{"id":3565,"date":"2021-07-15T08:38:15","date_gmt":"2021-07-14T18:38:15","guid":{"rendered":"https:\/\/samyenlinhchi.com\/cooking\/?p=3565"},"modified":"2021-07-15T08:38:15","modified_gmt":"2021-07-14T18:38:15","slug":"cornbread-dressing","status":"publish","type":"post","link":"https:\/\/samyenlinhchi.com\/cooking\/cornbread-dressing.html","title":{"rendered":"CORNBREAD DRESSING"},"content":{"rendered":"

HOW TO MAKE CORNBREAD DRESSING<\/strong><\/h2>\n

\"\"<\/p>\n

INGREDIENTS<\/strong><\/h2>\n

CORNBREAD:<\/p>\n

– 1 cup self-rising cornmeal, I use Martha White<\/p>\n

– 1\/2 cup self-rising flour, I use White Lily<\/p>\n

– 3\/4 cup buttermilk<\/p>\n

– 2 eggs<\/p>\n

– 2 tablespoons Vegetable oil<\/p>\n

DRESSING:<\/p>\n

– 8 tablespoons butter (1 stick)<\/p>\n

– 3 medium onion, chopped<\/p>\n

– 4 stalks celery, chopped<\/p>\n

– 1 1\/2 teaspoons dried sage<\/p>\n

– 1 teaspoon poultry seasoning<\/p>\n

– 3\/4 teaspoon salt<\/p>\n

– 1\/2 teaspoon pepper<\/p>\n

– 3 pieces toast, crumbled<\/p>\n

– 1\/2 cup milk<\/p>\n

– 3 eggs, lightly beaten<\/p>\n

– 2 to 2 1\/2 cups chicken stock or broth<\/p>\n

– 2 tablespoons butter<\/p>\n

INSTRUCTIONS<\/strong>:<\/h2>\n

Preheat oven to 400 degrees.<\/p>\n

In a medium bowl, stir together all ingredients for cornbread. Pour into a lightly greased 9-inch cast iron pan or a 9-inch baking pan. Bake for 20 to 25 minutes. Before using, crumble into small pieces.<\/p>\n

Heat butter over medium heat in a large pan. Add celery and onion and cook until soft.<\/p>\n

Add sage, poultry seasoning, salt, and pepper to onion mixture.<\/p>\n

In a large bowl combine crumbled cornbread and toast.<\/p>\n

Whisk together milk and eggs and add to bowl. Stir in 2 cups of chicken broth.<\/p>\n

Stir in onion mixture. Mixture should be very moist. Add more broth if necessary.<\/p>\n

Transfer to a greased baking dish. Cut butter into small slivers and scatter on top of dressing.<\/p>\n

Bake at 350 degrees for 30 minutes, or until it turns light brown on top.<\/p>\n","protected":false},"excerpt":{"rendered":"

HOW TO MAKE CORNBREAD DRESSING INGREDIENTS CORNBREAD: – 1 cup self-rising cornmeal, I use Martha White – 1\/2 cup self-rising flour, I use White Lily – 3\/4 cup buttermilk – 2 eggs – 2 tablespoons Vegetable oil DRESSING: – 8 tablespoons butter (1 stick) – 3 medium onion, chopped – 4 stalks celery, chopped – […]<\/p>\n","protected":false},"author":5,"featured_media":3576,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/3565"}],"collection":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/comments?post=3565"}],"version-history":[{"count":1,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/3565\/revisions"}],"predecessor-version":[{"id":3577,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/3565\/revisions\/3577"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media\/3576"}],"wp:attachment":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media?parent=3565"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/categories?post=3565"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/tags?post=3565"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}