Sycamore Shade Tavern Cornbread Dressing
"Up North we call it stuffing. Cornbread "dressing" is not a northern thing, but good is good, and I love it. What's special and "good" about this dressing is that not only does it include cornbread but it incorporates herb stuffing mix."
- Serving Size: 1 (193.9 g)
- Calories 395.4
- Total Fat - 16.1 g
- Saturated Fat - 8.2 g
- Cholesterol - 134.1 mg
- Sodium - 1164.6 mg
- Total Carbohydrate - 51.9 g
- Dietary Fiber - 7.3 g
- Sugars - 4.8 g
- Protein - 11.2 g
- Calcium - 161 mg
- Iron - 2.7 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Combine first 5 ingredients, and, if desired, sugar in a large bowl. Stir together 2 eggs and buttermilk; add to dry ingredients, stirring just until moistened.
Heat bacon drippings in a 10-inch cast iron skillet or 9-inch round cakepan in a 425-degrees oven for 5 minutes. Stir hot drippings into batter. Pour batter into hot skillet.
Bake 425-degrees F for 25 minutes or until golden; cook and crumble. Freeze in a large zip-top greezer bbag up to 1 month, if desired. Thaw in refrigerator.
Melt butter in a large skillet over medium heat; add green onions and celery, and saute until tender.
Stir together remaining 4 eggs in a large bowl; stir in cornbread, onion mixture, stuffing mix, and broth until blended.
Spoon dressing into 1 lightly greased 9 x 13 inch baking dish and 1 lightly greased 9-inch square baking dish. (Cover and freeze up to 3 months, if desired; thaw in refrigerator for 8 hours.)
Bake 9 x 13-inch dish, uncovered, at 350-degrees F for 1 hour or until lightly browned.
Bake the 9-inch square baking dish, uncovered for 50 minutes or until lightly browned.
No special items needed.