Hi ya’ll, it’s your friendly ghostwriter, Jen, posting for P-Pa Sullivan, his soon to be famous Cornbread and Sausage Dressing….
Ok here are the ingredients for the Cornbread. We doctored this from the original because this is second time and I was not that pleased with the first one as written. The photos are a bit out of order, but if you run your mouse over the pic the title of the photo will pop up and you will see in the recipe below where it is referenced!
Cornbread
4 Tablespoons Butter
1 Teaspoon Vegetable Oil
¾ Cup Stone Ground Yellow Corn Meal
¾ Cup Stone Ground White Corn Meal
½ cup all purpose Flour
2 ½ Teapoons baking powder
1 Teaspoon salt
¼ teaspoon baking soda
2 large Eggs beaten
1 cup sour Cream
Milk as indicated in step 4.
1. Melt butter in small saucepan on low heat until is just turning color. A few minutes.
2. Preheat oven to 400f and rub a 9 inch cast iron skillet with the oil and place into oven to heat oil and skillet. Make sure it does not start smoking.
3. In a bowl big enough to stir every thing combine cornmeal, flour, sugar, baking powder, baking soda and Salt. Add eggs and sour cream to the melted butter and whisk well.
4. Pour into the dry ingredients stirring just until combined. I found that at this point the mix was extremely dry. I added about a ¼ cup of milk and stirred each time until the consistency is a thick pancake batter.
5. Pour the batter into the preheated skillet.
6. Bake about 20 min. and check it with a toothpick. On mine it was very close to done and I put it back in oven and turned the oven off for about 5 minutes longer.
7. Let the this cool in the skillet and then turn it onto a rack so it can cool completely. You will use this in the next part.
Cornbread and Sausage Dressing.
Ingredients
1 pound of Jimmy Dean Sage Pork Sausage it is a Tube.
3 cups of Chopped Celery
2 Onions chopped
Approx. 7 Cups. Crumble up the entire Cornbread loaf
4 cups of seasoned Bread Crumbs.
2 14 oz. cans of Chicken Broth
1 ½ teaspoons of Sage
¼ cup of chopped parsley (actually a bit more to taste
1. Preheat oven to 325 deg. F
2. Place sausage in large skillet on hi heat.
3. As the sausage begins to cook add the Celery, and onions and cook until softened and sausage is turning brown.
4. Set this aside. The original recipe said to drain but we found it very dry. When mixed with the crumbs.
5. In a large bowl combine sausage mixture with the crumbled cornbread, bread crumbs, chicken broth, sage. Picture Dressing 1
6. Apply butter to the sides and bottom of baking dishes to prevent sticking.
7. Mix well and transfer to a 9x13 baking dish and what ever is left (there will be some left) into a second smaller baking dish.
8. Lola’s input put about 8 butter pats on top of each prepared dish. She of course also contributed other ideas. Picture Dressing 5
9. Bake for about 45 min or until well set and cooked through. Enjoy. Picture Dressing 4 number out of order.
10. You can see in last picture where we tasted it.. hehehhe…. Enjoy and if you like post to the blog.
