CORNBREAD DRESSING
This is my favorite Cornbread Dressing I use for special holidays. I make my own white bread using my bread machine and my own Skillet Cornbread to use in this recipe. If you prepare the bread ahead of time, you can freeze them until ready to use. I really like this dressing. It is easy to do and has a great flavor. I like to add fresh mushrooms to the mix. Happy Holidays!
Provided by Bev I Am
Categories Christmas
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a skillet; add the onions and celery and saute until tender.
- Combine toasted bread and cornbread in a large bowl and mix.
- Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry seasoning and mix throughly.
- Using a bulb baster, add just enough turkey giblet broth to make a very moist mixture, then stir in the eggs and scrape the dressing into a large greased baking pan or dish.
- Bake in 400 degree F oven until dressing is nicely browned, about 30-40 minutes.
BIG DADDY'S SWEET CORN SPOON BREAD
Provided by Aaron McCargo Jr.
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Combine the corn and eggs in blender and puree until thick and smooth. Transfer the puree to a bowl. Add the butter, sugar and milk and fold gently to incorporate well. Stir in the mozzarella cheese and bacon. Add the smoked paprika, cayenne, salt and pepper. The mixture should be thick and creamy.
- Pour the corn mixture into a greased souffle dish and sprinkle with the Parmesan and parsley. Bake until browned, about 45 minutes. Let cool for about 15 minutes before serving. Serve warm.
THE BEST CORNBREAD DRESSING
Complete your Thanksgiving spread with our favorite cornbread dressing. To make it truly perfect, we opted to make the cornbread from scratch using stone-ground cornmeal, buttermilk and just the right amount of sugar. The result is a perfect base that's buttery and moist. Classic holiday flavors like onion and celery, plus fresh sage, thyme and parsley hit all the right notes.
Provided by Food Network Kitchen
Categories side-dish
Time 3h30m
Yield 8 servings
Number Of Ingredients 22
Steps:
- For the cornbread: preheat the oven to 375 degrees F. Coat a 9-by-13-inch baking dish generously with nonstick cooking spray.
- Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt together in a large bowl until combined.
- Put the butter in a 4-cup liquid measuring cup or a medium microwave-safe bowl and microwave in 30 second intervals until completely melted, about 1 minute. Set aside to cool slightly, then whisk in the buttermilk, whole milk and eggs until smooth.
- Add the wet mixture to the dry mixture and stir until just combined with no lumps remaining. Transfer the batter to the prepared baking dish. Bake until the top is golden and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Transfer to a wire rack to cool completely. (The cornbread can be made one day in advance. After cooling completely, wrap the pan tightly with plastic wrap and store at room temperature.)
- Lower the oven temperature to 325 degrees F.
- Once the cornbread is completely cool, run a small offset spatula around the edges of the pan, then invert it onto a cutting board and cut into 1-inch cubes. Transfer to 2 rimmed baking sheets and spread into an even layer. Bake, rotating the trays halfway through, until the cornbread cubes are crisp at the edges and almost completely dried out, about 40 minutes. Remove to a wire rack and let cool completely. (This step can be done up to 24 hours in advance. Store the cooled cornbread cubes in an airtight container or resealable plastic bag until ready to use.)
- Meanwhile, preheat the oven to 375 degrees F and coat a 9-by-13-inch baking dish generously with butter.
- For the dressing: melt the butter in a large skillet over medium heat. Add the onion, celery, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic, sage, thyme and poultry seasoning and cook until fragrant, 2 minutes more. Transfer to a large bowl.
- Add the cornbread cubes, chicken broth and eggs to the bowl and toss gently until the vegetables are evenly dispersed and the bread is very moist (do not overwork or the cornbread will fall apart). Transfer to the prepared baking dish and cover tightly with aluminum foil.
- Bake until warmed through, about 30 minutes. Uncover, then return to the oven and bake until lightly browned and crisp at the edges, about 20 minutes more. Let sit for 10 minutes, then top with chopped parsley and serve.
WORLD'S BEST CORNBREAD STUFFING
Provided by George Duran
Categories side-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees F.
- Remove the casings from the sausages. Heat 1 tablespoon of the olive oil in a skillet over medium-high heat and add the sausage meat. Cook, breaking up the meat into small pieces, until browned and cooked through, about 5 minutes. Drain on a paper towel lined plate and set aside to cool while you cook the vegetables. Wipe out any excess fat from the pan with paper towels.
- Heat 1 tablespoon of oil in the same skillet over medium-high heat. Add the carrots, celery, and onion. Season with salt and pepper and add the sage. Cook until the vegetables are soft, about 10 minutes. Set aside to cool a bit.
