The 2 Spoons

a favorite, outstanding slow braised beef short ribs.

December 8, 2023 by Becky Spoon

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I’m amazed by the incredible taste of these Slow Braised Beef Short Ribs! They are incredibly tender and practically melt in your mouth. These ribs were cooked slowly in the oven until they reached a level of tenderness where they can be easily separated with a fork.

This meal is ideal for a festive occasion. The way it looks on the plate will impress your guests! You will earn the reputation of being the top chef among your friends! It’s simply exceptional.

what wine should i pair with the shortribs?

According to Food and Wine here are 3 wines that will work well with the braised beef short ribs.

Southern French reds. The rustic Grenache-based blends made in regions such as the Southern Rhone, Provence, and the Languedoc are ideal for braised meats. They offer spicy fruit and coarser tannins that become soft and delicious with richer dishes, like short ribs. One affordable producer to look for: Mas de Gourgonnier. Domaine Charvin from Châteauneuf-du-Pape and Canet-Valette from Saint-Chinian also make reliable bottles.
Chilean Cabernet Sauvignon. Wine geeks often have a hard time pegging Chilean Cabernet when it’s served sight unseen. The red has some of the rich fruit of California wines with a bit more structure (tannins and acid), like Bordeaux. That combination makes Chilean Cab great with short ribs. Look for bottles from Peñalolén or Mapuche.
Tuscan Sangiovese. Sangiovese, grown in subregions of Tuscany such as Chianti, Montepulciano, and Montalcino, is too often reserved for only pizza and pasta. Yes, super-cheap Sangiovese are best saved for lighter food, but pay a few more dollars and you’ll be rewarded with serious reds that have bright cherry fruit and smoky, herbal notes — delicious with beefy short ribs. Try wines from Mastrojanni in Montalcino, Fèlsina in Chianti, or Avignonesi in Montepulciano.

let’s talk about the short ribs.

The short ribs I used are the Chuck Beef Short Ribs commonly seen at BBQ restaurants, the dino rib. Those delectable, generously-sized ribs that have been smoked at numerous Texas BBQ joints. They are huge! Typically, they come in slabs of 5 to 6 ribs and can be purchased from commercial grocery stores. I find them in my local HEB and at Central Market. The slab is usually in cryovac packaging. There are packages of short ribs in the regular meat display which are the same rib, but they have been cut likely in half.

what you need to make these ribs.

1 slab of beef chuck short ribs (typically there are about 5 ribs to a slab) that have been cut through into individual ribs.
Salt and pepper
1/4 cup All purpose flour
3-4 Slices Bacon or pork belly
2 tbsp Olive oil
1 medium onion, diced
3 carrots, diced
2 shallots, diced
2 cups red wine
2 cups beef broth or more if needed to almost cover the ribs.
2 sprigs thyme
2 sprigs rosemary

Begin the recipe by taking the ribs out of the refrigerator. Place them on a sheet pan and season with salt and pepper on all sides. Let the ribs reach room temperature. Next, start by frying bacon in a dutch oven to extract the fat. Another excellent option for this recipe is pork belly, which adds great flavor. I purchase pork belly in a slab form from the meat counter at my local HEB. You can find it here: https://www.heb.com/product-detail/h-e-b-natural-pork-belly/1878246.

After the bacon has rendered and the fat and crisped, I remove it from the pan. I dredge the ribs in flour, add them to the same pan and brown them on all sides. After the browning process, I remove the ribs and cook carrots and shallots, add wine, then broth and the ribs back in. The complete instructions are in the recipe.

Amazing Slow Braised Beef Short Ribs Over Creamy Mashed Potatoes

I served these braised beef short ribs over creamy mashed potatoes. Here’s my recipe for delicious mashed potatoes! https://the2spoons.com/delicious-buttery-mashed-potatoes/.

Would you like another slow cooked recipe? Honestly, they are my favorite. What about you? the best beef stew over creamy polenta.

