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.
CORNBREAD DRESSING
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h20m
Yield 10 to 12 servings
Number Of Ingredients 21
Steps:
- The day before making the stuffing, bake the cornbread: Preheat the oven to 450 degrees F. Melt 2 tablespoons shortening in a 9-inch cast-iron skillet over medium heat. Meanwhile, combine the cornmeal, flour, baking powder, salt and baking soda in a large mixing bowl. In a separate bowl, whisk the buttermilk, milk and egg until combined. Slowly incorporate the wet ingredients into the dry, stirring until combined. Melt the remaining 1/4 cup shortening in the microwave and add to the batter, stirring constantly. Pour the batter into the hot skillet, smoothing the surface with a rubber spatula. Bake until golden brown, 20 to 25 minutes. Let the cornbread cool in the skillet, then cut into 1-inch cubes.
- Spread the cornbread and French bread cubes on 2 baking sheets and let dry at room temperature, uncovered, until totally crisp, about 24 hours. Transfer to a large bowl and toss to mix them up a bit.
- Make the stuffing: Preheat the oven to 350 degrees F. Melt the butter in a large skillet or Dutch oven over medium heat. Add the celery, carrots and onion and cook until the onion is almost translucent, about 6 minutes. Add the chicken broth and bring to a boil. Reduce the heat to low and add the rosemary, thyme, sage and turmeric. Gradually ladle the broth mixture into the bowl with the bread, tossing gently. Taste as you go and add salt carefully. If the mixture is not moist enough, add a bit more chicken broth. Stir in the parsley.
- Transfer the mixture to a 9-by-13-inch baking dish. Bake until golden brown, 20 to 25 minutes. Let rest 10 minutes before serving.
CORNBREAD DRESSING
Cornbread dressing is a staple of the Southern Thanksgiving celebration. I make mine with the holy trinity (green peppers, onions and celery) and lots of fresh sage and thyme. While most dressing recipes call for the bread to be toasted, here it just needs to be at room temperature. However, if you would like to start with day-old bread, that works too!
Provided by Eddie Jackson
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 29
Steps:
- For the dressing: Preheat the oven to 425 degrees F.
- Put the crumbled cornbread in a large bowl and set aside.
- Melt 4 tablespoons of the butter in a 10-inch cast-iron skillet over medium-high heat. Add the onion, green pepper, celery, garlic, 1 teaspoon salt and a generous amount of black pepper and cook, stirring occasionally, until the vegetables are tender, 5 to 7 minutes. Stir in the giblets, sage and thyme until just heated through, 1 to 2 minutes. Transfer to the large bowl, add the eggs and fold into the cornbread until well combined. Wipe the skillet clean and set aside.
- Add 1/4 cup of the stock at a time to the bowl and fold after each addition until the mixture looks like batter (1 1/2 cups stock should be plenty). Transfer the dressing to the skillet and dot the top with the remaining 2 tablespoons butter. Bake until the eggs are cooked through and the top is golden brown, about 20 minutes.
- Meanwhile, make the gravy: Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, stirring constantly, until golden brown, 5 to 7 minutes. Slowly pour in the stock, whisking constantly, until well combined. Season with 1/2 teaspoon salt and a generous amount of black pepper. Bring to a simmer and cook, stirring occasionally, until the flour taste is gone and the gravy has thickened, about 15 minutes. Fold the giblets, egg and heavy cream into the gravy. Season with 1/2 teaspoon salt and a few grinds of pepper. Serve alongside the dressing.
- Preheat the oven to 425 degrees F. Spray a 10-inch cast-iron skillet with cooking spray.
- Whisk together the cornmeal, flour, baking powder, baking soda and 1 teaspoon salt in a medium bowl until combined.
- Whisk the buttermilk, melted butter, eggs and brown sugar in a large bowl until smooth. Fold in the cornmeal mixture until just combined (it should be a bit lumpy).
- Transfer the batter to the prepared skillet and dot the top with the remaining 2 tablespoons butter. Bake until the top is golden brown and a toothpick inserted into the center comes out clean, about 22 to 25 minutes. Let cool in the skillet for 10 minutes, then invert the bread onto a rack to cool completely, about 30 minutes.
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.
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
NEELY'S HOLIDAY CORNBREAD STUFFING
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Cook bacon in a heavy skillet until crisp. Turn heat down and add onions and celery; saute until tender, about 6 minutes. Add the thyme and sage and saute until fragrant. Stir in pecans.
- In a large bowl, add the cornbread mix, bacon and vegetables, and stir in the chicken broth. Add to a 13 by 9 by 2-inch casserole dish. Add butter slices to the top of the casserole and cover with foil. Bake for 30 minutes then remove foil and cook until top is crisp, about 15 more minutes.
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
MOMMA'S CORNBREAD DRESSING
A pure country, Texas-style cornbread dressing.
