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Easy Cornbread Dressing 2 Recipe

Ingredients
  • 2 packages CornBread Mix (I like Morrisons Corn Kits)
  • 1 onion, diced (large)
  • 1 bell pepper, diced (small)
  • 4 stalks celery, chopped
  • 1 stick butter
  • 2 cups chicken stock or canned chicken broth
  • 1 egg, boiled and chopped
  • 3 eggs, raw
  • Salt
  • Pepper
  • Poultry Seasoning
Directions
Cook cornbread according to directions. Cool. Crumble into large mixing bowl.

Melt butter in large skillet. Add vegetables and sauté until tender crisp.

Mix together cooked veggies and crumbled cornbread. Add chicken stock until desired consistency (wet but not too sloppy)

Add raw eggs.

Add chopped boiled egg.

Season to Taste. Mix together well.

Pour into large, lightly greased, casserole pan and bake at 350 about 45 minutes - or until eggs are well set and top is lightly browned. Test for doneness by piercing middle with butter knife. Knife should be clean when pulled out

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Salad Dressing Selection | Types of Salad Dressing | How to Dress a Salad A type of sauce that may use mayonnaise or a vinaigrette combined with other ingredients to create a topping or flavoring that can be mixed into salad greens or salad items being prepared.
Glossary Terms
cornbread or scone pan Glossary Term
Typically made of cast iron but also available in other materials, this pan is built for the purpose of making individual servings of scones or cornbread.
ginger miso dressing Glossary Term
A sauce that serves well as a salad dressing, a marinade or a stir-fry seasoning. When served with fish, poultry, salad greens, vegetables, or pasta this sauce provides a mildly tangy ginger flavor enhanced with sesame and miso (soybean paste).
salad dressing Glossary Term
A type of sauce that may use mayonnaise or a vinaigrette combined with other ingredients to create a topping or flavoring that can be mixed into salad greens or salad items being prepared.
Descriptor of a pleasant wine that simply tastes good. A synonym for “direct” or “simple”.
cornbread Glossary Term
A quick bread made from cornmeal instead of flour that is traditionally served hot. It is either fried in a skillet to create a crispy treat or baked in a shallow pan resulting in bread that is dense and more bread-like.
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