Here’s the recipe for these slow braised beef short ribs! Enjoy!

Slow Braised Beef Short Ribs

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Course dinner, Lunch, Main Course

Cuisine American

Ingredients

1 slab of beef chuck short ribs (typically there are about 5 ribs to a slab) that have been cut through into individual ribs.
Salt and pepper
1/4 cup All purpose flour
3-4 Slices Bacon, or pork belly or salt pork that has been cubed. I used pork belley which is what’s used for salt pork, but it is not cured with salt.
2 tbsp Olive oil
1 medium onion, diced
3 carrots, diced
2 shallots, diced
2 cups red wine
2 cups beef broth or more if needed to almost cover the ribs.
2 sprigs thyme
2 sprigs rosemary

Instructions

Salt and pepper ribs, then dredge in flour. Set aside.
In a large dutch oven, cook bacon, pork belly or salt pork over medium heat until complete crispy and all fat is rendered. Remove and set aside. Do not discard grease.
Add olive oil to pan with the pork grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.
Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.
Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add the pork back in. Add thyme and rosemary sprigs (whole) to the liquid.
Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid.
Serve the ribs on bed of creamy mashed potatoes, spooning a little juice over the top.

Keyword beef ribs, chuck ribs, short ribs, slow braised short ribs

i love this clam chowder.

November 29, 2023 by Becky Spoon

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I really do love clam chowder!! Butter, bacon, cream, seasonings, clams? What is there not to love? A loaf of French bread for sopping is the only addition you need, or some saltines. Seriously. Clam Chowder is great for game day, Christmas holidays, or just at home by the fire or at the beach!

Other than a terrific clam chowder I love fried clams. My parents lived in Seattle for a while. When they returned to Texas, every Christmas eve they would have the most delicious clam chowder, fried oysters, likely fried catfish, a southern favorite in Texas, along with lots of boiled shrimp with a delicious red sauce. It’s fascinating how so many of my memories relate to food.

For clam chowder, I usually use a high quality canned clam and purchased clam juice. When I can get fresh clams I will make the chowder with them. This Cento is a favorite of mine. There are may good brands.https://amzn.to/46BOEaP

The above photos were made with fresh clams. It is delicious either way.

What is clam chowder….

According to Wiki, “Clam chowder is any of several chowder soups containing clams and broth. In addition to clams, common ingredients include diced potatoes, onions, and celery. Other vegetables are not typically used, but small carrot strips or a garnish of parsley might occasionally be added primarily for color. A garnish of bay leaves would add both color and flavor, I used fresh thyme which works beautifully in this chowder.

It is believed that clams were used in chowder because of the relative ease of harvesting them. Clam chowder is usually served with saltine crackers or small, hexagonal oyster crackers.

what are the ingredients?

6 ounces good quality smoked bacon, cut into 1/2 inch wide pieces
6 tbsp butter, divided
2 cups diced carrots
2 cups chopped, yellow onions
2 cups diced celery
4 cups peeled and diced potatoes (I used Yukon gold, new potatoes would be good also)
2 tbsp fresh thyme leaves or dried (I used both)
salt and pepper to taste
1/2 cup flour
1 quart clam juice
2 cups milk or 1 cup milk, 1 cup heavy cream
3 cups chopped clams
Salt pork that has been diced and fried crispy for garnishing or some of the crispy bacon
chopped chives

more game day recipes?

Want more game day recipes? Here’s a couple for you! Game Day! The Best Frank’s RedHot Buffalo Wings https://the2spoons.com/game-day-the-best-franks-redhot-buffalo-wings/.

Game Day Chicago Italian Beef sandwiches: https://the2spoons.com/game-day-chicago-italian-beef/.

There’s several more on my blog, just look under the Category “Game Day” or Appetizers.

i love this clam chowder.

Here’s the recipe for this delicious chowder! Enjoy!

