Mommas Old Fashioned Cornbread Dressing Food

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.

MAMA'S SOUTHERN CORNBREAD DRESSING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
• Combine cornbread and stale bread cubes in a large bowl. Set aside.
• Melt butter in a large skillet over medium heat. Add onions and celery and cook until transparent, 5 to 10 minutes.
• Pour onion mixture over the cornbread mixture. Add turkey broth, chopped turkey, soup, giblets, hard-cooked eggs, and flour. Mix so that all the cornbread is wet. Mix in parsley, sage, bay leaves, salt, and pepper. Add beaten eggs. Mixture should be "soupy." Pour mixture evenly into the prepared pans.
• Bake in the preheated oven until cooked through and set, 1 hour to 1 hour and 20 minutes.

GRANDMA'S CORNBREAD DRESSING

Steps:

• Preheat oven to 400°. In a large bowl, whisk flour, cornmeal, baking powder and salt. In another bowl, whisk eggs and buttermilk. Pour oil into an 8-in. ovenproof skillet; place skillet in oven 4 minutes., Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened., Carefully tilt and rotate skillet to coat bottom with oil; add batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Reduce oven setting to 350°. For dressing, in a large skillet, heat oil over medium-high heat. Add onion and celery; cook and stir 4-6 minutes or until tender. Remove from heat. Coarsely crumble cornbread into skillet; toss to combine. In a small bowl, whisk eggs, condensed soup and seasonings; stir into bread mixture. Stir in broth., Transfer to a greased 13x9-in. baking dish. Bake 45-55 minutes or until lightly browned.

MOMMA'S CORNBREAD DRESSING

Steps:

• Prepare cornbread according to directions on package. Cool and crumble. Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the crumbled corn bread, onion, garlic, celery and eggs. Gently stir. Sprinkle with salt, pepper and sage.
• Add the chicken and turkey broth 1 cup at a time until the cornbread becomes moist but not wet.
• Place stuffing into a Dutch oven or loosely pack into a turkey. Bake for 1 hour or until stuffing reaches a temperature of 175 degrees F (80 degrees C).

MOMMA'S OLD FASHIONED CORNBREAD DRESSING

Steps:

• Cook carrots, onions and celery in 1 tablespoon of butter with chicken or turkey broth until they become tender, about 15 minutes on medium-high heat.
• Crumble the cornbread, crackers and toasted bread in large bowl.
• Add the rice cooked or instant rice.
• Preheat over to 375 degrees.
• Do not drain the broth from the vegetables, as you will not pour it all into the dry mixture.
• Add broth to become very moist.
• Add salt, pepper and sage to taste. I usually use 5 - 6 tablespoons sage to mine.
• Put in lightly greased cooking pan and cover with foil. Be sure to poke a few holes in the foil before placing into over.
• Let bake for about 30 minutes before you remove the foil. Then bake another 10 - 15 minutes to brown a little.

OLD FASHIONED SOUTHERN CORNBREAD DRESSING

Steps:

• Put chicken in a dutch oven. Cover with water. Bring to a boil and cook over medium heat. Reduce heat to a simmer and cook for 45 minutes or until the chicken is tender. Remove chicken from heat, reserving the broth. Let cool and debone the chicken. Cut chicken into bite size pieces. Discard sking and bones.
• Melt butter in a skillet over medium heat on stovetop. Add onion and celery and cook about 6 minutes until veggies are tender.
• Preheat oven to 350°. Lightly grease a 13-x-9-x-2-inch baking dish; set aside.
• In a large bowl, combine chicken, onion-and-celery mixture, cornbread, and remaining ingredients. Spoon mixture into prepared baking dish.
• Bake, uncovered, for 1 hour, or until set.

OLD FASHIONED CORNBREAD DRESSING

Steps:

• Note:.
• If using cornbread mix such as Jiffy, make sure there is no sugar in the mix. It will ruin your dressing. I make my own cornbread.
• I buy canned bisquits and bake them.
• The amount of stock is approximately You may need to add more. The uncooked dressing should be very moist, (almost runny).
• In a very large bowl soak cornbread and biscuits in stock.
• Cook in l l/3 cup hot fat, chopped onion, green onion and celery.
• Add vegetables to cornbread mixture.
• Add eggs and seasonings to cornbread mixture.
• Mix well.
• Bake in a shallow uncovered pan in 325 deg. oven for 1 hour.

OLD FASHIONED CORNBREAD

Steps:

• Preheat oven to 425 degrees F.
• Sift together the flour, baking powder and salt.
• Add the cornmeal and stir until well mixed.
• In a second bowl, combine the milk, eggs, and honey or maple syrup.
• Melt the butter and add it to our second bowl, mixing well.
• Combine the dry and liquid ingredients and mix well.
• Pour the batter into an oiled 8in square baking pan and bake for about 20 minutes or until done in the centre and lightly browned.
• To test for doneness, insert a toothpick into the centre; If it comes out dry, the corn bread is done.