Updated: Oct 14
Cornbread Dressing is one of my favorite dishes around the holidays. This dish will be a crowd pleaser.
1/2 cup unsalted butter
2 tablespoons of vegetable oil
2/3 cup white sugar
1 cup buttermilk or half and half
1/2 teaspoon baking soda
1 cup plain yellow corn meal
1 cup of all-purpose flour
1/2 teaspoon salt
1 celery stalk chopped
1/3 cup white onion chopped
1/3 cup green bell pepper chopped
2 cups of chicken stock
1 chicken bouillon cube
10 1/2 ounces of golden mushroom soup(Campbell's)
1 teaspoon salt
2 teaspoons of pepper
1 tablespoon of sage
Preheat oven to 375 F degrees . Grease pan.
Melt butter in a skillet. Remove from the and stir in sugar and vegetable oil. Quickly add eggs and beat until well blended. pour buttermilk, baking soda, cornmeal, flour and salt in mixing bowl and stir all together. Pour batter into greased pan.
Baked in preheated oven for 20-30 minutes, or until a butter knife is inserted in the center and comes out clean.
Heat 2 cups of chicken stock and bouillon cube together over medium heat until bouillon cube has dissolved.
Once cornbread in cooled. Crumble cornbread in a mixing bowl, add celery, onions and bell peppers. Pour stock, golden mushroom over cornbread mixture, add salt. pepper, and sage mix well.
Pour mixture into a greased baking dish and bake. about 45 minutes.