Clam Chowder

What’s not to love! I didn't serve it in a bread bowl like you get in many places in San Francisco because I couldn't find them. Instead I served in a bowl with oyster crackers. A loaf of french bread for sopping would be a great addition.

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Course Appetizer, dinner, Lunch, Main Course, Soup

Cuisine American

Servings 6 servings

Ingredients

6 ounces good quality smoked bacon, cut into 1/2 inch wide pieces
6 tbsp butter, divided
2 cups diced carrots
2 cups chopped, yellow onions
2 cups diced celery
4 cups peeled and diced potatoes (I used Yukon gold, new potatoes would be good also)
2 tbsp fresh thyme leaves or dried (I used both)
salt and pepper to taste
1/2 cup flour
1 quart clam juice
2 cups milk or 1 cup milk, 1 cup heavy cream
3 cups chopped clams
Salt pork that has been diced and fried crispy for garnishing or some of the crispy bacon
chopped chives

Instructions

If you are using canned clams, drain them, reserving the clam juice and set aside both.
Add the bacon and cook slowly so the fat renders and the bacon becomes crispy. Remove the bacon from the skillet, reserving the bacon fat. If there is too much bacon fat, pour off all but maybe 2 or 3 tablespoons. Add the butter.
When the butter has melted, add the carrot, celery and onions, the thyme and a little salt and pepper. Cook about 10 minutes. Add the flour and cook stirring so that it doesn't burn.
Add the clam juice and cook on medium low until the vegetables are tender and the broth has thickened. Add the milk and the heavy cream if using.
Add your clams and just heat gently for just a few minutes. Check for salt and pepper.
Serve in bowls and top with some of the crumbled bacon. Enjoy!

Keyword chowder, clam chowder, clams, fish, game day food, seafood

the best beef stew over creamy polenta.

November 21, 2023 by Becky Spoon

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This beef stew over creamy polenta really is the best. I used short ribs that fell off the bone and their marbling just makes it delicious. The broth is rich mostly because of the short ribs. I use a chuck roast mostly which is very good too, but because I love short ribs so much it occurred to me that I should try this old fashioned beef stew I grew up with using short ribs. If you ever make a basic stew using short ribs, I think it will become your favorite.

Stew is the perfect comfort food in my opinion. I love it year around but especially when it’s cold. I love it with cornbread or just some really fresh saltines and of course big chunks of cheddar cheese. And, a favorite is over polenta. I remember growing up my Dad would make “polenta”. Seriously. It was before polenta was popular. We called it cornmeal mush. Anyway, we’d put the cornmeal mush or polenta in the bottom of the bowl, then add our beef stew! Amazingly Good! That is to this day a favorite way to eat beef stew.

No polenta, just the yummy stew with cornbread!

making the beef stew.

There’s a couple of steps in this recipe, but they are easy and make such a tremendous difference. I always use a well marbled chuck roast or in this instance I used short ribs. You actually could use a combination of oxtails and beef short ribs. I don’t use the stew meat you see in the store because it seems a little tough and it is really lean. You need the fat to make a delicious and rich broth.

I made the stew in the instant pot to save time in producing a very tender meat whether it is chuck roast or short ribs. Of course, you don’t have to make it in an Instant Pot; however, it will take some time to render the fat and to make a very tender ribs or roast, The ingredients and technique will remain the same without an Instant Pot.

My first step is to salt and pepper the short ribs or roast. If using a roast, I cut it into 1 inch cubes. I then brown them on both sides in a little oil on the normal sauté mode in the Instant Pot or on the stovetop in a heavy pan, medium to medium high. I saute in batches if I’m working with a large portion.

more instructions……

I then remove the meat from the pan and add a roughly choppd onion, carrots, celery and garlic. I cook stirring to release the bits from the bottom allowing the onions to become translucent I add the meat back in, the tomatoes , then I add the beef stock to cover the meat by about two inches, stirring to continue to deglaze the pan. I then add a bay leaf and I add one or two sprigs of fresh thyme. I secure the lid of the instant pot and set the Instant Pot for 35 to 45 minutes depending on the size.

