Buttermilk Cornbread Dressing Recipes

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BUTTERMILK CORNBREAD FOR CORNBREAD DRESSING



Buttermilk Cornbread for Cornbread Dressing image

Buttermilk adds a creamy, slightly sweet flavor to this cornbread that's delicious on it's own or when tossed with garlic, herbs, and more to make our favorite Cornbread Dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes one 8-inch square

Number Of Ingredients 7

4 tablespoons melted butter, plus more for pan
2 1/2 cups yellow cornmeal
1 1/4 teaspoons salt
1 teaspoon sugar
4 teaspoons baking powder
3 large eggs
1 1/4 cups buttermilk, room temperature

Steps:

  • Preheat oven to 425 degrees. Butter an 8-inch square baking pan, and set aside. Whisk together cornmeal, salt, sugar, and baking powder in a medium bowl.
  • In a separate bowl, whisk together the eggs, buttermilk, and melted butter. Add this mixture to cornmeal mixture, and stir until well combined.
  • Pour batter into prepared pan. Bake until golden and a cake tester inserted in the center comes out clean, about 25 minutes. Transfer to a wire rack to cool slightly before removing from pan.

BUTTERMILK CORNBREAD DRESSING



Buttermilk Cornbread Dressing image

Yield 8-10 servings

Number Of Ingredients 17

5 tablespoons canola oil, divided
1½ cups stone-ground cornmeal
½ cup all-purpose flour
1 tablespoon baking powder
1½ teaspoons kosher salt, divided
1¼ cups whole buttermilk
¾ cup chopped yellow onion, divided
¾ cup chopped celery, divided
¾ cup chopped green bell pepper, divided
4 large eggs, divided
1 cup chopped country ham
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
½ teaspoon ground black pepper
2½ cups chicken broth
2 tablespoons unsalted butter, melted
Garnish: chopped fresh sage

Steps:

  • Preheat oven to 450°. Pour 2 tablespoons oil in a 10-inch cast-iron skillet. Place skillet in oven until very hot, about 8 minutes.
  • In a large bowl, whisk together cornmeal, flour, baking powder, and 1 teaspoon salt. In a medium bowl, stir together buttermilk, ¼ cup onion, ¼ cup celery, ¼ cup bell pepper, 2 eggs, and 2 tablespoons oil. Make a well in center of dry ingredients; add buttermilk mixture, stirring just until combined. Carefully pour batter into hot skillet.
  • Bake until a wooden pick inserted in center comes out clean, about 15 minutes. Let cool in pan for 5 minutes. Remove from pan, and let cool completely on a wire rack. Cut cornbread into cubes, or coarsely crumble; set aside.
  • Add remaining 1 tablespoon oil to skillet; heat over medium-high heat. Add ham, remaining ½ cup onion, remaining ½ cup celery, and remaining ½ cup bell pepper; cook until lightly browned, 3 to 4 minutes. Remove from skillet.
  • In a large bowl, combine cornbread, ham mixture, thyme, sage, pepper, and remaining ½ teaspoon salt. Add broth and remaining 2 eggs, stirring until combined.
  • Spray a 2½- to 3-quart baking dish with cooking spray. Spoon cornbread mixture into prepared pan. Drizzle with melted butter. Cover with foil, and refrigerate for 2 hours.
  • Preheat oven to 350°. Bake for 25 minutes. Uncover and bake until heated through and lightly browned, about 20 minutes more. Let stand for 15 minutes before serving. Garnish with sage, if desired.

BUTTERMILK CORNBREAD DRESSING



Buttermilk Cornbread Dressing image

Makes 8 to 10 servings

Number Of Ingredients 18

½ cup unsalted butter
1 medium onion, chopped
2 cups chopped celery
1 cup chopped green bell pepper
Buttermilk Cornbread (recipe follows)
3 cups chicken broth
3 large eggs, lightly beaten
1 teaspoon ground black pepper
¾ teaspoon kosher salt
2 tablespoons all-vegetable shortening
1½ cups all-purpose flour
1¼ cups plain yellow cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1½ cups whole buttermilk
½ cup unsalted butter, melted
2 large eggs

Steps:

  • Preheat oven to 400°. Lightly spray a 3-quart baking dish with cooking spray.
  • In a large skillet, melt butter over medium heat. Add onion, celery, and bell pepper; cook until tender, about 8 minutes.
  • Crumble Buttermilk Cornbread into a large bowl. Stir in cooked vegetables, broth, eggs, pepper, and salt until well combined. Spoon into prepared pan.
  • Bake until golden brown and center is set, about 30 minutes. Let stand for 10 minutes before serving.
  • Preheat oven to 400°. Place shortening in a 10-inch cast-iron skillet, and place skillet in oven until shortening is bubbly.
  • In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. In a medium bowl, whisk together buttermilk, melted butter, and eggs until smooth. Make a well in center of flour mixture; stir in buttermilk mixture just until combined. Carefully pour batter into hot skillet.
  • Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Remove from skillet, and let cool completely.