- Crumble the corn muffins into a large bowl. Put in the cooled sausage and vegetables. Add the eggs and 1/4 cup chicken stock. Using your hands, mix well adding more stock if the stuffing is too dry. Spray a 2-quart oven-proof baking dish with cooking spray. Put the stuffing into the dish and bake for 45 minutes to 1 hour, or until the top is browned and crispy.
GRANDMA'S CORN BREAD DRESSING
My grandmother often made this for my family at holidays and also just with good homemade meals. I hope you enjoy it as much as I have!
Provided by Amy
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Prepare the dry corn bread mix according to package directions. Cool and crumble.
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
- In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
- In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
- Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 52.8 g, Cholesterol 75.8 mg, Fat 13 g, Fiber 1.2 g, Protein 8.8 g, SaturatedFat 4.6 g, Sodium 1582.3 mg, Sugar 9.5 g
CORNBREAD DRESSING I
This recipe has been handed down in my family for several generations, however, this is the first time it has been written with amounts of ingredients rather than a dash of this or a pinch of that. It was a real feat to get my mom to measure the ingredients before she mixed them all together. Enjoy!
Provided by Beth Dillard
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Prepare biscuits (enough to make 4 cups crumbled), and one 8x8 inch pan cornbread according to package directions. Cool and crumble.
- Preheat oven to 350 degrees F (175 degrees C).
- In a small pot, combine onion, celery, margarine and chicken broth. Bring to boil and cook vegetables until tender.
- In a 2-quart casserole dish, combine 4 cups crumbled cornbread, 4 cups biscuit crumbs, salt, pepper, sausage, chopped eggs and sage. Pour broth and vegetables over bread mixture, and stir until combined.
- Bake in the preheated oven for 30 to 45 minutes.
Nutrition Facts : Calories 549.4 calories, Carbohydrate 53.3 g, Cholesterol 122.3 mg, Fat 32.6 g, Fiber 1.4 g, Protein 11.1 g, SaturatedFat 14.4 g, Sodium 2144.5 mg, Sugar 10.4 g
MY DADDY'S CORN PONE
Here's one of the things my dad used to make (it was a short list, and it also included a simple and amazing oyster stew and the best chocolate fudge in the world). I love this stuff... it's like a dense, very moist cornbread, and unique. I haven't seen a similar recipe for it. Enjoy! Serve with butter.
Provided by Candace Gallagher
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 2h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking pan.
- Stir cornmeal, sugar, flour, and salt together in a large bowl.
- Bring water to a boil in a saucepan and add butter. Stir until melted and blended. Remove from heat and let cool until lukewarm, at least 15 minutes. Add milk and eggs and mix well. Stir in the cornmeal mixture just until combined. Pour into the prepared pan.
- Bake in the preheated oven until top is dry, about 45 minutes. Let cool for 45 minutes before cutting into squares.
Nutrition Facts : Calories 169.3 calories, Carbohydrate 26 g, Cholesterol 43.6 mg, Fat 6 g, Fiber 1.5 g, Protein 3.8 g, SaturatedFat 3.2 g, Sodium 254.1 mg, Sugar 10 g
BLACK FOLKS CORNBREAD DRESSING RECIPE
Black folks cornbread dressing recipe is a Southern dish you shouldn't miss on the soul food Thanksgiving menu. It's easy for anyone to make!
Provided by Shaunda Necole
Categories Side Dish
Time 1h30m
Number Of Ingredients 17
Steps:
- Preheat the conventional oven or Instant Pot Omni Plus oven to bake at 350 degrees for 10 minutes (although you may not use all of this time for melting the butter).
- Place the 4 tablespoons of butter in an 8-inch skillet and melt in the oven for approximately 5 minutes.
- While the butter is melting, combine the Jiffy cornbread mix, sugar, cream cheese, and heavy cream in a medium-size mixing bowl.
- Pour the melted butter from the skillet into the mixing bowl and mix all the ingredients together.
- Pour the cornbread mixture into the skillet.
- Bake at 350 degrees F. In the conventional oven for 25-30 minutes. Instant Pot Omni Plus oven for 23-25 minutes.
- When the baking time has finished, allow the cornbread to cool for approx 10 minutes.
- Cut the bread lengthwise and then across into 1-inch bread cubes and set aside.
- Grease an 8″ or similar-sized baking dish and set it aside.
- Remove the lid from the Instant Pot and turn on the sauté setting for 8 minutes.
- With the lid off, melt ¼ cup of butter.
- Add the chopped onion, celery, thyme, rosemary, and sage.
- Stir to coat the vegetables in the herbs and melted butter and then sauté until they soften and slightly brown.