At that point you can do a quick release or allow the Instant Pot to cool on it’s on. I check for salt and pepper and adjust. At this time I add additional carrots and potatoes because in the first cook I was building flavors and bringing the meat to fork tender so I just throw in a couple of carrots in for the flavor. Now I want lots of potatoes and carrots added and cooked until they are tender. I then set the instant pot to 10 minutes.

If you are cooking on your stovetop, cook follow the above steps and cook until the meat is tender. It make take 2 to 2 1/2 hours to become fork tender. At that point, check for seasoning, add the potatoes and carrots and cook until they are tender. Add your carrots about 5 to 10 minutes before potatoes, as it takes longer for carrots to get tender.

If you’re serving this without the polenta and want to serve it with cornbread, try my recipe for Southern Cornbread because it is no-fail (I think) and is delicious. Here’s the recipe for it: https://the2spoons.com/southern-cornbread/.

Another favorite to have with this stew is my Jalapeno Cornbread! It’s delicious. Loaded with jalapeno, creamed corn and cheddar cheese,s it is the perfect accompaniment so easy, the best jalapeno cornbread.

If you decide to make polenta, you can make it from cornmeal or you can buy polenta. I have purchased a coarse polenta and I’ve purchased an Instant polenta that seems finely ground. I have a hard time finding polenta in my area so if I order it online. This is what I ordered the last time: https://www.amazon.com/gp/product/B00DVIA9AE/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1. This is an Instant Polenta that is good and so fast to make. Because I was having the polenta with the stew I really didn’t want a parmesan cheese element so I just added salt, pepper and butter. So good.

Here’s the yummy recipe for this beef stew. Enjoy!

beef stew over creamy polenta.

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Course Main Course

Cuisine American

Servings 6 servings

Equipment

Instant Pot or other Pressure Cooker If not using a instant pot, I would use a Dutch oven or heavy pot.

Ingredients

3 lbs Beef Short Ribs
Enough oil to coat the bottom of the pan
1 Lg onion, quartered
2 Carrots, quartered
2 Stalks Celery, diced
2 Cloves garlic, peeled and smashed
1 28 oz can of whole tomatoes, crushed with your hands or diced tomatoes if you prefer
Beef broth to cover the beef by 2 inches above
2 Bay leaves
2 Tbsp Canola oil

Finishing the stew

4-6 Carrots, peeled and cut into 1/2 inch pieces
4-5 Baking potatoes, peeled and cut into chunks Add more depending on your potato size, you want lots of potatoes and carrots
Salt and pepper to taste

Instructions

For the Short Ribs

Set your Instant Pot mode to sauté or if cooking on the cooktop, heat your pan to medium to medium high. While your pans are heating, salt and pepper the short ribs. Add the oil to your heated pan. Add the short ribs and sear on all sides. Remove and set aside.
Add the carrots, celery, onions, garlic, and bay leaves to the pot and cook until the onions are translucent. Add the back into the pot. Add your canned tomatoes to the pot. Add enough beef broth to cover the ribs by about 2 or 3 inches over.
Change the setting to the meat/stew mode and set for 45 minutes. When the 45 minutes has completed, quick release the steam. Check the doneness of the short ribs. They should be fork tender, falling off the bones.

To finish the Stew

Remove the short ribs from the pan. Remove the bone and cut the meat into large pieces if necessary. Set aside.
Add the potatoes and carrots to the broth and other ingredients. If using the pressure cook mode, set for 10 minutes. At the end of the 10 minutes, quick release the steam and check to see if your potatoes and carrots are tender. Stove top, add them to your pot and cook until tender.
Add your rib meat back in and adjust seasoning! Enjoy!

For the Polenta

Cook the polenta according to the package directions. Most recipes call for parmesan cheese. If you don't want the cheese just add salt, pepper and butter.

