For the cornbread: preheat oven to 450°F. Instead of the oil in the recipe on the bag of mix, put about ¼ to ⅓ c. of bacon grease in an iron skillet. Put the skillet in the oven to melt the bacon grease. Combine other ingredients (egg, buttermilk, cornbread mix) in a bowl and mix lightly. When the fat is melted and hot, remove the skillet from the oven and pour the melted fat into the cornbread mix. Stir lightly to combine and immediately pour into the hot skillet. Bake. Remove cornbread from the iron skillet, because you need it for the next step.
Dressing: Using the same iron skillet, melt the butter and add the celery and onion. Cook until the onion is clear. Turn off the heat and add the cornbread (crumbled). Mix so that the onions and celery are evenly distributed. Add stock/broth to moisten. It should be fairly wet, since the dressing will be baked afterward.
Move the dressing into a baking dish. At this point, you can put it in the fridge until you are ready to bake it. Bake at 350°F until hot all the way through.
My cornbread mix uses egg and buttermilk. It is "Southern cornbread" -- not sweet. If my son, Daniel is around and helping me, we might need 2 batches of cornbread since we seem to be unable to resist eating some of it right out of the oven -- and we need a entire recipe for the dressing.
I admit that I struggle with “the Church” and with the apparent ideologies of parts of the church that I deal with… like the Cursillo Movement. I admit that I struggle to be inclusive, to remember and love these entities that I struggle with, even when we diverge on interpretation, or when I feel like […]
Not long ago the Sunday Gospel was the Transfiguration — Jesus takes Peter, James and John up the mountain where they see Jesus as he truly his. The gospel says “transfigured”, but in many ways it seems to be transformation or metamorphosis. Like the resurrection where Jesus becomes the Christ. The interesting term to me […]