Every year, I make cornbread dressing for Thanksgiving, which usually takes place at my house. Last year, one of my favorite friends told me that their mom makes her cornbread dressing with the combination of cornbread and biscuits: Biscuit-Cornbread Dressing. I was so excited to try it and of course, I was wowed at the results. It was awesome, really southern, and everyone loved it! My kids request it anytime they want pure southern down-home comfort food and are looking forward to having it again this Thanksgiving.
Note: If you don’t have the time to make your own cornbread and biscuits, use store-bought or packaged cornbread or frozen biscuits. You will need 3 cups of cornbread and 3 cups of biscuits.
2 cups yellow cornmeal
3/4 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups buttermilk
2 tablespoons butter or margarine, melted
10 prepared biscuits, crumbled (about 3 cups) (I used frozen \\\"Southern style\\\" biscuits)
1 large onion, diced
4 stalks celery, diced
1/3 cup finely chopped fresh sage
2 eggs, lightly beaten
4 cups low-salt, fat-free chicken or vegetable broth, undiluted
1 teaspoon freshly ground pepper
2. Stir together buttermilk, egg, and butter; add to dry ingredients, stirring just until moistened. Pour cornmeal batter in hot skillet. Bake at 425F for 25 minutes or until golden. Remove from pan immediately. Crumble cornbread into a large bowl;
3. Crumble cornbread and biscuits into a large bowl; add onions and celery, and saute until tender. Stir in sage, and saute 1 more minute.
2. Stir vegetables, eggs, chicken broth, and pepper into cornbread mixture; pour evenly into 1 lightly greased 13- x 9-inch baking dish. Cover and chill 8 hours, if desired. Bake, uncovered, at 375° for 35 to 40 minutes or until golden brown.