For National Stuffing Day: Two versions of homemade cornbread Dressing

 These are from the PC Cooks! Cookbook published in 2018 from Tampa, FL by the GF Writer

Johnson/Lee Cornbread Dressing

(I find Cornbread dressing tends to be dry, so the version that is topped with turkey broth is the one I use most often)

Mrs. Johnson’s Northern version of Cornbread Dressing

Use 1 cup self-rising corn meal

1 cup self-rising flour

1 stick butter

1 egg

3 tbsp of white Karo Corn syrup or

3 tbsp of sugar (Gan-gan did NOT use sugar...said it was “Yankee” cornbread when sugar was added)

1 cup milk

Mix at least 2 minutes. Pour in pan & bake at 350 degrees for 25 minutes.

 

Gan-Gan’s Southern Cornbread Dressing

 

4 cups corn meal

4 teaspoons baking powder

1/2 teaspoon soda

2 eggs

3 cups buttermilk

2 teaspoons salt

 

Make egg bread of above ingredients.  Bake in quick oven until light brown.  When cool, crumble thoroughly and add to it:

1 1/2 cups minced celery

1/2 cup minced onion

2 cups bread crumbs

1 teaspoon salt

1 teaspoon pepper

Bind together with turkey broth made by boiling the neck and giblets in salted water.  Oysters can be added to dressing if desired.

If cooked in a flat pan, grease. and bake in a 350 degree oven for about 35 minutes or until 'set.'