It’s one of the pillars of Southern cooking, but it’s a black, white, and Native American cornbread.
Grind corn coarsely and you’ve got grits; so kernels in alkali, and you’ve got hominy. Leaven cornmeal finely ground with baking powder, and you’ve got cornbread.
Southern hushpuppies and corn pone, New England Johnsakes; cooked in a skillet or in muffin tins; flavored with cheese, herbs, or jalapenos cornbread in any incarnation, which is made of a favorite of Native American and pioneer mothers and keeps it on tables across the country today.
- 1 full recipe for Southern Buttermilk Cornbread
- 3 piece sliced sandwich bread or 3 buttermilk biscuits
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon rubbed sage optional
- 3 large eggs
- 1 onion medium diced
- 2 celery stalks diced
- 1/2 cup of butter sliced
- 4 cups cream of chicken soup
- 6 cups of chicken stock.
- Preheat oven to 350º F.
- All the cornbread and white bread slices into a large bowl. Add salt, pepper, eggs, onion, celery, butter, cream of chicken soup, and chicken stock. Stir until well-combined.
- Pour dressing into two 9×13 baking dishes and bake until lightly browned, about 30 – 43 minutes. To test doneness, shake casserole dish lightly. If the center of the dressing moves, then the dressing is not cooked through in the center. Continue to bake until the dressing is set throughout.