Cornbread Dressing recipe WAS What's for Thanksgiving Dinner

[Guest guest]

This is my mother’s recipe and she is 72. My husband’s side of the family

makes rice dressing or dirty rice as they are French Louisiana.

Unfortunately I don’t have that recipe.

Cornbread Dressing

Cornbread:

1 ¾ C yellow cornmeal

1 C self rising flour (sub gf flour and add 1 tsp guar or xyanthum gum)

1 ½ Tbsp. baking powder

1 tsp. salt

3 eggs

½ C cooking oil

1 C milk (sub rice milk)

2/3 C water

Mix together and cook in oiled pan 425 degrees. (We use an iron skillet.)

Broth:

Cook neck and giblets with salt and pepper and ½ bunch of green onions. Or

my mother likes to use a hen as she says a fryer doesn’t make as rich a

broth.

Dressing:

1 C cooked rice

pan of above cornbread crumbled

2 sprigs fresh parsley

3 slices bread, crumbled

1 bell pepper, chopped

1 large white or yellow onion, chopped

3 boiled eggs, chopped

enough broth to make this pretty wet

2 bunches green onions, chopped

6 ribs of celery, chopped

poultry seasoning to taste (I used sage and thyme)

Dash red pepper

Salt and black or white pepper to taste

Mix all ingredients together and bake 45 minutes in a buttered (palm butter

or any other oil you like) roaster pan or until golden.

Mine came out OK, but I had too much sage in it. Dh liked it though. I was

disappointed in it.

Connie Bernard

http://www.PandoraPads.com

Organic Cotton Feminine Pads, Tampons, Nursing Pads,

Natural Progesterone Cream, and Children's Supplements.

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-----Original Message-----

From: Del Eaton

Those that posted that they made a GF Southern cornbread dressing

please post your recipe! This was my 2nd year to make GF cornbread

dressing. Last year it was great but I lost my recipe and this year

it was terrible!

Thanks,

Del

[Guest guest]

Thanks Connie,

For sharing your recipe with me. I don't think I could put a bell

pepper in mine,LOL, but everything else sounds good. What GF bread

do you use for the dressing and what GF flour did you use for the

cornbread?

I will share my recipe with you that I liked the sound of but it was

disappointing to me. I would like to figure out just what to do to

it to improve it.

Cornbread:

1 C GF cornmeal

1 C buttermilk (filmjolk)

1 t salt

1/2 t baking soda

1 egg

1 T butter

Preheat oven at 400 degrees. grease a cast iron skillet and heat

until very hot. (I didn't use a cast iron skillet)This is a great

recipe for dressing! If you don't use buttermilk you can use 1 C

milk, 1/2 t salt, 1 t baking powder and 2 T butter. Everything else

the same.

beat egg and add to milk & oil then add to dry ingredients.

Put in pan and cook 10 minutes.

I made this 3 x. The first batch turned out very good. Then I had to

make some more filmjolk and the last 2 batched turned out with a

very thin middle that looked uncooked but I am suspecting that it

had something to do with the filmjolk that was not quite ready.

Dressing:

2 T oil (coconut oil)

8 T butter

1 fresh bay leaf

4 ribs celery

2 med onions

3 Mcintosh apples

s & p

2 T poultry seasoning

1/4 C fresh parsley

8 cups cornbread crumbs

3-4 C broth (homemade broth)

Cook onions, celery and apples in the butter and oil until done.

Right before being done sprinkle with s & p and poultry seasoning and

cook 5 minutes more.

Moisten with stock until moist.

Make 12 mounds on a cookie sheet and cook 15-20 minutes. It will be

nice and crisp.

I added 2 eggs to it and cooked in a glass pan for 30 minutes. It

was not crisp but almost soupy! I covered it and I shouldn't have.

It is pretty close to the recipe I made last year that was so good,

I put eggs in it. I didn't put apples in the one last year and I

didn't measure anything I just threw it all together!

Del

" Connie Bernard " wrote:

> This is my mother's recipe and she is 72. My husband's side of

the family

> makes rice dressing or dirty rice as they are French Louisiana.

> Unfortunately I don't have that recipe.

>

>

>

> Cornbread Dressing

>

>

>

> Cornbread:

>

> 1 ¾ C yellow cornmeal

>

> 1 C self rising flour (sub gf flour and add 1 tsp guar or xyanthum

gum)

>

> 1 ½ Tbsp. baking powder

>

> 1 tsp. salt

>

> 3 eggs

>

> ½ C cooking oil

>

> 1 C milk (sub rice milk)

>

> 2/3 C water

>

>

>

> Mix together and cook in oiled pan 425 degrees. (We use an iron

skillet.)

>

>

>

> Broth:

>

> Cook neck and giblets with salt and pepper and ½ bunch of green

onions. Or

> my mother likes to use a hen as she says a fryer doesn't make as

rich a

> broth.

