Bigmista's Cornbread Dressing


Here's my recipe for a simple Cornbread dressing. I used to make Mrs. Cubbison's stuffing until I learned how to make cornbread (not Jiffy}. Then my dressing leveled up big time! I know how you all hate stories before the recipe so let's get it. Cornbread 2 cups Cornmeal 1 1/2 cups AP flour 1 tbsp kosher salt 2 tsp baking soda 2 tsp baking powder 2 cups Milk (buttermilk if available) 3 eggs (beaten) 1 stick melted butter

3 tbsp bacon fat (if not available, use butter) Dressing 1 pack chicken gizzards (livers and hearts all acceptable) 3 tbsp Worcestershire sauce 1 tbsp chicken bouillon 1 medium onion, chopped 2 stalks celery, chopped 2 jalapeños, seeded and chopped 5 cloves garlic, chopped 1 1/2 qts. chicken broth (homemade if possible) Salt Pepper Granulated Garlic Italian Seasoning Smoked Paprika Directions: 1. Put the gizzards in a pot over medium-high heat and cover with water, chicken boullion and the Worcestershire. Boil for 2 hours or until tender. Skim off any scum floating on top. 2. Make the cornbread while gizzards are boiling. 3. Add all dry cornbread ingredients in a mixing bowl. Mix well. 4. In a separate bowl, mix the milk and the beaten eggs. 5. Pour the wet stuff onto the dry stuff. MIx well. 6. Add the melted butter and mix well again. It should be a little thicker than pancake batter. 7. Preheat the oven to 425°F. 8. Heat the bacon fat in a cast-iron skillet. 9. Pour the batter into the skillet. 10. Put in the oven and bake for 30 mins or until golden brown and a toothpick comes out clean, 11. Let the cornbread and the gizzards cool completely.

12. Crumble the cornbread in a large bowl. 13. Finely chop the gizzards. Save the liquid they are in. 14. Saute the Trinity (onions, celery, and jalapenos) in butter and olive oil. 15. Add the chopped gizzards and the liquid. 16. Add 1qt of the chicken broth. 17. Season my damn food with the salt, black pepper, granulated garlic, Italian Seasoning, and smoked paprika. How much? Do what feels right. 18. Pour this mixture over the crumbled cornbread. Mix until everything is moist. 19. Now start adding the extra 1/2 quart of chicken broth until everything is extra moist. Trust me, nobody wants dry ass dressing. 20. Put all this mix into a large casserole or a half pan. 21. Cover with foil and bake at 350°F for 30 minutes. 22. Uncover the dish bake 10 more minutes. 23 Remove from the oven and serve it up!

Enjoy! Don't forget to join as a member and subscribe to our mailing list so you will be notified of every post! Bigmista

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