Name: 150 Yr. Old Cornbread Dressing & Gibl... | Collard Valley Cooks | Gan Jing World
Uploaded: 2021-10-31T04:00:00.000Z
Duration: 13 min 45 s
Description: Southern Cornbread Dressing– Cook Like Mama Did – Collard Valley Cooks This is an Old Fashioned Cor... | Videos | Gan Jing World - Technology for Humanity | Video & Movie Streaming

Collard Valley Cooks

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Southern Cornbread Dressing– Cook Like Mama Did – Collard Valley Cooks 
This is an Old Fashioned Cornbread Dressing Recipe.  My granny used her old biscuits and a pone of cornbread in her dressing.  She didn't use canned soups and she made a giblet gravy to go with it. 
Find printable recipe on our website here: https://www.collardvalleycooks.com/100-year-old-cornbread-dressing.html
Tammy's Cornbread Dressing: https://www.youtube.com/watch?v=BtMzOHm-eo0
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Biscuits like Granny’s
2 CUPS SELF-RISING FLOUR (WHITE LILY)
1 PINCH BAKING SODA
3/4 -1 CUP WHOLE BUTTERMILK
1/4 CUP CRISCO SHORTENING
Blend Crisco and flour together with pastry blender, blending fork or with regular fork until shortening is pea sized.  Add a dash of soda and mix well.  Add buttermilk a little at a time until all flour is wet.  Just until blended not runny at all. Note: Amount of buttermilk can vary depending on type you buy.  Some are thin while others are thick.  
Sift flour out on counter and put out dough.  Sift flour on top then knead 7-10 times.  Pat dough about as high as biscuit cutter (3/4 to 1 inch high).  Cut out biscuits and place in pan greased with shortening.  Take buttermilk and pat tops of biscuits- bake at 450 degrees for 20 minutes.  When done flip upside down to keep bottoms from sweating. Enjoy!  

Granny’s-Cornbread Dressing
Preheat oven to 350 degrees: 
MELT 1 STICK SALTED BUTTER IN LARGE BOWL
THEN ADD:
1 CUP CHOPPED CELERY (FINE)
1 LARGE ONION CHOPPED
2 RAW EGGS
ONE 2-CUP CORNBREAD RECIPE (BAKED & CRUMBLED)
4-5 HOMEMADE BISCUITS (CRUMBLE AND TOAST)
1 TSP. SAGE
4 CUPS CHICKEN STOCK (BOIL A FRYER CHICKEN, DON’T USE CANNED)
1/2 TSP. SALT
1/2 TSP. PEPPER
Mix well.  Spray a 13x9 cake pan.  Bake at 350 degrees until set.  Takes at least 1 hour.  Serve with Granny’s Giblet Gravy pg. 94! Serves 12.
“This is my Granny Benefield’s recipe.  My recipe is in the Volume One Cookbook.  Both are delicious, but this one is old-fashioned (no soups) …Tammy

Cornbread
Crunchy Cornbread
2 CUPS BUTTERMILK CORNMEAL (SELF-RISING)
6 TBSP.  SALTED BUTTER OR MARGARINE -MELTED
1 TBSP. GRANULATED SUGAR (OPTIONAL)
1 1/2 CUPS WHOLE BUTTERMILK
1/4 CUP CORN OIL
1 RAW EGG
10” iron skillet:   grease with shortening then sprinkle with 1/4 cup of cornmeal on sides and bottom. Combine above ingredients and mix well-add to skillet.  Bake at 425 degrees until good and brown. Approx.: 40 minutes
Remove from the oven and flip upside down on a plate.
Caution: Iron skillet will be HOT. Use two potholders to remove it from the oven to flip!

150 Yr. Old Cornbread Dressing & Giblet Gravy, Best Old Fashioned Southern Cooks

Collard Valley Cooks