THE BEST CORNBREAD DRESSING



The Best Cornbread Dressing image

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

Nonstick cooking spray
2 cups stone-ground yellow cornmeal
2 cups all-purpose flour (see Cook's Note)
1/4 cup granulated sugar
4 teaspoons baking powder
1 teaspoon baking soda
3 teaspoons kosher salt
14 tablespoons (1 3/4 sticks) unsalted butter
2 cups buttermilk
1/2 cup whole milk
4 large eggs, lightly beaten
12 tablespoons (1 1/2 sticks) unsalted butter, plus more for the pan
1 large onion, medium dice
4 stalks celery, medium dice
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
2 tablespoons chopped fresh sage leaves
1 tablespoon chopped fresh thyme leaves
1/2 teaspoon poultry seasoning
4 cups low-sodium chicken broth
2 large eggs, lightly beaten
Chopped flat-leaf parsley leaves, for serving

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.

BUTTERMILK CORNBREAD



Buttermilk Cornbread image

A simple and easy recipe with delicious results. I take some butter and coat the top of the cornbread the minute it comes out of the oven. Once out of the pan, I sometimes add a drizzle of honey.

Provided by Yoly

Categories     Cornbread

Time 45m

Yield 8

Number Of Ingredients 11

nonstick cooking spray
1 cup all-purpose flour
1 cup cornmeal
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, melted
½ cup white sugar
¼ cup honey
2 large eggs, at room temperature
1 cup buttermilk, at room temperature
½ cup frozen sweet corn, thawed

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch square baking dish with nonstick spray.
  • Mix flour, cornmeal, baking powder, and salt together in a bowl.
  • Mix melted butter, sugar, and honey together in another bowl. Add eggs, one at time, and mix until combined. Stir in buttermilk. Mix in flour mixture, then fold in thawed corn. Pour into the prepared baking dish.
  • Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 28 to 35 minutes.

Nutrition Facts : Calories 342.1 calories, Carbohydrate 50.6 g, Cholesterol 78.2 mg, Fat 13.6 g, Fiber 1.4 g, Protein 5.9 g, SaturatedFat 7.9 g, Sodium 156.6 mg, Sugar 23.4 g

CORNBREAD FOR DRESSING



Cornbread for Dressing image

Make this cornbread for our Cornbread-and-Biscuit Dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes one 8-inch square (enough for 1 recipe of Cornbread-and-Biscuit Dressing)

Number Of Ingredients 7

2 1/2 cups yellow cornmeal
1 1/4 teaspoons salt
1 teaspoon granulated sugar
4 teaspoons baking powder
3 large eggs
1 1/4 cups buttermilk, room temperature
1/2 stick (4 tablespoons) unsalted butter, melted, plus more for baking dish

Steps:

  • Preheat oven to 425 degrees. Butter an 8-inch square baking dish. Whisk together cornmeal, salt, sugar, and baking powder in a large bowl. Whisk together eggs, buttermilk, and butter in a medium bowl. Add egg mixture to cornmeal mixture, and stir to combine.
  • Pour batter into prepared baking dish. Bake until golden and a toothpick inserted into center comes out clean, about 25 minutes. Let cool slightly in dish on a wire rack. Run a knife around edges of dish to loosen, and invert onto rack to cool completely.

GRANDMOTHER'S BUTTERMILK CORNBREAD



Grandmother's Buttermilk Cornbread image

This is my grandmother's cornbread recipe and it's the best - sweet and moist!

Provided by Bethany Weathersby

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 55m

Yield 9

Number Of Ingredients 8

½ cup butter
⅔ cup white sugar
2 large eggs
1 cup buttermilk
½ teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
¼ teaspoon salt

Steps:

  • Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
  • Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
  • Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 284.3 calories, Carbohydrate 39.1 g, Cholesterol 59 mg, Fat 12.2 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 7.1 g, Sodium 317.8 mg, Sugar 16.6 g

GRANDMA'S CORNBREAD DRESSING



Grandma's Cornbread Dressing image

Growing up, we didn't have turkey. We had chicken, chopped and baked in my grandmother's dressing. Now we leave out the chicken and keep the cornbread dressing. -Suzanne Mohme, Bastrop, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 12 servings.

Number Of Ingredients 17

1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
2 large eggs, room temperature
1 cup buttermilk
1/4 cup canola oil
DRESSING:
1 tablespoon canola oil
1 medium onion, chopped
2 celery ribs, chopped
3 large eggs
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3 teaspoons poultry seasoning
1 teaspoon pepper
1/2 teaspoon salt
2 cups chicken broth

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.

Nutrition Facts : Calories 236 calories, Fat 12g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 969mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

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