Keyword cold weather meals, comfort food, Easy, instant pot beef stew, old fashioned beef stew, short rib stew, stew,, winter stews

Easy Pumpkin Cheesecake Bars

November 17, 2023 by Becky Spoon

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Pumpkin Cheesecake Bars
Just in time for Thanksgiving, these Pumpkin Cheesecake Bars are delicious! What's not to love? There's a graham cracker bottom layer, then a cheesecake layer, then a pumpkin layer! — Pumpkin Cheesecake Bars

Just in time for Thanksgiving, these Pumpkin Cheesecake Bars are delicious! What’s not to love? There’s a graham cracker bottom layer, then a cheesecake layer, then a pumpkin layer!

I’m more of a savory food person than a sweet food person. We honestly don’t eat a lot of sweets. That doesn’t mean we don’t love choclolate or that I don’t keep a stash of chocolate candy in a candy jar at all times. That just means I don’t

I made these in an 8×8 pan that I lined with foil so that I could easily remove the cheesecake from the pan. As you can see by looking at the photo, you want to be able to cut the cheesecake into bars.

The bottom layer is the graham cracker crust which is graham crackers that I processed in my food processer along with sugar and with the machine running, I added the melted butter and pulsed until the crumbs came together. I then poured the graham crackers into the prepared pan and pressed down in an even layer.

Next is the cheesecake layer which is cream cheese, eggs, sour cream, vanilla and sugar. This mixture is whipped with a mixer then spread evenly over the graham crackers and baked at 350 for about 20 minutes.

The pumpkin layer takes a little bit more time but it’s well worth the extra effort. The recipe calls for unflavored gelatin in the pumpkin portion of the recipe. The first time I made a recipe with gelatin, I have to honestly say, I didn’t know what to buy. Because of that and if you aren’t used to using gelatin in a recipe either, I’ll help you out. I used Know Unflavored Gelatin and here is a link that will save you lot’s of time because you’ll know what you are looking for! https://www.amazon.com/Knox-Gelatine-Unflavored-Count-Ounce/dp/B00BCMU7T4.

After it’s all said and done, you’ll be so proud you made this recipe! Not only will it make a great presentation at your gathering, it also taste so good! A win-win!

Easy Pumpkin Cheesecake Bars

Before we publish this recipe, I wanted to share a link for one of my other recipes that will be great for Thanksgiving. https://the2spoons.com/delicious-cherry-pie/. This is a link for Allen’s favorite pie, Cherry Pie!

There’s a couple of steps on this recipe, but don’t be discouraged by that, they’re well worth it. I am a multi-tasker so these recipes that may have a couple of steps don’t bother me because I’m doing something else! Let me know what you think about this recipe.

Pumpkin Cheesecake Bars

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Course Dessert

Cuisine American

Servings 14 servings

Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
3 tbsp granulated sugar
5 tbsp melted butter

For the Cheesecake Layer

8 oz cream cheese softened
1/4 cup sour cream
1/3 cup granulated sugar
1/2 tsp vanilla extract
2 eggs

For the Pumpkin Layer

3 egg yolks
15 oz can pumpkin puree
1/2 cup packed brown sugar
1/2 cup milk
1/2 tsp salt
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp vanilla extract
1 tsp unflavored gelatin
1/4 cup cold water
1/4 cup granulated sugar
3 egg whites
pinch of cream of tarter

