I’ve got a lot of things to update here soon 🙂 But FIRST since it’s the week of Thanksgiving, I wanna share my favorite recipe with you.
***WARNING: It is NOT clean eating nor healthy! This is something that I eat 2-3 days a year (Thanksgiving Day, Christmas Day, and holiday potluck at work) so I don’t beat myself up over it, and I want to share it with my friends!
My recipe uses a TON of bell peppers, which is how it gets its very green color – Don’t worry though! The finished product cooks up to a pretty golden brown color (yummmmm).
This recipe was passed down to me from my sweet mother; I call her Mom but her family in South Carolina calls her Betty Sue. Dad calls her Betsy when he wants to butter her up. So, since this comes from her side of the family, I call it the Sims Family Cornbread Dressing Recipe!
- 4 packets sweet cornbread mix (I use Martha White or Gladiola brand)
- 10 large eggs, room temperature
- 2 cups milk
- 3 tsps oil
- ½ stick butter
- 5 slices whole wheat bread
- ¼ loaf French bread
- 10 saltine crackers
- 6 large stalks celery
- 4 green bell peppers
- 2 bunches green onions
- 32 oz low-sodium chicken broth (or use homemade!)
- ¼ cup water
- 4 tsp poultry seasoning
- 1 tsp rubbed sage
- 1 tsp fresh black pepper
- Preheat oven to 400F
- Drizzle some oil in 2 cast-iron skillets & place skillets in oven during preheating.
- Empty cornbread mix into large mixing bowl.
- Add milk and 4 eggs and whisk until mixed well.
- Pour half the batter into each cast-iron skillet.
- Bake at 400F for 17-22 minutes or until cooked through (test with a knife or toothpick).
- Remove from oven, cool for 5 minutes, and place on a rack or plate for cooling.
- Set aside until time to prepare dressing.
- To prepare dressing:
- Preheat oven to 375F.
- Crumble cornbread, loaf bread, saltines, and French bread into extra large mixing bowl.
- Puree the vegetables with the water, and pour into the bread mixture.
- Add eggs and chicken broth; mix well.
- Add poultry seasoning, sage, and pepper, and stir to ensure it is mixed through.
- Use remaining oil to grease baking dishes.
- Pour mixture into baking dishes, and place slices of butter on top for browning.
- Bake for 45 minutes or until top is golden brown.
Once everything is mixed well and ready to cook, it should be pretty slushy.
I've made this in glass baking dishes, as well as using disposable tinfoil baking trays for potlucks - either one works great!!
There are a TON of different ways to make cornbread dressing – some folks don’t use any bread at all besides the cornbread, and some folks add meats, cheeses, potatoes, all sorts of things! In the south, as with all family recipes, I think you’ll find that many of us are “militant” about our recipes, hahaha! As an adult, I’m admitting that there are ways to make dressing DIFFERENTLY than mine, but as a Southern Woman ™, I believe in my soul that my dressing is THE dressing to end all dressings (bahahaha).
Some people see how green mine is, before cooking, and they make yucky faces or think that green dressing is “crazy” – but once it’s in the oven and they smell its aroma throughout the house… Oh they change their mind 😉
What is YOUR favorite holiday recipe, and why is it special to you??