>

>

>

> Dressing:

>

> 1 C cooked rice

>

> pan of above cornbread crumbled

>

> 2 sprigs fresh parsley

>

> 3 slices bread, crumbled

>

> 1 bell pepper, chopped

>

> 1 large white or yellow onion, chopped

>

> 3 boiled eggs, chopped

>

> enough broth to make this pretty wet

>

> 2 bunches green onions, chopped

>

> 6 ribs of celery, chopped

>

> poultry seasoning to taste (I used sage and thyme)

>

> Dash red pepper

>

> Salt and black or white pepper to taste

>

>

>

> Mix all ingredients together and bake 45 minutes in a buttered

(palm butter

> or any other oil you like) roaster pan or until golden.

>

>

>

> Mine came out OK, but I had too much sage in it. Dh liked it

though. I was

> disappointed in it.

>

> Connie Bernard

> http://www.PandoraPads.com

> Organic Cotton Feminine Pads, Tampons, Nursing Pads,

> Natural Progesterone Cream, and Children's Supplements.

> On-line Discount Voucher: aa242a223

>

> -----Original Message-----

> From: Del Eaton

>

>

> Those that posted that they made a GF Southern cornbread dressing

> please post your recipe! This was my 2nd year to make GF cornbread

> dressing. Last year it was great but I lost my recipe and this

year

> it was terrible!

>

> Thanks,

> Del

>

>

>

>

>

[Guest guest]

Del,

I skipped the Gf bread slices in the recipe, just left it out. For the

flour in the cornbread, I used Bette Hagman’s Gf flour mix: 3 C rice flour,

1 C tapioca starch, ½ C potato starch mixed together. Add 1 tsp xyanthum or

guar gum per cup of gf flour any time you are using gf flour, especially

rice flour mixes.

Your recipe sounds delightful! I love to mix fruit with other foods. Like

apples in tuna salad, granny smith apples or berries in green salad with red

onion slices.

On the cornbread with a thin middle, I usually cook mine on top of the stove

on low until air bubbles are breaking on the surface and the sides are done

all around. Then I put it in the oven and when it is done enough on the

top, I flip it in the pan and put it back in. I use an iron skillet too,

much like you. If you check it and it isn’t done in the middle but already

brown, you can cover with foil and continue cooking until a knife comes out

clean. Try flipping it and continuing to cook next time if the middle isn’t

done.

Connie Bernard

http://www.PandoraPads.com

Organic Cotton Feminine Pads, Tampons, Nursing Pads,

Natural Progesterone Cream, and Children's Supplements.

On-line Discount Voucher: nn242g223

Re: Cornbread Dressing recipe WAS What's for Thanksgiving

Dinner

Thanks Connie,

For sharing your recipe with me. I don't think I could put a bell

pepper in mine,LOL, but everything else sounds good. What GF bread

do you use for the dressing and what GF flour did you use for the

cornbread?

I will share my recipe with you that I liked the sound of but it was

disappointing to me. I would like to figure out just what to do to

it to improve it.

[Guest guest]

I have never used Betty Hagman's flour mix. I always just mix my own

flours. I don't really like using flour in my cornbread when I am

making cornbread because it makes it too much like cake. But you

have a very interesting way of cooking it! I am taking note of it!

Maybe I didn't explain very well. It was KINDA like it was not done

in the middle. It had a thin line right in the middle all the way

through it even on the edge. I think it had to do with the filmjolk

that I was using instead of it not being done. I was hoping someone

that knows the science in cooking might recognize what I am talking

about.

Del

Connie Bernard " wrote:

> Del,

>

>

>

> I skipped the Gf bread slices in the recipe, just left it out.

For the

> flour in the cornbread, I used Bette Hagman's Gf flour mix: 3 C

rice flour,

> 1 C tapioca starch, ½ C potato starch mixed together. Add 1 tsp

xyanthum or

> guar gum per cup of gf flour any time you are using gf flour,

especially

> rice flour mixes.

>

>

>

> Your recipe sounds delightful! I love to mix fruit with other

foods. Like

> apples in tuna salad, granny smith apples or berries in green

salad with red

> onion slices.

>

>

>

> On the cornbread with a thin middle, I usually cook mine on top of

the stove

> on low until air bubbles are breaking on the surface and the sides

are done

> all around. Then I put it in the oven and when it is done enough

on the

> top, I flip it in the pan and put it back in. I use an iron

skillet too,

> much like you. If you check it and it isn't done in the middle

but already

> brown, you can cover with foil and continue cooking until a knife

comes out

> clean. Try flipping it and continuing to cook next time if the

middle isn't

> done.

>

>

>

> Connie Bernard

> http://www.PandoraPads.com

> Organic Cotton Feminine Pads, Tampons, Nursing Pads,

> Natural Progesterone Cream, and Children's Supplements.

> On-line Discount Voucher: nn242g223

>

> Re: Cornbread Dressing recipe WAS What's for

Thanksgiving

> Dinner

>

>

>

>

> Thanks Connie,

> For sharing your recipe with me. I don't think I could put a bell

> pepper in mine,LOL, but everything else sounds good. What GF bread

> do you use for the dressing and what GF flour did you use for the

> cornbread?

> I will share my recipe with you that I liked the sound of but it

was

> disappointing to me. I would like to figure out just what to do to

> it to improve it.

>

>

>

>

>

>