My father always makes a sweet cornbread dressing at Thanksgiving. He’s done it for years. It’s delicious, but he makes it with cans of soup rather than fresh ingredients. So when I was craving some the other day, I reformed the recipe and created a similar one from scratch. I threw in some bacon to, because bacon.
1 package of Jiffy cornbread mix (16 ounce)
1/2 pound bacon, cooked and crumbled
2 tbsp. butter
1/2 cup celery, chopped
1/2 cup mushrooms, chopped
1 small Vidalia onion
2 eggs, beaten
2 cups vegetable broth
2 tbsp. fresh sage
1 tbsp. fresh rosemary
1 tbsp. fresh thyme
salt and pepper to taste
Cook the Jiffy cornbread according to the directions on the package. Cool and crumble.
Cook the bacon and crumble it up. Reserve the grease.
Preheat oven to 350F. Grease a 9″ x 13″ baking dish.
In a large skillet, melt the butter, and suttee the veggies until soft.
In a large bowl, combine the bacon, veggies, cornbread, eggs, broth, and spices; mix well. It’s possible that you will need a bit more liquid; you want it to be very moist, but not soupy. Think of a good dressing like a cake. You’re kinda making a batter here.
Place into the baking dish and bake for about 35 minutes. If you had to add broth, you may need a second smaller pan to bake some extra in, but it should all fit in a 9×13.
Your finished product should be solid, but nice and moist.
OPTIONAL: Use the reserved bacon grease to make a gravy. If you use corn flour for this, you can make a sweet and savory gravy that will compliment the cornbread dressing.