Archive for November, 2010

Holiday Homestyle Cornbread Dressing.

Hey all you folks out there in web world!   Here is the homestyle cornbread dressing recipe that I promised you. Most people are either a white bread stuffing person or a cornbread stuffing person. Never the two shall meet!  Which one are you?  Take a vote!

I am definately a down home cornbread stuffing woman.  Well try the recipe and tell me what you think. A lot of people have been bragging on how good their dressing recipe is lately. I won’t brag, but I do think that it’s a flavorful dressing that will go over well during the holidays. Please enjoy!

Cornbread Dressing


One 9 x 13 inch pan of yellow cornbread (see recipe below)

3 stalks celery chopped (cut off tops and bottoms before chopping)

1 large onion chopped

2 cloves of garlic chopped

2 TBSP melted butter

2 TBSP olive oil

2 TBSP chopped flat leaf parsley

1 tsp fresh thyme leaves (don’t use dried herb, if you can’t find fresh omit)

1 tsp poultry seasoning (level be careful not too much!)

1/2   tsp sage (level be careful not too much!)

1 tsp Lawry’s seasoning salt

1/4  tsp black pepper

1 tsp onion powder (not onion salt)

1 egg

1 can Campbell’s cream of mushroom soup

3   1/2  cups Turkey broth drippings or canned chicken broth

In a skillet saute the celery, onions and garlic in the butter and olive oil until soft and translucent. Add garlic last so that it won’t burn. (garlic taste bitter when burnt)

Crumble the cornbread in a big pot or bowl.  Add sauteed vegatables and all other ingredients to crumbled cornbread. If you like a looser dressing you can add extra turkeybroth or chicken broth if you wish.

(To get turkey broth I place my turkey on a rack after I add onions, celery, garlic and water to the pan.  I put water in the turkey roasting pan, as much water as I need broth.  After roasting the turkey I use the broth for my dressing.  Using real broth makes the dressing taste much better.)

Add all of the other ingredients and blend thoroughly.  Pour into a 9 x 13 baking pan that has been sprayed to keep the dressing from sticking. Bake at 350 for 30 minutes and then at 375 until edges begin to brown and the middle is set and hot.

Cornbread Recipe (for dressing)

2 cups all purpose flour

2 cups yellow cornmeal (If you have only white corn meal add yellow food coloring because white cornbread dressing looks weird) 🙂

2 TBSP sugar

2 TBSP baking powder

2 tsp. kosher salt

2 cups milk

3 extra large eggs lightly beaten

1/2  stick melted butter

4 TBSP vegatable oil

Preheat oven to 350 and spray a 9 x 13 inch pan with non stick spray

Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl and stir dry ingredients with a whisk to thoroughly mix ingredients. In a separate bowl combine the milk, eggs, butter and oil.  Break the eggs into a separate bowl before incorporating so you can spot any egg shells that might drop into the bowl.

With a wooden spoon stir the wet ingredients into the dry ingredients. Don’t over mix. Just stir until well blended, a few seconds. Pour the batter into the pan and bake for 30 minutes at 350 then turn up to 400 and bake until top begins to brown and edges are brown. This cornbread can be used for dressing or served alone with a meal.

Hope you guys enjoy. Pastor J


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Looking for a quick soul food recipe for Thanksgiving that’s the “bomb?”  Then try Pastor Joyce’s “Twenty Minute Greens” below:

Pastor Joyce’s 20 Minute Greens


5 strips thick cut bacon chopped  (semi frozen will chop easier)

(Don’t eat pork? Too bad for you 🙂   Try smoked turkey)

3 TBSP olive oil

1- 1/2 onion chopped

2 cloves of garlic chopped

pinch  red pepper flakes to taste

1 box of chicken stock (32 oz)

1 pinch of sugar

4 bags of pre-picked,  pre-washed and pre-cut greens

(2 bags of  turnip and2 bags of  mustard)

Salt to taste

In a large stock pot brown the bacon over a medium heat in the olive oil

Once the bacon is brown, pour off some of the bacon fat and olive oil based on your desired taste.

Add the onion and let it begin to cook until transluscent

Add the garlic and pepper flakes, cook one more minute

Pour in the entire box of chicken stock and (pinch) of sugar

Turn on high and bring to a boil

Add all 4 bags of greens one at a time as they cook down and shrink in size

Once all greens are soft, turn heat to medium low heat and cook until tender

Salt to taste.

Another great taste addition is 3 TBSP of the vinegar from a jar of pickled pepperoncini peppers.

Hope you enjoy!  Love Pastor Joyce

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