Groceries |
For the cornbread |
1 cup cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1/4 cup olive oil Foodie Tasting Room House EVOO
For the Dressing |
1 large pan of cornbread, cooled and crumbled
1 rotisserie chicken, shredded
1/4 cup Foodie Tasting Room Zesty Onion EVOO
1/4 cup Foodie Tasting Room Fresh Garlic EVOO
1 onion, diced
5 celery stalks, diced
1 green bell pepper, diced
3-4 cloves garlic, minced
2 cups chicken stock
2 large eggs, beaten
2 teaspoons dried sage
2 teaspoons dried thyme
2 tablespoons Foodie Tasting Room Cajun Seasoning
salt and pepper
The steps to follow |
Preheat your oven to 425°F.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and salt.
In another bowl, whisk together the buttermilk, eggs, and olive oil.
Combine the wet and dry ingredients, stirring until just mixed.
Pour the batter into a greased 8-inch square baking dish or cast-iron skillet.
Bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
Allow the cornbread to cool, then crumble it into a large bowl.
Preheat your oven to 350°F if it’s not already.
In a large skillet, heat 1/2 cup of olive oil over medium heat. Add the diced bell pepper, onion and celery, and cook until they are tender, about 5-7 minutes. Add the minced garlic and cook for an additional minute.
In a large bowl, combine the crumbled cornbread, sautéed vegetables, and any optional add-ins like sausage, nuts, or dried fruits.
In a separate bowl, whisk together the chicken or vegetable broth, beaten eggs, sage, thyme, cajun seasoning, salt, and pepper.
Pour the broth mixture over the cornbread mixture and stir until everything is well combined and the cornbread is moistened. You may need to add a bit more broth if the mixture seems too dry.
Transfer the dressing mixture to a greased 9x13-inch baking dish or similar-sized ovenproof dish.
Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the dressing is heated through.
Serve:
Let the dressing cool slightly before serving. It’s a perfect accompaniment to roast turkey, ham, or any festive main dish.