My grandma made the best cornbread dressing and it has been our family tradition to have it with Giblet gravy since long before I was old enough to walk.
- 3 tablespoons bacon drippings or butter
- 2 large eggs
- 1-1/2 cups corn meal
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1-1/4 cups buttermilk
- 1 9×13-inch pan of cornbread, crumbled
- 10 pieces white or whole wheat bread, heels are good (left out overnight)
- 1/2 teaspoon freshly ground black pepper
- 3 large stalks celery, chopped
- 1 large onion, chopped (2-1/2 to 3 cups)
- 1 large green pepper, chopped
- 3/4 cup butter (1-1/2 sticks)
- 4 cups chicken broth, canned or homemade
- 3 large eggs, slightly beaten
- 2 tsp poultry seasoning
- 1/2 tsp rubbed sage
- Preheat oven to 450°F. Put the bacon drippings/butter in a 9×13-inch baking dish and put it in the oven while it is preheating. It will melt while you’re mixing up the batter.
- Preheat oven to 375°F. Crumble the cornbread and white bread into a very large baking dish or pan (This is the pan you will cook your dressing in, and you need room to stir it while it’s cooking). Combine the vegetables with the bread crumbs and mix well. Melt the butter and add it and the beaten eggs, chicken broth and stir. (You may need a little more chicken broth – its better if it’s too moist than too dry; the uncooked dressing should be a little on the slushy side.) Add poultry seasoning, rubbed sage, black pepper, and mix thoroughly.