- Add the chicken stock, salt, and pepper to the inner pot's simmer, and stir to combine.
- Remove the herb mixture from heat and set aside.
- Allow the mixture to cool to the touch so that it can be mixed with the egg. (You don't want the egg to cook from the residual heat and scramble!)
- While the herbs are cooling off, beat the egg with the parsley in a medium-sized bowl.
- Gently fold in the cornbread cubes to coat with the egg.
- Pour in the cooled herb mixture into the egg mixture.
- Transfer the mixture to the pre-greased baking dish.
- Cut the 2 tablespoons of butter into small pats and place them all around on top of the dressing.
- Cover the baking dish with foil and bake at 350 degrees F. 35 minutes in the conventional oven. In the Instant Pot Omni Plus oven for 30 minutes.
- Uncover and bake until golden, 10-15 more minutes (conventional oven), 10 minutes (Instant Pot Omni Plus oven).
- Serve cornbread dressing warm, and enjoy!
- Optional - serve with gravy on top.
Nutrition Facts : Calories 283 kcal, Carbohydrate 33 g, Protein 6 g, Fat 14 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 56 mg, Sodium 667 mg, Fiber 3 g, Sugar 16 g, UnsaturatedFat 6 g, ServingSize 1 serving
CARAMELIZED ONION AND CORNBREAD DRESSING
Provided by Tyler Florence
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Scrape into a large mixing bowl, add the cornbread pieces and the sage, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together, spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.
CORNBREAD DRESSING
Provided by Damaris Phillips
Categories side-dish
Time 3h15m
Yield 8 to 12 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F.
- Melt the coconut oil over medium heat in a large skillet. Saute the onion, celery and carrots until tender, 8 to 10 minutes. Remove from the heat and put into a large bowl. Add the cornbread croutons, seasoned croutons, thyme, rosemary, sage and cayenne if using. Add the chicken stock and stir to combine. Taste and add salt and pepper, then stir in the eggs. Mix to combine and pour into a 9-by-13-inch casserole dish. Bake until golden brown and fluffy but still moist, 45 to 55 minutes.
- Preheat the oven to 375 degrees F.
- Add 1 tablespoon of the coconut oil to a 6-inch cast-iron skillet. Put the skillet in the oven and allow to heat until very hot, 6 to 8 minutes.
- Combine the cornmeal, flour, baking powder and 1 teaspoon salt in a large bowl with a whisk. In a different bowl, combine the almond milk, applesauce, sorghum, egg and 2 tablespoons coconut oil. Make a well in the center of the dry ingredients and pour in the wet. Fold to combine.
- Carefully remove the skillet from the oven and pour in the batter. Return the skillet to the oven and bake until golden with a crisp crust, 25 minutes. Let cool before cutting the cornbread into 1-inch pieces (about 8 cups).
- Reduce the oven to 350 degrees F.
- Grease a baking sheet with some coconut oil and spread the cornbread in a single layer. Be careful, the cornbread is fragile and you don¿t want to be rough with it. Drizzle lightly with the remaining 2 tablespoons coconut oil and sprinkle with salt and pepper. Cook, stirring halfway through, until golden brown and crunchy, 30 to 40 minutes. Cool on the baking sheet before using.
CORNBREAD DRESSING II
Vegetables and homemade cornbread are baked into a delicious traditional stuffing. Enjoy!
Provided by Mandy
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Time 1h55m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a 9 inch iron skillet, mix cornmeal, white sugar, baking powder, salt, 2 eggs, evaporated milk and vegetable oil.
- Bake cornmeal mixture in the preheated oven 35 to 40 minutes, or until lightly browned. Allow to cool.
- Crumble the cooled cornbread into a large bowl. Mix in remaining eggs, mushrooms, celery, green onions, butter, chicken broth, condensed cream of chicken soup, ground black pepper and dried parsley.
- Transfer the mixture to the prepared 9x13 inch baking dish. Bake 45 minutes in the preheated oven.
Nutrition Facts : Calories 260.9 calories, Carbohydrate 26.1 g, Cholesterol 97.9 mg, Fat 14 g, Fiber 1.4 g, Protein 7.9 g, SaturatedFat 5.1 g, Sodium 851.5 mg, Sugar 5.7 g
GRANDMA LEE'S CORNBREAD DRESSING
When I married into my husband's family....I had no idea...Christmas and Thanksgiving, my MIL made this dressing...I am NOT kidding you. It's all my Husband and 3 brothers eat...She did not really make much else besides the turkey and this dressing and gravy...so.....yes, It is a tradition in our family, and it just has to be made. Now my Son behaves like his daddy and uncles...Crazy! I truly, don't know how many servings this makes, because I believe, its about 3 the way they eat it. We have to double and triple the recipe, depending how many are coming....it's just shameful. We add the giblets and broth as stated below. Could not figure out how to get that in the ingredients, as it's the giblets and neck from the turkey.
