Double Corn Dressing Food

DOUBLE CORN DRESSING

Steps:

• In a large bowl, combine the stuffing, onion, sweet peppers and seasonings. Add the eggs, corn and butter; toss to coat. Stir in enough broth to achieve desired moistness. , Spoon into a 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes or until a thermometer reads 160°. Uncover; bake 15-20 minutes longer or until golden brown.

DOUBLE-CORN MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 8 regular-size muffin cups with shortening, or line with paper baking cups.
• In medium bowl, beat milk, oil and egg with spoon. Stir in remaining ingredients except corn just until flour is moistened. Fold in corn. Divide batter evenly among muffin cups (about 3/4 full).
• Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm or cool.

DOUBLE CORN - CORNBREAD STUFFING RECIPE - (4.4/5)

Steps:

• CORNBREAD: Preheat oven to 400°F. Grease a 13x9x2-inch baking pan; set aside. In a large bowl stir together cornmeal, flour, sugar, baking powder, and salt; set aside. In a medium bowl whisk together the milk, eggs, and melted butter. Add milk mixture all at once to cornmeal mixture. Stir just until moistened. Spoon batter into prepared pan. Bake about 20 minutes or until golden brown around the edges and a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Cut cornbread into 1-inch cubes (you should have about 10 cups). STUFFING: Preheat oven to 325°F. Spread cubed cornbread in an even layer in a 15x10x1-inch baking pan. Bake, uncovered, for 10 to 15 minutes or until dry and crisp. Cool in pan on a wire rack. In a large skillet cook corn and onion in 1/2 cup butter over medium heat for 8 minutes or until starting to brown, stirring occasionally. Stir in salt, crushed red pepper, and black pepper. In a very large bowl combine cornbread cubes, spinach, and corn mixture (bowl will be full, but will be easier to stir once the broth is added). Drizzle with enough broth to moisten, tossing lightly to combine. Spoon into a 3-quart baking dish or casserole. Bake, uncovered, for 40 minutes or until heated through (165°F) and top is lightly browned. Top with chopped parsley.

GRANDMA'S CORN BREAD DRESSING

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.

DOUBLE-CORN CORNBREAD

Steps:

• Adjust oven rack to middle position and heat oven to 450 degrees.
• Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in large bowl.
• Pulse corn, sour cream, eggs, and hot sauce in food processor until corn is coarsely chopped and mixture is combined.
• Fold corn mixture into cornmeal mixture, then stir in melted butter.
• Add vegetable oil to 9-inch round cake pan, and place the pan in the preheated oven for 5 minutes.
• Take out of oven and quickly add batter; return pan to oven.
• Bake until toothpick inserted in center comes out clean, about 20-25 minutes.
• Cool cornbread in pan on wire rack for 20 minutes.
• Serve warm.

DOUBLE CORN SNACK

Steps:

• Heat oven to 300°F. In large bowl, mix cereals; set aside.
• In 1-quart saucepan, heat butter, chili powder, garlic powder and cumin over medium heat, stirring occasionally, until butter is melted. Pour over cereal mixture in bowl, stirring until evenly coated. Immediately sprinkle with cheese, stirring until evenly coated. Spread mixture in ungreased large roasting pan.
• Bake 30 minutes, stirring every 10 minutes. Cool completely, about 15 minutes. Store in airtight container.

DOUBLE NICKEL DRESSING

Steps:

• In the container of a blender or food processor, combine the sugar, mustard powder, salt, red pepper flakes, black pepper, vinegar, water and garlic. Cover and blend while drizzling in the corn oil to form an emulsion.

DOUBLE CORN BREAD

Steps:

• Preheat oven to 400 degrees. Coat 9-by-9-inch baking pan with nonstick spray.
• Combine flour, cornmeal, baking powder, salt and baking soda in large bowl.
• Beat together buttermilk, corn, maple syrup and egg whites. Fold into flour mixture, mixing just until blended. Don't worry about small lumps.
• Bake for about 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool slightly in pan and serve warm.

DOUBLE CORN CORNBREAD

Steps:

• In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, rice milk, oil and vinegar. Stir into dry ingredients just until moistened; stir in corn., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 40-45 minutes or until top is lightly browned and a toothpick inserted in the center comes out clean. Cool on a wire rack.

CORNBREAD DRESSING

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.