Cornbread Dressing Oklahoma Style
Ingredients
- 1 cup yellow cornmeal ⓘ
- 1 cup all-purpose flour ⓘ
- 3 teaspoons baking powder ⓘ
- 3/4 teaspoon salt ⓘ
- 9 eggs ⓘ
- 1 1/4 cups milk or 1 1/4 cups buttermilk ⓘ
- 1/4 cup cooking oil or 1/4 cup melted shortening ⓘ
- 3 tablespoons bacon grease ⓘ
- 2 slices white bread (1 cup) ⓘ
- 1 1/2 cups onions, diced ⓘ
- 3/4 cup celery, diced ⓘ
- 1/4 lb pork sausage (optional) ⓘ
- 1/4 cup butter or 1/4 cup margarine ⓘ
- 4 (15 ounce) cans chicken broth (or broth from one boiled chicken deluted with water until 60oz.) ⓘ
- 1 1/2 cups water ⓘ
- 3 teaspoons ground sage ⓘ
- 1 teaspoon poultry seasoning ⓘ
Instructions
- Let bacon grease get hot in baking pan while making cornbread mixture and oven is heating.
- Sift together flour, cornmeal,baking powder and salt.
- Add two eggs, milk and oil or melted shortening.
- Beat until just smooth-do not overbeat.
- Turn into hot greased 9x13 inch baking pan.
- Bake in a 425: oven for 20-25 minutes.
- Remove from oven and crumble into pieces into a roasting pan.
- Lay white bread on top.
- Leave uncovered drying for 2 days to a week.
- Cornbread and white bread can be dried in warm oven if your limited on time,but results aren't as good.
- Boil three of the eggs and dice.
- Crumble sausage in fry pan with butter or margarine, add onion and celery and cook until sausage isn't pink and celery is slightly tender.
- Make sure cornbread and bread are crumbled into small pieces and add sausage mixture without draining fat.
- Add diced boiled eggs,sage,poultry seasoning.
- Add four beaten eggs,chicken broth and water.
- Stir well.
- I use my hands to make sure it is mixed well.
- Taste and add salt and pepper as desired.
- Bake at 400 until top is slightly brown usually about an hour.
- Do not over cook-- if you like it moist water can be added while cooking.
- YUMMMMM.
Nutrition & Diet Analysis (per serving)
1451
kcal
73% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).