SOUTHERN CORNBREAD DRESSING RECIPE
Cornbread is mixed with sautéed vegetables and stock to make this Southern side dish staple.
Provided by The Hungry Hutch
Time 1h
Number Of Ingredients 11
Steps:
- Preheat the oven to 400˚F.
- Put the butter and oil to a sauté pan over medium heat; add the celery, onion, bell pepper, salt, and pepper to the pan and cook, stirring occasionally, for 5 minutes. Add the garlic and sage and continue to cook until the vegetables have softened and start to become translucent, 5 to 7 minutes more.
- Add the vegetable mixture, cornbread, and chicken stock to a bowl and mix it together. Add more stock, if necessary, so that it's not quite all absorbed by the bread. (I used 2 1/2 cups total.) Taste and adjust seasoning as you see fit.
- Transfer the dressing mixture to a casserole dish and bake for 30 minutes until nice and golden on top. Serve.
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
CAROLINA GIRL'S CORNBREAD DRESSING/STUFFING
Down home, southern cornbread stuffing that will make you want Thanksgiving to be every Sunday! Every person that tries this at my dinner table asks for the recipe. I even have an aunt that visits from out of town who requests this be made even if dinner is cheeseburgers! Enjoy... it is so good
Provided by saintswife
Categories Winter
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 deg.
- 2. In a pan, saute onions and celery in butter until translucent.
- 3. Add sausage to pan, cook until done.
- 4. In a large bowl mix cornbread, crushed saltine crackers, and bread cubes.
- 5. Pour onion and sausage mixture into bowl with bread mix.
- 6. In separate bowl, mix chicken broth and eggs together then add to bread mix.
- 7. Add can of soup, mix well.
- 8. Add poultry seasoning and salt and pepper to taste.
- 9. Pour in to greased baking dish (mix should be pourable but not soupy).
- 10. Bake in oven for 45 mins to 1 hours.
CATHERINE'S CORNBREAD DRESSING
I've tried on quite a few occasions to "gussy up" my family's cornbread dressing recipe. All of the attempts have ended with subpar results and little to no fanfare, so I keep coming back to the classic. Of course the secret to this rich Southern side dish is the butter. But is that really a secret? This version yields an amazingly moist dressing just begging to be drenched in bourbon gravy.
Provided by Food Network
Time 2h15m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees.
- Melt butter in a large skillet over medium heat. Saute the celery and onion until soft and translucent, 10 to 12 minutes.
- In a large bowl, add the celery, onion, cornbread, stuffing mix, and sage. Stir in the chicken stock and eggs and mix until completely combined. Season with a few grinds of black pepper. The mixture should be fairly soupy. Pour into a lightly greased 9 by 13-inch baking dish. Bake, uncovered, until the dressing is set and golden brown, 45 minutes to an hour.
- Preheat the oven to 425 degrees. Grease a large cast-iron skillet and place in the oven to heat while mixing the batter.
- In a large bowl, mix the cornmeal, flour, sugar, baking powder, salt, baking soda, and a few generous grinds of black pepper.
- In a separate bowl, whisk the buttermilk, eggs, and melted butter together until combined. Pour into the dry ingredients and stir until just combined (it's okay if it's a little lumpy). Pour the batter into the hot cast-iron skillet and bake until the top is golden brown, about 25 minutes.
- Immediately remove the cornbread from the skillet and allow to cool. The cornbread can be made up to 2 days in advance when using for the dressing. Store until needed, then crumble and follow instructions for the dressing.
- If enjoying the cornbread immediately (not for the dressing recipe), remove the cornbread from the oven, invert it onto a large plate, and then flip it once more so it is right side up. Slice into wedges and serve warm with lots of butter.
CHARLOTTE'S SOUTHERN CORNBREAD DRESSING
Straight out of NW Alabama, this is my wife's signature dish at hollidays. Mind you, I stole this from her, so I'm hoping and trusting the amounts are accurate.
Provided by Red_Apple_Guy
Categories Grains
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Make two recipes of cornbread according to the mix directions (amounts listed are for 2 recipes).
- Crumble cornbread into the roasting pan used for a turkey with turkey crust left in the pan (or large, shallow casserole baking dish).
- Fry the onions and celery in 3/4 stick of butter until tender.
- Add to cornbread and mix well.
- Add sage, dripping, cream of chicken soup, evaportated milk, eggs and broth.
- Taste and adjust seasonings like salt and pepper and sage.
- Mix well and wet the surface using extra broth and the back of a spoon to smooth.
- Bake at 350 F until thick and browned on top. Dressing should be moist.
- Serve with giblet gravy.
Nutrition Facts : Calories 172.4, Fat 11.3, SaturatedFat 5.9, Cholesterol 102.2, Sodium 448.6, Carbohydrate 10, Fiber 0.6, Sugar 5.4, Protein 7.9
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CLASSIC CORNBREAD RECIPE | SOUTHERN LIVING
From southernliving.com
Servings 15Total Time 3 hrsCategory Food, Dish, Stuffing
- Prepare the Cornbread: Preheat oven to 425°F. Combine self-rising cornmeal mix and, if desired, sugar in a large bowl. Stir together eggs and buttermilk in a medium bowl; add to cornmeal mixture, stirring just until moistened.
- Heat salted butter in a 10-inch cast-iron skillet in preheated oven 5 minutes. Stir melted butter into batter. Pour batter into hot skillet.
- Bake in preheated oven until Cornbread is golden, about 25 minutes; cool in skillet 20 minutes. Remove from skillet to a wire rack, and cool completely, 20 to 30 more minutes. Crumble Cornbread. Freeze in a large heavy-duty ziplock plastic bag up to 1 month, if desired. Thaw in refrigerator.
- Prepare the Dressing: Preheat oven to 350°F. Melt butter in a large skillet over medium-high; add onion and celery, and cook, stirring often, until tender, 10 to 12 minutes. Add sage and thyme, and cook, stirring often, 1 minute.
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