For the Topping

Whipped Cream
Pinch of Pumpkin Pie Spice

Instructions

In a small bowl, combine the graham cracker crumbs, sugar and the melted butter. Press into a foil-lined 8×8-inch pan.
In a small bowl, using a hand mixer, beat the cream cheese, sour cream, granulated sugar, and vanilla extract until smooth. Add the eggs, mix just until combined, then pour over crust. Place in the oven and bake at 350° for 20-25 minutes or until set. Transfer the pan to a wire rack to cool.
Meanwhile, separate the three remaining eggs. In a medium saucepan set over medium-low heat, combine the yolks, pumpkin puree, brown sugar, milk, salt, pumpkin pie spice, and cinnamon. Cook, whisking every few minutes for 10 minutes or until mixture reaches 160°. Remove from the heat, whisk in the vanilla extract.
In a small microwave-safe bowl, sprinkle the gelatin over the water; let stand for 1 minute, then microwave for 30 seconds or until the gelatin is dissolved. Stir into pumpkin mixture; set aside.
In the top of a double boiler, combine the granulated sugar, egg whites and cream of tartar. Beat with an electric mixer set at low speed for 30 seconds, then set the pan over boiling water (the pan shouldn't touch the water). Beating at high speed, for about 7-9 minutes, or until it's stiff and glossy. Remove it from the heat, and beat an additional 1-2 minutes.
Fold into the pumpkin mixture then spread evenly over cream cheese layer. Refrigerate uncovered for 1 hour, then cover and refrigerate for an additional 3 hours or until firm. Garnish with whipped cream and pumpkin pie spice; if desired.

Keyword cheesecake, dessert, pumpkin, pumpkin cheesecake

easy – must have classic green bean casserole with a twist.

November 17, 2023 by Becky Spoon

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This Classic Green Bean casserole with a twist on the classic! What’s the twist? Homemade onion rings that are light, crunchy and delicious. I hope they make it to the top of the casserole, because they are that good!

Here’s the link for the onion rings: https://the2spoons.com/yay-easy-homemade-onion-rings/.

I read an article that stated one of the least liked dishes at Thanksgiving is this recipe! That has to be inaccurate because everyone wants Green Bean Casserole on their Thanksgiving table. Thanksgiving just wouldn’t be the same without this classic casserole!

Classic Green Bean Casserole with a Twist

The original Casserole is on the French’s Onion Rings container. This is the recipe everyone has made most of my life time. I will tell you that the French’s recipe does not have salt, so I do add 1/2 teaspoon salt and I add a half teaspoon black pepper which I believe is a little more than on the French’s recipe. Here’s a link for the original recipe which I will include later: https://www.mccormick.com/frenchs/recipes/salads-sides/frenchs-green-bean-casserole.

Want a lighter green bean dish? Try these

Perfect Green Beans with Garlic and Lemon in Browned Butter

Classic Green Bean Casserole with a Twist!

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Course easy side dish, easy side dish, vegetable

Cuisine American

Servings 6 servings

Ingredients

1 10 1/2 can Campbell's Condensed Cream of Mushroom Soup
3/4 cup milk
1/2 tsp black pepper *different than original
1/2 tsp salt *different than original
2 14.5 oz cans any style Del Monte Green Beans, Drained
1 1/3 + cups French's Crispy Fried Onions, Original, Divided or The 2 Spoons Homemade Onion Rings (http://thespoons.com/yay-easy-homemade-onion-rings/)
butter for the dish *different than the original

Instructions

Preheat oven to 350°F. Butter a 1 1/2 quart baking dish. Mix soup, milk, salt and pepper in a large bowl. Stir in beans and 2/3 cup Crispy Fried Onions or (http://thespoons.com/yay-easy-homemade-onion-rings/) .
Bake 30 minutes or until hot. Stir.
Top with remaining 2/3 cup onions. Bake 5 minutes until onions are golden brown.

Keyword banana apple bread, banana bread, apple, banana, easy banana bread, easy dessert, classic green bean casserole, easy side dish, grea beans, green bean cassserole, salmon with fresh mixed vegetables, thanksgiving

The Best! Southern Cornbread Dressing

November 16, 2023 by Becky Spoon

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This is the best Southern Cornbread Dressing! In my opinion, the best part of the Thanksgiving meal is the dressing, and in Texas we make cornbread dressing! Most of us in Texas don’t stuff our turkey either. You know by the time the stuffing is done, the turkey would be over cooked! Cornbread Dressing really is that perfect side dish, topped with the Southern giblet gravy.

