DIY Seasoned Cornbread Dressing/Stuffing Mix

It is really very easy to make your own seasoned cornbread dressing/stuffing mix.  Just add seasonings to a batch of cornbread and then crumble it and dry it out.  The crumbled cornbread can be left to dry at room temperature if there is time, or it can be dried out in the oven.  I usually dry my cornbread in the oven as I have a small kitchen with little room, and, you all know, I rarely plan ahead.

I  use 2 t. of poultry seasoning to a batch of cornbread.  This can be varied according to personal tastes.  Yesterday I posted a recipe for DIY Poultry Seasoning if you would like to make your own.

Here is my recipe and method for making  cornbread dressing/stuffing mix.

DIY Cornbread Dressing/Stuffing Mix
1 c. cornmeal
1 c. flour
2 T. sugar (opt.)
1 T. plus 1/2 t. baking powder
1 t. salt
2 t. poultry seasoning
1/4 c. butter, melted and cooled
1 c. milk
1 egg

In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, salt and poultry seasoning.  Mix to combine.  Place butter in a 2-cup glass measuring cup, cover and melt in the microwave, about 1 minute at 50 percent power.  Let cool.  Add milk until mixture reaches the 1 1/4 c. mark on the measuring cup.  Add egg and mix well.  Pour liquid mixture into dry ingredients and stir just to combine.  The mixture will be lumpy.  Do not over mix.  Pour batter into a greased 8-inch square baking pan and bake at 425 degrees about 30 minutes or until golden brown.  Remove from oven and allow to cool in pan for 10 minutes.  Invert cornbread on a rack and cool to room temperature.  Crumble cornbread and place in a 10x15-inch jelly roll pan.  Let dry at room temperature for 2 to 4 days, stirring several times each day.  OR place pan in a 250-degree oven for 1 1/2 to 2 hours until cornbread crumbs are very dry.  Stir every 30 minutes.  Watch carefully and do not let crumbs get too brown.  Makes about 5 cups of dried cornbread.  I store this is a zip-top bag up to six months.  Use in your favorite dressing/stuffing recipe.

Tomorrow I will be posting a recipe using this cornbread dressing/stuffing mix for Crazy Cooking Challenge.

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DIY Poultry Seasoning

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On Wednesday, I will be posting this month’s Crazy Cooking Challenge which is stuffings.  Leading up to that I am going to do a couple of posts for homemade ingredients for stuffings.

I have recipes that I use year round that have poultry seasoning as an ingredient.  Some people buy poultry seasoning at Thanksgiving time, use it, then let it sit until the next Thanksgiving time when they buy new because they are afraid that what they have is not good.  If you are one of those people, this may be of help to you.

Poultry seasoning is a combination of a number of seasonings that most people already have on hand in their pantry.  The usual ingredients are  sage, thyme, marjoram, rosemary and sometimes basil and oregano.  These can be combined to suit one's personal taste.  I like sage, myself, so use a bit more of that herb.

DIY Poultry Seasoning
Here is the basic combination that I use.  Adjust it to your own taste:
1 1/2 t. dried crumbled sage
1 t. dried thyme
1 t. dried marjoram
1 t. crushed rosemary
1/2 t. coarse ground pepper
1 t. celery seed

Combine ingredients and whirl in a mini food processor or coffee grinder until a medium powder.  You may also use a mortar and pestle.  Makes about 2 T. poultry seasoning.  Store airtight.

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