Provided by Sherry Wisdom
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Yield 8
Number Of Ingredients 9
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).
Nutrition Facts : Calories 520 calories, Carbohydrate 79.4 g, Cholesterol 164.4 mg, Fat 15.3 g, Fiber 2.1 g, Protein 15.4 g, SaturatedFat 3.6 g, Sodium 2463.6 mg, Sugar 14.7 g
GRANNY'S SOUTHERN CORNBREAD DRESSING
This is how the last 5 generations of our family have made cornbread dressing. Surprised not to see this on Zar. So here is my family recipe. I was always the official taste tester. Before it went into the oven my mom would give me a bowl of it. I would tell her what seasonings needed adjusting. It became a ritual. LOL The cornbread is baked with the onion and celery in it. Really makes a difference to taste.
Provided by debbies dishes
Categories < 4 Hours
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees .
- Make cornbread by mixing cornmeal, flour, oil, eggs, buttermilk and milk.
- Stir until well blended. Stir in celery and onion.
- If the batter is too thick, add more milk. (should be pourable).
- Pour into greased hot iron skillet (if you have one, if not get one, they aren't expensive and you can get them at Wal Mart. I have one I use just for cornbread!).
- Bake for 30 minutes or until top is light brown.
- When done and cooled down a bit. Crumble into a large bowl.
- Add bread pieces, butter and seasonings. Mix well.
- Start adding chicken or turkey broth, stirring and adding more broth as needed. (important: add broth until you think it is just right, then add more. It will soak up and dry out in the oven).
- Adjust seasoning to taste. (appoint someone special).
- Pour into a grease 13x9-inch (3-quart) baking dish or pan.
- Bake at 400 degrees for 30 minutes or until golden brown. Serve with gravy.
- Note: Broth made from boiling a hen will be best but canned will work.
Nutrition Facts : Calories 335.5, Fat 17.3, SaturatedFat 6.2, Cholesterol 63, Sodium 1265.5, Carbohydrate 37.2, Fiber 2.7, Sugar 2.6, Protein 8.6
FAMILY CORNBREAD DRESSING
My family's Cornbread Dressing looked more like cornbread than dressing. The first time my husband came to Thanksgiving Dinner with my family he almost asked them to pass the cornbread. When we ate our first Thanksgiving Dinner with his family, I learned his mom's secret to Wonderful Cornbread Dressing - Lots and Lots of Broth! I have made her version of Cornbread Dressing since, but I add chopped meat and eggs like my mom's recipe. Now we have a marriage of both mom's Cornbread Dressing.
Provided by lesliecoy
Categories Breads
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In skilet brown bell peppers, onions,and celery in margarine.
- When onions are clear add 1/2 cup water.
- Cover and simmer 7 minutes.
- Combine vegetable mixture with remaining ingredients and mix well.
- At this point,you can add some of the meat you will serve the dressing with and the egg , to make it more like my mom's giblet style cornbread dressing.
- Place mixture in covered casserole at 350 degrees for 30 minutes. If dry, add more broth, to make this like my mother in laws it should be more like "mashed potatoes" instead of my mom's "cornbread".
- Add more sage to taste.
Nutrition Facts : Calories 433.2, Fat 12.1, SaturatedFat 2.6, Cholesterol 53, Sodium 1347.1, Carbohydrate 64.6, Fiber 5, Sugar 8, Protein 15.6
More about "our familys cornbread dressing food"
SOUTHERN CORNBREAD DRESSING - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
Cuisine AmericanTotal Time 55 minsCategory Side DishesCalories 575 per serving
SOUTHERN CORNBREAD DRESSING – A FAMILY FAVORITE!
From southernbite.com
SOUTHERN SOUL FOOD CORNBREAD DRESSING | I HEART RECIPES
From iheartrecipes.com
AUNTIE ROSE’S SOUTHERN CORNBREAD DRESSING RECIPE
From grandbaby-cakes.com
CORNBREAD DRESSING RECIPE + BLACK FOOD BLOGGER POTLUCK
From thehungryhutch.com
CORNBREAD DRESSING RECIPE - SOUTHERN LIVING
From southernliving.com
NANNIE JUNE'S CORNBREAD DRESSING RECIPE | KITCHN
From thekitchn.com
RECIPE: SOUTHERN-STYLE CORNBREAD DRESSING | KITCHN
From thekitchn.com
OLD FASHIONED SOUTHERN CORNBREAD DRESSING RECIPE - THE SOUL …
From thesoulfoodpot.com
CORNBREAD DRESSING RECIPES : FOOD NETWORK | FOOD NETWORK
KAMALA HARRIS SHARES HER FAMILY’S CORNBREAD DRESSING …
From today.com
BLACK FOLKS CORNBREAD DRESSING RECIPE - THE SOUL FOOD POT
From thesoulfoodpot.com
CORNBREAD DRESSING - THE BAKERMAMA
From thebakermama.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love