. Reserve meat and broth in frig. Skim off fat from broth. Mix together following ingredients and bake in 10 inch iron skillet that has been preheated in oven with small amount of oil at 425 until set and browned.
2 cups self rising cornmeal
1 cup self rising flour
1/2 cup butter or margarine
2 cups finely chopped onion
1 cup chopped celery
2 teaspoons ( rounded) rubbed sage
1 cup buttermilk
The day of: crumble cornbread in a large bowl. Add chopped chicken and 7-10 cups broth that has been heated. (you will probably need to purchase a couple cans chicken broth ) spray a 12×17 inch pan with Pam and pour mixture into pan. Bake at 425 about 45 minutes.
Serves 10-12 for thanksgiving or Christmas. Bake a turkey breast in baking pan to slice and accompany this dressing and your family will think you’re a marvel.