In a large cast iron skillet, add the
Oil (1/4 cup)
and place in oven preheated to 400 degrees F (200 degrees C). Allow cast iron skillet and oil to heat while you combine remaining ingredients.
Whisk together the
Self-Rising Flour (3/4 cup)
Self-Rising Cornmeal (1/2 cup)
Salt (1 pinch)
. Then add
Buttermilk (1/2 cup)
Water (1/4 cup)
and stir until combined.
Remove skillet from oven and add cornbread mixture to hot skillet. Place in oven and bake for 30-35 minutes.
Prepare the hard-boiled
. Place the eggs in a single layer at the bottom of the pot and cover with cold water by an inch. Bring to a boil over medium-high heat. Turn off the heat, cover, and let sit for 8 to 10 minutes. Drain the water, cool the eggs in ice water and peel.
To make the dressing, first, sauté the
Celery (2 stalks)
for 3 minutes. Next, combine the cornbread, hard-boiled eggs, celery, and onion mixture and
Pimiento Peppers (1 pckg)
. Add 2 – 3 cups of the
Chicken Stock (4 cups)
Poultry Seasoning (1/2 Tbsp)
All-Purpose Seasoning (1 Tbsp)
Chicken (1 lb)
and mix. Add 1 – 3 additional cups of the chicken stock. Your Southern Cornbread Dressing should be runny but not soupy. Once you have the consistence you like, taste for seasoning and adjust for your liking. Now that your cornbread dressing is combined, it’s ready to be panned.
Fire your Big Green Egg Smoker up to 375 degrees F (190 degrees C) and hold the temps steady. Add a small amount of pecan or hickory wood for a very light smoke.Once your smoker is up to temp, place your pan of Southern Cornbread Dressing on the smoker and close the lid.Your Southern Cornbread Dressing will cook for about 1 hour. You will know it’s ready when it’s tightened up and the top and edges are a nice, golden brown.
Once it is ready, all that’s left to do is eat and enjoy this delicious smoked, Southern Cornbread Dressing.