CORNBREAD DRESSING
Complete the Thanksgiving feast with this classic Cornbread Dressing recipe from Food Network.
Provided by Claire Robinson
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- In a large skillet over medium heat, melt 2 tablespoons of the butter; add the onions and season with salt and pepper, to taste. Cook, stirring often, until light golden, about 6 to 8 minutes and remove from the pan to a small plate. Raise the heat to medium-high and add the water, scraping up the brown bits from the bottom of the skillet and allowing the water to simmer just a couple of minutes to infuse in the onion flavor. Remove from the heat.
- Put the cornbread in a large mixing bowl. Melt the remaining 6 tablespoons butter in a small pan over medium heat and let it bubble until the milk solids to start to turn golden. Add the sage leaves and briefly fry until beginning to crisp, about 30 seconds. With a slotted spoon, remove sage and put on top of cornbread to drain and crisp. Remove the butter from the heat. Add the eggs and cooked onions to the cornbread and pour the browned butter over the mixture. Season with salt and pepper, to taste. Add the onion infused water, a tablespoon at a time, gently folding, until cornbread is evenly moistened but not soggy. Pour the dressing into a 9 by 11-inch baking dish and bake in the preheated oven until the top is golden brown in color and the dressing is set in the middle, about 30 minutes.
EMAW'S CORNBREAD
This is my mother's cornbread recipe. She uses a cast iron skillet which produces a beautiful crust. This is not sweet cakelike cornbread but authentic Southern cornbread that we eat with a big pot of beans or peas and she uses it for her Cornbread Dressing which is also posted on this site.
Provided by riffraff
Categories Breads
Time 1h5m
Yield 9 cups
Number Of Ingredients 7
Steps:
- Heat 8 inch cast iron skillet in 400 degree oven with oil or drippings in it.
- Mix all ingredients in a medium bowl.
- When skillet is good and hot remove from oven and pour in cornbread.
- It should sizzle good.
- Cook at 400 for 45 minutes to an hour.
- Turn out on rack to cool.
- Bottom should have a lovely crust.
Nutrition Facts : Calories 237.5, Fat 6.6, SaturatedFat 2.5, Cholesterol 58.4, Sodium 517.8, Carbohydrate 38, Fiber 3.1, Sugar 0.4, Protein 7.7
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.
EMAW'S CORNBREAD DRESSING
This is my mother's dressing recipe, finally captured on paper, lol. We use her cornbread recipe to make this as the pre-made mixes are very sweet and affect the taste of the dressing in a really not so good way.
Provided by riffraff
Categories Breads
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Mix all the ingredients except stock.
- Pour hot stock over everything and mix well.
- Pour into a large casserole or roasting pan.
- I use a 12 x 14 x 6 pan.
- Bake for at least one hour, depending on the size pan you use, you may have to bake an additional half hour.
Nutrition Facts : Calories 52.6, Fat 1.5, SaturatedFat 0.4, Sodium 792.4, Carbohydrate 4.1, Fiber 0.9, Sugar 1.9, Protein 5.4
RICH CORNBREAD DRESSING
This luxurious Thanksgiving dressing is almost a bread pudding, with cornbread, eggs, celery, onion, a pint of oysters and lots of butter and heavy cream. If the oysters prove to be too controversial for your family, simply leave them out.
Provided by Julia Moskin
Categories casseroles, stuffing and dressing, side dish
Time 1h
Yield 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees, and butter a 9-by-13-inch baking dish. Melt remaining butter. In a large bowl, combine cornbread, white bread, onion, celery, sage, salt and pepper to taste. Toss until well mixed. Add melted butter, eggs, cream and 1 1/2 cups broth. Toss in oysters, if using. Mix lightly but well; mixture should be very moist.
- Turn mixture into prepared dish. If mixture seems dry around edges, drizzle on remaining broth. Bake 45 minutes to 1 hour, until firm and browned on top.
Nutrition Facts : @context http, Calories 581, UnsaturatedFat 14 grams, Carbohydrate 58 grams, Fat 33 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 17 grams, Sodium 858 milligrams, Sugar 4 grams, TransFat 1 gram
CORNBREAD DRESSING RECIPE FROM EBONY MAGAZINE
It's an easy, exact recipe for good cornbread dressing just like my mother and grandmother made, but they could never give me exact measurments of the ingredients because they always cooked to taste (signs of a good cook!).
Provided by taysyd4
Categories Winter
Time 1h
Yield 12-15 serving(s)
Number Of Ingredients 16
Steps:
- Finely chop vegetables and cook with sage, poultry seasoning and thyme in melted butter until tender, about 10 minute in large saucepan.
- Combine cooked,crumbled cornbread, dried stuffing mix and cooked, finely chopped giblets in large mixing bowl.
- Stir in chicken broth (add broth as needed)and cooked vegetable mixture and mix well. Season the dressing with cayenne pepper, salt & pepper to taste. Stir in raw egg.
- Pour dressing in large pan. Bake at 400 degrees for 25-30 minute until lightly brown.
- Yields 12-15 servings.
Nutrition Facts : Calories 127.5, Fat 10, SaturatedFat 5.5, Cholesterol 39.5, Sodium 580.8, Carbohydrate 5.9, Fiber 1, Sugar 2.2, Protein 4
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.
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