I took this to our family Thanksgiving potluck this year. I was told to not come back for future Thanksgivings without this dressing! Many, many compliments on this and I'm making it again for Christmas!
No holiday meal is complete without homemade cornbread dressing. To save time, make the cornbread one day ahead.
- 2 cups yellow cornmeal
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 cups milk
- 2 large eggs
- 1/2 cup vegetable oil
- 4 pounds hot breakfast sausage
- 1 large onion, chopped
- 1 green bell pepper, seeded and chopped
- 1/8 teaspoon ground red pepper
- 6 (14-ounce) cans chicken broth
- Combine first 5 ingredients in a large bowl. Stir in milk, eggs, and oil. Pour batter into a lightly greased 13- x 9-inch pan and bake at 425° for 20 to 25 minutes or until golden. Let cool in pan; finely crumble into a very large bowl.
- Brown sausage in a large skillet, in batches if necessary, stirring until it crumbles and is no longer pink; drain, reserving 3 tablespoons drippings. Return reserved drippings and sausage to skillet, and stir in onion and next 2 ingredients. Cook over medium heat 7 minutes or until tender, stirring often. Add sausage and vegetables to cornbread in bowl, and stir well. Pour chicken broth over cornbread mixture; stir well. (Mixture will be wet.)
- Spoon dressing into a lightly greased roasting pan. Bake, uncovered, at 350° for 1 hour or until set and browned.
If you like your dressing a little more firm, reduce the amount of broth by 1/2 cup.
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