Cornbread dressing is one of the things I bring to all of our Thanksgiving dinners. I have tweaked it over the last five years and this is now my FAVORITE dressing recipe!
Let me first go ahead and say that I make my own cream of onion soup because I have a soy allergy and the canned stuff has lots of soy protein. But, you can use the canned and it is just as good!
2 cups chopped onion
2 cups chopped carrot
1 tablespoon minced garlic
3 cups chicken stock
1 can (10 ounces) cream of onion soup
2 tablespoons butter
1/2 cup butter
2 packages (6 ounce each) buttermilk cornbread muffin mix
1 1/3 cups whole milk
3 large eggs, slightly beaten
1/2 teaspoon ground black pepper
1 teaspoon salt
1 tablespoon poultry seasoning
Preheat oven to 450 degrees. Put 2 tablespoons butter in a 10 inch skillet, place skillet in oven until butter is melted and the skillet is hot. Remove from oven. (You can also use a different 10 inch dish if you do not have a skillet. Just spray with a non-stick cooking spray.)
Combine cornbread mix and milk in a medium mixing bowl. Pour batter into skillet and bake for about 10 minutes or until golden brown. Give the cornbread time to cool then crumble it and set it aside.
Reduce oven temp to 350 degrees.
In a large skillet, melt 1/2 cup butter over medium heat. Add onion, carrot and garlic. Cook for about 10 minutes or until veggies are tender.
Spray a 13X9 inch baking pan with non-stick spray.
In a large mixing bowl, combine crumbled cornbread, veggie mixture, chicken stock, cream of onion soup, eggs, poultry seasoning, salt and pepper. Stir until well combined.
Spoon over into prepared baking dish and bake for 45 minutes to 1 hour or until the center is set.
This recipe makes 10 to 12 servings.