by Kat Robinson
Rising to the call, dottholiday submits a couple of fantastic cornbread-related recipes to add to the Thanksgiving melee... Damn Yankee Oyster Dressing and Bertha Marie Weisse's Cornbread (neither of which is pictured here; that's a photo I had in my files). Keep sendin' 'em, I'll keep bloggin' 'em. Recipes on the jump.
UPDATE: Kay Brockwell has added her contribution to the mix... check the comments.
Damn Yankee Oyster Dressing
Dressage Damné D'Huître De Yankee
(A Southerners variation on New England Oyster Dressing)
Side Dish: Dressing
2 cups finely chopped celery
2 cups finely chopped onion
1 cup butter
1 tsp lemon-pepper seasoning
1 tsp fresh tarragon
2 tsp salt
1 tsp poultry seasoning
1 tsp lemon juice
1/4 tsp mace
2 pints fresh oysters with liquor, undrained and cut into 1-inch pieces
1-9" skillet dried cornbread, cubed (Use Bertha Marie Weisse's Cornbread recipe see below)
In a large skillet, over medium-high heat, sauté celery and onion in butter till tender. Add salt, lemon-pepper, poultry seasoning, lemon juice, mace, tarragon and oysters in liquor. Reduce heat, cover skillet and simmer 10 minutes or until edges of oysters begin to curl.
In a large bowl combine oyster mixture and bread cubes. Spoon dressing into lightly greased, 2-quart casserole dish. Bake, uncovered, at 325 deg F for 25 minutes.
Bertha Marie Weisse's Cornbread
Pain du Farine de Grand Mere
Makes 18 Sticks or One 9" Skillet
1 tsp baking soda
1 tsp baking powder
2 cup buttermilk
18 tsp bacon drippings (grease)
2 cusp yellow cornmeal
1 tsp salt
Preheat the oven to 350 deg F. Add 1 tsp bacon drippings (grease) to each cornbread stick mold. Place molds in oven to heat.
Place cornmeal, baking soda, baking powder, and salt in a medium mixing bowl. Mix ingredients well by stirring. Break egg in center of dry ingredients. Add buttermilk while stirring to mix ingredients. Beat mixture well.
Remove molds from oven and pour hot bacon drippings into mixture. Beat mixture well. Pour into molds and place molds in oven. Bake at 350 deg F for 20 minutes or until golden brown.