I’ve always been a fan of comfort food, and one dish that holds a special place in my heart is Cornbread Dressing. This Southern classic is the epitome of homey, heart-warming food. The recipe I’m sharing today has been passed down through generations in my family, and it’s a staple at our Thanksgiving table. But it’s not just for Thanksgiving – this versatile dish can be a year-round favorite. The cornbread, combined with ground meat, onions, bell pepper, and garlic, creates a symphony of flavors that’s hard to resist. Making Cornbread Dressing is like performing a comforting ritual. The aromas that fill the kitchen while it’s baking bring back a flood of fond memories. The process itself is fairly simple, but the outcome is a complex and satisfying dish that’s worth every bit of effort. What I love most about this recipe is its adaptability. You can tweak it to suit your preference – add more veggies, replace the meat, or even make it vegetarian! No matter how you make it, this Cornbread Dressing is sure to win over your taste buds and heart.
Ingredients
- 1 pan of your favorite cornbread
- 6 slices of white bread
- 1/2 lb. ground meat
- 1 stick butter
- 1 large onion, chopped
- 6 cloves (small) garlic, minced
- 1 small bell pepper, chopped
- 1 tsp. thyme
- 1 tsp. celery salt
- 2 eggs, slightly beaten
- salt and pepper to taste
Baking Instructions
- Break both kinds of bread in small pieces.
- If chicken stock is available, use enough to moisten breads (if not use water).
- Heat butter in skillet and add meat, onions, bell pepper, pepper and garlic.
- Cook until meat is done.
- Add seasonings.
- Mix lightly, add bread to mixture.
- Toss lightly with fork and add eggs; toss again.
- Put in a greased baking dish and bake 30 minutes at 350 degrees.
Calorie: 450
Total cooking time: 1 hour
Difficulty level: Medium
The “Breaking Bread” Chronicles
The kitchen was my battlefield, and I was armed only with my trusty wooden spoon and an assortment of ingredients, ready to tackle the task at hand: making Cornbread Dressing. Today’s ammo included 1 pan of your favorite cornbread, 6 slices of white bread, 1/2 lb. ground meat, 1 stick butter, 1 large onion, 6 cloves (small) garlic, 1 small bell pepper, 1 tsp. thyme, 1 tsp. celery salt, 2 eggs, and the ever-controversial salt and pepper to taste.
The Great Bread Catastrophe
First order of business: break both kinds of bread into small pieces. Sounds easy enough, right? Well, let me tell you, there’s an art to this. You don’t want to end up with bread dust. You need chunks, chunks that would make a chipmunk proud. After a few mishaps including a white bread snowstorm in the kitchen, I finally got the hang of it.
The Stock Situation
Now, if you happen to have chicken stock lying around, use it to moisten the bread. If not, no worries, water works just fine. I, being the forgetful culinary genius I am, had completely forgotten to pick up chicken stock. So, tap water it was!
The Sauté Soiree
Next, I heated a stick of butter in a skillet and added the ground meat, onions, bell pepper, pepper, and garlic. The aroma was heavenly, as if my kitchen had been temporarily transported to a five-star restaurant. I cooked until the meat was done, which, to my surprise, didn’t turn into a charred disaster.
Spicing up Life
Then came the seasonings. Thyme, celery salt, and a generous sprinkling of salt and pepper. With every pinch and dash, the flavor profile grew more complex, like a plot twist in a gourmet soap opera.
The Bread-Meat Meetup
The seasoned meat and veggie mixture met their bready counterparts with a sizzle and a pop. As I tossed the bread into the pan, it was like a reunion of old friends – if your friends were food ingredients and the reunion was in a hot skillet.
Egg-citing Developments
Next, came the eggs, beaten slightly, as if they’d insulted my mother. I added them into the mix, tossing it all once more with my trusty fork. I had to remind myself a few times that this wasn’t a salad. The tossing was purely for mixing purposes, not for my inner Caesar salad enthusiast.
The Oven Ordeal
Finally, it was time to put the mixture into a greased baking dish and bake for 30 minutes at 350 degrees. As I popped it into the oven, I couldn’t help but feel a bit like a proud parent sending their kid off to school for the first time.
The Taste Test
After what felt like an eternity (or 30 minutes, for those of you who live in real-time), the Cornbread Dressing was ready. It was golden brown, aromatic, and to my utter shock, tasted pretty darn good.
So, there you have it, folks. My wild ride through the culinary world, one bread chunk and ground meat mishap at a time. If I can do it, so can you. From one kitchen warrior to another, happy cooking!
