Mama’s Mouth-Watering Cornbread Dressing Recipe

Today, I’m her to share a mouth-watering cornbread dressing recipe with you.

Our family tradition is turkey and dressing at Thanksgiving but not at Christmas; however, I  know that many of you have turkey and dressing at Christmas.

Therefore, I wanted to share this recipe before Thanksgiving so you might try it for either holiday.

Normally, I make my cornbread dressing from memory just like my Mom did it.  A few years ago a co-worker, Steve and I both volunteered to make cornbread dressing for our office’s Thanksgiving luncheon.  For the sake of consistency I asked Steve if he followed a recipe.  He did, so I asked him if he would share it with me.  Steve graciously shared his grandmother’s recipe with me.  Oh my goodness, it is the best dressing I have ever put in my mouth, simply mouth-watering, but let me warn you it is rich.  Here is the recipe.

Mama’s Mouth-Watering Cornbread Dressing Recipe

First, make the egg bread

Ingredients for egg bread (Cornbread is sometimes called egg bread in the South.

  • 2 cups buttermilk
  • 3 eggs
  • 2 cups self-rising cornmeal
  • 2 sticks butter, melted
  • 1/2 tsp. salt

Beat eggs, add buttermilk together.  Add salt and cornmeal together and beat into egg mixture.  Add melted butter.  Pour mixture into greased pan and bake at 350 degrees until golden brown.

Now prepare the dressing

Ingredients:

  • 1 loaf white bread
  • 2 medium onions chopped
  • 1 cup celery hearts finely chopped
  • 4 eggs
  • 1/2 tsp. pepper
  • 1 cup melted butter
  • Chicken or turkey broth (I use Chicken Broth)

Make dressing while egg bread is hot.  Crumble egg bread and the loaf of white bread together. Soften with broth until bread is moist.  Add beaten eggs, melted butter, pepper, onions, celery, and seasonings.  Mix all ingredients together well.  Add more broth if the mixture is too thick more bread if too thin.  Pour into a buttered baking pan.  Bake at 350 degrees until golden brown.  Remove from oven and pour a cup of broth over the dressing and return to oven for 10 extra minutes.

Cornbread dressing

Now serve the best cornbread dressing you have ever put in your mouth.

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Sharon

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Sharon

How To Make Perpetual Vanilla Extract

Perpetual Vanilla, who knew? Defiantly not me.

Welcome friends, did you know about perpetual vanilla? Here’s what I know now.

Perpetual Vanilla

While on a day trip to the North Georgia Mountains I visited my favorite apple orchard.  They always have lots of beautiful apples but they also sell jams, jellies, sauces, honey, relishes, pickles and apparently perpetual vanilla.  When I saw the bottle, I was immediately intrigued.

The label says, “Herbal products handcrafted in the NE Georgia Mountains”.  The company is Hartley’s Herbs in Cleveland, Georgia.

Here is what you need:

  • Sharp knife
  • Cutting board
  • 3 Vanilla beans (mine are Madagascar organic beans)
  • 5 ounces vodka or light rum
  • a 5-ounce bottle with a tight-fitting cap

You must remove the wax coating on the top of the Perpetual Vanilla bottle.

After removing the top take the vanilla beans out of the bottle.

 Then cut the beans lengthwise to expose the vanilla seeds,

then place the split beans into the bottle.

Next, cover the beans with vodka or light rum.  Be sure to cover the beans completely by filling the bottle to the top.  Place the cap on the bottle and tighten.

Place bottle in a cool dark place for four weeks.  Shake occasionally.  The vanilla darkens over time.  Whenever you use the vanilla refill the bottle with the vodka or rum you originally used thus the designation “Perpetual”.  With normal use, this pure vanilla extract lasts for years.  This is the “true old fashion” way of making an extract.

 My husband’s uncle who was a pharmacist made vanilla extract and gave it to family members but would never tell anyone how he made it.  My husband’s entire family thought there was a secret to the making of his wonderful vanilla extract.  I used my last bottle his vanilla extract years ago.  I am so excited that now I can reproduce that flavorful extract myself.

You can use the proportion of 3 vanilla beans to 5 ounces of alcohol to make the amount of vanilla extract that you want. 

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Always

Sharon

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The World’s Best Chocolate Peanut Butter Fudge

The World’s Best Chocolate Peanut Butter Fudge you say, well at least my kids think so.  This fudge is sumptuous and there is just no better word to describe it.  When you really need something self-indulgent, this fudge is what you want.  The recipe is my adaptation of one in Southern Living back in the 90’s.

fudge

Chocolate Peanut Butter Fudge

2 1/2 Cup Sugar

1/4 Cup Cocoa

1 Cup Milk

1 Tablespoon Light Corn Syrup

1 Stick of Butter divided

1/2 Cup Peanut Butter

2 Teaspoons Vanilla (if you like)

1 Cup Chopped Pecans (if you like)

Combine first four ingredients in a Dutch Oven and cook over medium heat, stirring constantly until sugar dissolves.  Add 2 tablespoons of butter and stir until it melts.  Cover and boil for three minutes.