I subscribe to Food and Wine monthly and here’s their take on Dressing vs Stuffing: https://www.foodandwine.com/fwx/food/stuffing-or-dressing.

The Best! Southern Cornbread Dressing

Most families have a favorite dressing or stuffing recipe. My recipe has been passed down from generation to generation. My earliest recollection of this recipe was my Great Grandmother. My Great Grandmother, my Grandmother, my Mother and all my sisters make this same recipe and we have taught our children how to make this recipe. That will never change.

This recipe is simple. However, there are things you have to do. First is that you have to make your cornbread a few days in advance. You do this because you want it to be a little stale or dried out. I either make the cornbread 2 or three days in advance and leave it on the kitchen counter to dry out or I make it a week before, freeze it, then take it out at least 2 days before actually making the dressing so it can dry out at room temperature.

Serve this cornbread dressing with my beautiful Roast Turkey. Here’s the link: https://the2spoons.com/beautiful-dry-brined-spiced-roast-turkey/.

Here’s how to make this delicious dish.

Here’s the recipe!! Make traditions this Thanksgiving!

Southern Cornbread Dressing

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Course Side Dish

Cuisine American

Ingredients

For The Southern Cornbread

1 cup Yellow cornmeal I use stoneground but regular works
1 Cup All purpose flour
4 Tsp Baking powder
1/8 Cup Sugar
1/2 Tsp Salt
Grinding or pinch of black peppers.
1 Cup Plus more if needed Buttermilk
2 Large eggs
3 Tbsp Canola oil or vegetable oil 2 for the skillet and 1 for the batter

For the Dressing

1 Recipe Southern Cornbread, made ahead of time and frozen or at least 2 days in advance at left at room temperature, broken into pieces so it can dry out.
2 pieces dry or stale white bread
1 onion, diced
2 stalks celery, thinly sliced
1 bunch green onions
1 stick butter (8 tbsp)
1 + poultry seasoning
2-3 sage leaves, rolled and cut into thin slices like you would basil
salt and pepper to taste
2-4 cups chicken broth

Instructions

For the Cornbread

Preheat the oven to 400 degrees F. Heat an iron skillet with 2 tablespoons oil in the oven until hot.
While the skillet is heating, add all the dry ingredients to a bowl. Make a well and add the oil, eggs and buttermilk. Stir until combined adding more milk if needed.
Pour the batter into the hot skillet and cook for 25-30 minutes until the top is golden brown.
Note: If using this for dressing make ahead and freeze or make ahead at least two days before and leave at room temperature, broken into pieces or in cubes so it can dry out.

For the Dressing

If you have not allowed your bread to dry or become stale, heat the oven to 200 and cook the bread until lightly toasted and completed dried out.
Turn the oven to 375 degrees. In a large bowl or pan add he cornbread and break up with your hands, not to fine, leaving some larger pieces. Tear and crumble the bread and combine.
Heat a saucepan with chicken broth. In a large skillet melt the butter and add the onions, celery and the green onions. Sauté until the onions are translucent being careful not to burn. When done, pour into the cornbread mixture.
Add the poultry seasoning, fresh sage and a little salt and pepper. Add the chicken broth starting with two cups and continue to add until you reach your desired consistency. If you are using pan drippings add a ladle and check for salt and pepper. Add more salt and pepper if needed along with the poultry seasoning. I'm careful with salt because your drippings have salt along with the cornbread and the broth, so I just check and add as needed. Pour the dressing into a buttered casserole dish.
Place into oven and bake until golden brown checking after about 30 minutes. Cook time will be between 30 and 45 minutes. If you like scrape the browns sides and stir back into the dressing, as this just adds more flavor.
Enjoy! Happy Thanksgiving!

Keyword cornbread, dressing, southern Cornbread Dressing, thanksgiving, thanksgiving food