Evening Edge
What’s For Dinner?
DEL.ICIO.USEtta's Buttermilk Corn-bread Dressing
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Cuisine: Southern
WHAT CAN I BRING?
Perfect for: Holiday meals, large gatherings, buffets.
Make and take: Bake, cover with foil and carry. Can be served warm or at room temperature. The leftovers store well in the refrigerator and can be reheated in the oven or microwave.
Made famous by: Dot Hill of Rockmart, who got this recipe many years ago from her mother, Etta Campbell. "I make it at Thanksgiving, a lot of times at Christmas, or whenever people make a special request, " Hill said.
Tip: Hill doubles the recipe and bakes it in a 12-by-18-inch pan . . . enough for 36 servings. You could also make that quantity in two 9-by-13-inch pans.
Hands on time: 30 minutes Total time: 4 hours Serves: 18
Ingredients:
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Etta's Buttermilk Corn-bread Dressing
For the corn bread:
4 cups corn-bread mix
4 eggs
4 tablespoons olive oil
1/2 cup mayonnaise
3 cups buttermilk
For the dressing:
2 ribs celery, chopped in small dice
1 medium onion, chopped in small dice
3 cooked and cooled biscuits, crumbled (optional)
2 eggs
1 (15-ounce) can reduced-sodium chicken or vegetable broth
3 to 3 1/2 cups buttermilk
Instructions:
To prepare the corn bread: Preheat oven to 425 degrees. Grease a 9-by-13-inch baking pan. Place the corn-bread mix in a large mixing bowl. In a medium bowl, whisk together the eggs, olive oil, mayonnaise and buttermilk. Whisk into the dry mix in a few swift strokes. Pour the mixture into the prepared pan and bake for 25 to 30 minutes, until a tester inserted in the middle comes out clean. Remove from the oven and cool completely. (Can be made the day before.)
To prepare the dressing: Preheat oven to 300 degrees. Lightly grease a 9-by-13-inch pan. Crumble the cooled corn bread into a large bowl. Add the celery and onion and stir to combine. Add the crumbled biscuits, if using. Whisk together the eggs and broth and stir into the corn-bread mixture. Stir in enough buttermilk to make a batter about the same consistency as the corn-bread batter itself. Spoon the mixture into the prepared pan and bake on the lowest rack about 1 1/2 to 1 3/4 hours, until a tester inserted in the middle comes out clean. Let cool about 15 minutes, then cut into squares.
To prepare the dressing: Preheat oven to 300 degrees. Lightly grease a 9-by-13-inch pan. Crumble the cooled corn bread into a large bowl. Add the celery and onion and stir to combine. Add the crumbled biscuits, if using. Whisk together the eggs and broth and stir into the corn-bread mixture. Stir in enough buttermilk to make a batter about the same consistency as the corn-bread batter itself. Spoon the mixture into the prepared pan and bake on the lowest rack about 1 1/2 to 1 3/4 hours, until a tester inserted in the middle comes out clean. Let cool about 15 minutes, then cut into squares.
Notes:
A great thing about Dot Hill's delicious corn-bread dressing is that it can be cut and served in squares -- perfect for big gatherings and buffet lines.
Nutrition:
Per serving: 241 calories (percent of calories from fat, 50), 8 grams protein, 22 grams carbohydrates, 2 grams fiber, 14 grams fat (3 grams saturated), 76 milligrams cholesterol, 476 milligrams sodium.
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