Monday, November 19, 2012

Lumley Bell's Cornbread Dressing

I am getting really excited about Thanksgiving, and believe it or not it is not just because of the food. This year we are doing something that I have always wanted to do on Thanksgiving. Instead of spending the entire day focused on gluttony we are planning to focus on others for a bit and serve at a local mission. I pray that after serving those in need we have a new appreciation for the many abundant blessings that the Lord has given us.

Although I am most excited about serving, I am still looking forward to indulging in the annual yummies. You may have seen on Facebook that I recently shared that my grandmother's cornbread dressing was my favorite Thanksgiving dish. It is the best I have ever had and think it is the best in the world. Since there is still time for some last minute grocery shopping I thought I would share this treasured Thanksgiving recipe. Sorry there are no photos. I will snap some on Thursday and add them to the post.

My Grandmother, Lumley Bell Vinzetta, Grandfather, and Dad in the 1940s.

This recipes easily feeds 4-6 people, but when all the family is together we double it. 

Buon Appetito!

Lumley Bell's Cornbread Dressing
prep: cornbread (15 minutes) dressing (30 minutes)
bake: cornbread (about 25 minutes) dressing (30-45 minutes)
yield: 9 x 13 pan 
calories: 523
fat grams: 26
carbs: 52 grams

Buttermilk Cornbread:
1 cup yellow cornmeal
1 cup all purpose flour
3/4 tsp. baking soda
2 tsp. baking powder
1 1/2 tsp. salt
3/4 tsp. fresh ground pepper
1 egg, lightly beaten
1 1/2 cup buttermilk
2 Tbsp. butter or bacon fat

  1. Heat oven to 350 degrees. 
  2. Sift dry ingredients. 
  3. Combine egg and buttermilk; add them to the dry ingredients and stir to combine. 
  4. Heat butter in pan in the oven for 10 minutes. Tilt pan to coat. Pour in batter.
  5. Bake 20 or 25 minutes or until passes the toothpick test (Insert toothpick. If it comes out clean the bread is done.)
  6. Dump out so it doesn't get soggy. (This isn't necessary when using for cornbread dressing.)

Cornbread Dressing:
Buttermilk Cornbread, crumbled
1 can water chestnuts (I do not add this. My hubby doesn't care for them.)
3 cans cream of chicken soup
1/2 cup of butter
1 large onion, chopped
1 cup chopped celery
2 sleeves saltine crackers, crushed
Sage to taste (I usually add about 1/2 of a .62 ounce container.)
About 1/2 cup chicken broth (optional)

  1. Heat oven to 350 degrees. 
  2. Saute onions and celery in butter. 
  3. Combine all ingredients except chicken broth into a large mixing bowl. 
  4. Stir until well mixed. 
  5. Put into a greased 9 x 13 inch pan. 
  6. Optional ~ At this time you can pour a little chicken broth over the top to keep the dressing from drying out, or I usually pour it on after it has cooked then let sit until ready to serve. It doesn't take much, no more than 1/2 cup.
  7. Bake 30-45 minutes or until browned. 

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