Southern cornbread dressing

My husband is from the north and he grew up eating stuffing instead of dressing.   I have tried stuffing, but in my opinion nothing beats some delicious chicken or turkey with cornbread dressing.  Every southern woman has her own special recipe for it, usually handed down from a relative.   To me, the goal one should have when trying recipes is to find one that is moist.  Nothing worse than dry dressing.   Though you can salvage it with some good gravy!

I think I have mastered dressing through the years so I thought I would share my recipe.  Once you have a recipe that you love you will find that it is not a chore to make.  I think it is fun!  This photo does not do it justice as it was taken with my Thanksgiving leftovers!

4 cups cooked, crumbled cornbread

Four slices day old bread crumbled

1 sweet white onion, diced
4 stalks celery, diced
2 pieces bacon, chopped
1 tablespoon butter
1 small can cream of chicken
2 cups chicken stock or broth
1 cup heavy cream
1 tablespoon heavy cream
1 teaspoon Ranch dressing
Sage to taste

Poultry seasoning (to taste)
Sea salt (to taste)
Cracked pepper (to taste)

Preheat oven to 400. Preheat a sauté pan, and melt butter. Add in onions, celery, & bacon. Cook until onions are translucent.

In a large mixing bowl add cornbread and all the ingredients.  Mix until incorporated.

Spray a 9x12 casserole dish with cooking spray. Put in table spoon of heavy cream and sprinkle dry ranch mix into the dish. Spoon in cornbread dressing evenly.  Cover and bake 45 minutes. Uncover and allow the dressing to brown.

Cornbread
3 cups self rising corn meal
1 cup self rising flour
2 cups buttermilk
1 cup canola oil
2 eggs

Mix all in a mixing bowl. Pour into a 9x12 casserole dish sprayed with cooking spray. Cook at 350 for 30-45 minutes or until golden brown.