Provided by Big Sis
Categories Christmas
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- I use this recipe for the Cornbread -- I double the recipe. http://www.food.com/recipe/okie-cornbread-56328.
- First, in a quite large bowel, tear up the cornbread. For the 8 Cups of white bread, use sourdough, hamburger buns, hotdog buns and even plain sliced white bread. What ever you have and whatever floats your boat. (I just eyeball it, do 50% Cornbread and 50% White) Mix the breads so they are all mixed up.
- Take the giblets, and neck and boil them in water until done. Dice up and add to the bread mixture, along with the chopped Onion and Poultry seasoning.
- Beat the two eggs with some of your broth. I usually use whatever broth is left over from boiling the giblets and chicken broth to make up the 8 C of fluid.
- Add the liquid to the bread mixture. Your dressing needs to be on the juicy side. Add salt and pepper to taste. If you need to add more poultry seasoning go for it. It's all to taste.
- Throw this in a 9 X 13 pan and bake at 350 for about 45 minutes.
Nutrition Facts : Calories 305.6, Fat 6.1, SaturatedFat 1.8, Cholesterol 93.7, Sodium 1719.4, Carbohydrate 50.5, Fiber 2.7, Sugar 6.4, Protein 11.5
GRANDMA STANDARD'S CORNBREAD DRESSING
This is a family heirloom recipe passed down from my great grandmother, Ollie Joe Standard, who got it from her mother, and so on and so on. Most people only fix dressing for Thanksgiving or other holidays, but we love this so much we eat it all year round. Hope you all like it, too!
Provided by Chrisie
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Time 1h15m
Yield 15
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- Place the cornbread cubes into a large bowl. Set aside until needed.
- Place the chicken breasts in a pot and cover with water. Add salt to taste. Bring to a boil, and cook until the chicken is no longer pink and juices run clear. Remove the chicken breasts from the pan, reserving at least 2 cups of the chicken broth. When cool enough to handle, remove the skin and debone, discarding the skin and bones.
- Mix the onion, chicken broth, and red pepper with the cornbread; mash the mixture using a hand masher. Season to taste with sage, salt, and black pepper, adding a little at a time. Stir in the chicken. Spoon the mixture into the prepared baking dish.
- Bake in preheated oven until top is golden brown, about 45 minutes.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 50.8 g, Cholesterol 77.4 mg, Fat 15 g, Fiber 4.4 g, Protein 18.4 g, SaturatedFat 4.7 g, Sodium 811.5 mg, Sugar 7.9 g
OUR FAMILY'S CORNBREAD DRESSING
This makes a lot of dressing. It is the exact recipe that I used for our Thanksgiving "food gathering".
Provided by Kim M.
Categories Thanksgiving
Time 2h20m
Yield 20-24 serving(s)
Number Of Ingredients 11
Steps:
- Bake 4 8x8 inch baking dishes of cornbread. Allow to cool and crumble.
- Brown celery and onion in margarine and bacon grease. Spread precooked cornbread in disposable turkey roaster pan sprayed with cooking spray. Stir in all ingredients. Bake at 350 degrees for 1 1/2-2 hours. May spoon additional turkey drippings over dressing if it begins to dry out before meal time.
Nutrition Facts : Calories 160.7, Fat 14.3, SaturatedFat 3, Cholesterol 33, Sodium 713, Carbohydrate 3.8, Fiber 0.6, Sugar 1.8, Protein 4.4
MAKEOVER BEST CORNBREAD DRESSING
This cornbread truly has a full-flavored rustic feel that will be the perfect accompaniment to your delicious turkey dinner.
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, combine the first 5 ingredients. Combine the egg, milk, oil and applesauce; stir into dry ingredients just until moistened. Transfer to a 9-in. square baking pan coated with cooking spray. , Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Place cubed bread on baking sheets; bake for 5-7 minutes or until lightly browned. Cool on a wire rack. Cut cornbread into 1/2-in. cubes; set aside. , In a large skillet, saute the celery, onion and pecans in butter until vegetables are tender. Transfer to a large bowl. Stir in the cornbread, cubed bread, eggs, seasonings and enough broth to reach desired moistness (about 2-1/2 cups)., Transfer to a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° for 35 minutes. Uncover; bake 8-10 minutes longer or until a thermometer reads 160° and top is lightly browned.,
Nutrition Facts : Calories 267 calories, Fat 12g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 616mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 2g fiber), Protein 8g protein.
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