For those who asked about my cornbread dressing recipe, this is probably not a great step by step recipe but I wrote this in 2010 and this is exactly what I do today. Cornbread Dressing Recipe. The most important things I can tell you is this:
- I no longer use Crisco in the cornbread I’ll probably use olive oil or butter because that’s what I most often have on hand.
- Don’t add the egg til you get everything else stirred up, seasonings added and taste. Once you have the seasonings the way you want them, then add the egg last. Remember that any chicken broth you add is going to add salt.
- When mixing up the dressing, add more liquid than you think you need! The breads soak up a lot of liquid and if there isn’t enough, it will be dry. I stir everything together and let it sit for a few minutes and when it gets to the point that liquid rises to the top and I’m thinking . . we’re going to need a straw for the dressing . . that’s when I stick it in the oven and the bread always absorbs all the liquid and isn’t dry.
I think if you follow the recipe, you’ll be eating the same basic dressing we’ll be eating here!