Cornbread (For Dressing)

We are a cornbread loving family but I'm going to pass on this recipe. It might be perfect for turning into dressing but it's super dry and crumbly. Not, in my opinion, good for just eating. I did like the addition of bacon grease though! Also, I think 35 minutes was too long. I would bake it for 25 and keep an eye on it.

Here's my interpretation of the recipe:

Cornbread (For Dressing)

From: Southern Living 1984 pg. 321

2 cups corn meal

2 teaspoons baking powder

1 teaspoon (baking) soda

1 teaspoon salt

2 eggs, beaten

2 cups buttermilk

2 Tablespoons bacon drippings - or crisco

Bake 450º - 35 minutes

* I would melt the bacon drippings if somewhat solid so it's easier to incorporate into the batter.

* I would bake it for 20-25 minutes and keep an eye on it. 35 minutes was a little too long for my liking.

 

I hope you enjoy and give this recipe a second chance in your kitchen too.

Cornbread Salad

The only package of cornbread I could think of.

Everything chopped and ready to mix.

All mixed together.

Who loves cornbread besides me? I love all kinds. Sweet, not sweet, jalapeno, messican style, all of it. As a side note, there's a healthy store here called Sprout's and they make a jalapeno cornbread that's more like a cake. Y'all it's so stinkin' good! Anyway, this recipe definitely caught my attention. I didn't know what packages of cornbread were used. The only one I know about is Jiffy, so that's what I used. I made it the day before and completely forgot to take a picture...oops! After baking it, I HAD to cut a little corner and taste it (for quality control of course :)) and I totally forgot it was a sweet cornbread. I was worried how the sweet and savory would work together but it totally worked in my opinion. I was thinking this would be more like a Thanksgiving side but after tasting it, I think it would be great as a side for Easter. The one thing I would change would be to cut back a bit on the green onion. I love onions, but my bunch must have been super strong. Total onion breath! Haha! Anyway I really liked this recipe! I'll definitely make it again :) 

Here's my interpretation of the recipe:

Cornbread Salad

2 packages cornbread (cooked & crumbled)

1 bunch chopped green onions

3 stalks chopped celery* (see note at the end)

1 chopped bell pepper

8 slices crisp bacon, chopped

1 cup mayo

2 chopped tomatoes

Combine all ingredients.

Chill & enjoy!

*I baked the cornbread the day before.

*The recipe calls for 3 stalks of celery. Technically when you buy a package of celery, you're buying one stalk of it. The pieces you break off are called ribs. I usually follow these recipes exactly, but after discussing it with my mom, we both decided that 3 packages of celery would be a bit much. So I used 3 ribs of celery and it was the perfect amount. 

 

I hope you enjoy and give this recipe a second chance in your kitchen too.