Eggless Cornbread Dressing

This is adapted from my mother-in-law’s recipe. It’s simple, easy, and scrumptious.

You need: 4 cups crumbled cornbread (this version is eggless); 4 tbsps butter or margarine; 3 stalks celery; 1/2 a large onion; 1 cup vegetable broth; salt, pepper, and thyme to taste.

My vegetable stock had a habanero in it. If you are using non-spicy stock, you could add some heat to the cornbread with jalapenos or cayenne pepper.

How to:

  1. Chop the onions and celery into very small pieces (easy in a food processor).
  2. Sautee them in the butter, first onions then celery. Cook until well done.
  3. Mix gently with the crumbled cornbread.Use a large fork or your hands.
  4. Add enough broth to get the desired consistency. I prefer it to be slightly dry. Mix gently again.
  5. Add salt and pepper, and serve warm.
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