Remove the cover but continue to cook until the candy reaches 234 degrees or use the old school soft ball method in which  the candy forms a soft ball when you release a small drop into a glass of cool water.  My Mom taught me this method when I was learning to cook.

The candy will be extremely hot so handle with care.  Remove from heat and add remaining butter but do not stir.  Add the vanilla and pecans (if desired).  Let cool for 10 minutes.

With an electric mixer,  beat candy until mixed well and pour into a 9-inch square buttered dish.  Cool, and enjoy.

Yields 3 dozen 1 1/2 inch squares

I omitted the vanilla and chopped pecans but I did place a few pecans on top.  I love the fudge with chopped pecans but my grandkids don’t like the pecans in the fudge.

Chocolate Peanut Butter Fudge both decadent and yummy!  This fudge is a welcome homemade gift.  I put the cut pieces in little paper liners and tuck them in a cute Holiday tin.  

always,

sharon

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(Reposted Recipe)

 

 

The Best Chocolate Peanut Butter Fudge

This fudge is sumptuous there is just no other word that describes it.  I know, I know everyone started a diet today but pin this for later when you really need something decadent.  This recipe is my adaptation of one in Southern Living back in the 90’s.  My kids ask for it every Christmas but I couldn’t find the recipe until this week.

title cpbf

Chocolate Peanut Butter Fudge

2 1/2 Cup Sugar

1/4 Cup Cocoa

1 Cup Milk

1 Tablespoon Light Corn Syrup

1 Stick of Butter divided

1/2 Cup Peanut Butter

2 Teaspoons Vanilla (if you like)

1 Cup Chopped Pecans (if you like)

Combine first four ingredients in a Dutch Oven and cook over medium heat, stirring constantly until sugar dissolves.  Add 2 tablespoons of butter and stir until it melts.  Cover and boil for three minutes.

Remove the cover but continue to cook until the candy reaches 234 degrees or use the old school soft ball method which entails the candy forming a soft ball when you release a small drop into a cool glass of water.

The candy will be extremely hot so handle with care.  Remove from heat and add remaining butter but do not stir.  Add the vanilla and pecans (if desired).  Let cool for 10 minutes.

Beat candy until mixed well and pour into a 9 inch square buttered dish.  Cool and enjoy.

Yields 3 dozen 1 1/2 inch squares

I omitted the vanilla and chopped pecans but I did place a few pecans on top.

Chocolate Peanut Butter Fudge

YUMMY 

I’m glad you stopped by today and be sure to come back soon.  If you don’t already subscribe to my blog be sure to sign up by e-mail on the side bar or Hello bar at the top, so you will never miss a post.  I would love for you to follow me on Pinterest here and Facebook here.  Thanks for visiting and come back soon!

Always

Sharon

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Buttermilk Blueberry Muffins

I don’t normally share recipes but do you remember those blueberry muffins I made a while back?  As promised I am sharing my recipe with you today.   Just a warning if you like really sweet muffins this may not be the recipe for you.

Blueberry Muffins 2

Buttermilk Blueberry Muffins

2 Cups Self Rising Flour

1 egg

3/4 Cup Sugar

1 Scant Cup Buttermilk

2 Tablespoons Smart Balance Omega Cooking Oil

1 Cup Fresh Blueberries

This recipe makes a dozen muffins that are bursting with blueberries.   Place baking cups in the muffin tin.  Please note this recipe is made using a spoon and a fork not an electric mixer.

In a large mixing bowl mix together the dry ingredients with a spoon and set aside.   In another mixing bowl add the egg, buttermilk, and oil and beat with a fork to combine.  Make a well in the center of the dry ingredients and add the liquid ingredients.  Mix with a spoon until all the ingredients are incorporated.  Be sure not to over mix as the muffins will be tough.  Gently fold the blueberries into the batter.

Fill each muffin cup 3/4 full and bake at 375F for about 25 – 30 minutes.

Enjoy with a little butter and a cup of tea.

Blueberry Muffins

I’m glad you stopped by today to see how I make my yummy Buttermilk Blueberry Muffins.  Be sure to come back soon and if you don’t already subscribe to my blog be sure to sign up by e-mail, so you will never miss a post.  I would love for you to follow me on Pinterest here.  Thank you for visiting!

Always,

Sharon

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