Cornbread Dressing

Servings: 8 people
Author: Kenneth

Equipment

  • hand mixer, large bowl, rubber spatula, dry measuring cups, dry measuring spoons, 8x8, 4 qt. pot, 12-inch skillet, 9 x 13 baking pan

Ingredients

  • Cornbread:
  • 1 ½ cups masa corn flour
  • ½ cup all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup sugar
  • 1 teaspoons salt
  • 2 eggs beaten
  • 2 tablespoons cold plus 2 tablespoons unsalted butter, melted
  • 1 cup buttermilk
  • Cornbread Dressing:
  • 1 lbs. gizzards boiled, sinew removed, chopped
  • 2 tablespoon oil
  • 1 lbs. 80/20 ground chuck
  • 1 onion chopped
  • 1 bell pepper chopped
  • 2 celery stalks chopped
  • 2 garlic cloves chopped
  • 1 tablespoon rubbed sage
  • 1 teaspoon dry thyme
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 1 teaspoon cayenne
  • 1 tablespoon Lea & Perrins worcestershire sauce
  • ½ cup gizzard stock
  • 4 green onions chopped