cornbread dressing

Monica F. Cox

Cornbread Dressing

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Author: Monica F. Cox, PhD

Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour

This is an adaptation of my mother's recipe.

Ingredients

• 2 boxes of Jiffy cornbread mix (prepare per box instructions)
• 2 stalks of celery
• 1/2 bell pepper
• 1/2 onion
• 1 can of low-fat cream of mushroom soup
• 1 cup of no or low sodium chicken broth
• 1 teaspoon of paprika
• 1 teaspoon of thyme
• 1 teaspoon of sage
• Salt and pepper to taste

Protocol

1. Bake Jiffy mix per box instructions.
2. Remove cooked cornbread from the pan and place into large mixing bowl. Break the cornbread into pieces.
3. Dice onions, celery, and bell pepper, and add to the bowl.
4. Pour the soup and broth into the bowl.
5. Add spices, salt, and pepper.
6. Stir ingredients thoroughly until the mix is wet and ingredients are combined well. If the mix is too dry, add more broth slowly.
7. (Note that the mix should be wet, not soupy.)
8. Pour the mix into a greased glass baking pan.
9. Cover with foil for the first 30 minutes of cooking and remove for the last 15 minutes. The dressing is done when it is dry.

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