CORNBREAD FOR DRESSING
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
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.
CORNBREAD AND BISCUIT DRESSING - MARTHA STEWART
From Thanksgiving edition of Martha Stewart Living 2007. Had to post for safe keeping and am going to try this for Thanksgiving. Notes from magazine: Crumble the cornbread and biscuits and let them dry overnight. To toast the pecans, spread on baking sheet and bake at 350 for 10 minutes.
Provided by Pixies Kitchen
Categories Thanksgiving
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350. Butter 2 rimmed baking skeets. Toss cornbread, biscuits, pecans, and sage in large bowl.
- Melt 1 stick of butter in skillet over high heat. Add onion, celery, and chiles, and cook until softened, about 7 minutes. Add to cornbread-biscuit mixture and stir in stock, milk, eggs, salt, and pepper. (Mixture will be liquidy).
- Divide among prepared baking sheets, and bake fro 45 minutes. Brush the dressing with melted butter, and bake until crusty, about 15 minutes more. Dressing can be refrigerated in an airtight container for up to 1 day; reheat before using.
Nutrition Facts : Calories 303.1, Fat 26.5, SaturatedFat 8.7, Cholesterol 68.3, Sodium 1087, Carbohydrate 11.5, Fiber 2.8, Sugar 5.8, Protein 7.6
CORNBREAD-AND-BISCUIT DRESSING
Serve this dressing, stuffed with pecans, with our Salt-and-Pepper Grilled Turkey.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter 2 rimmed baking sheets. Toss cornbread, biscuits, pecans, and sage in a large bowl.
- Melt 1 stick butter in a skillet over high heat. Add onion, celery, and chiles, and cook until softened, about 7 minutes. Add to cornbread-biscuit mixture, and stir in stock, milk, eggs, salt, and pepper (mixture will be liquidy).
- Divide among prepared baking sheets, and bake for 45 minutes. Brush dressing with melted butter, and bake until crusty, about 15 minutes more.
BISCUIT CORNBREAD DRESSING
"This mouthwatering and slightly sweet recipe was my mother's, so it has to be at least 65-70 years old," writes Karen Andrews from Arlington, Texas. "It's just not Christmas at our house without this favorite dressing...and it goes great with goose, too," Karen adds.
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- Prepare cornbread according to package directions; cool on a wire rack. Crumble into a large bowl. Prepare biscuits according to package directions; cool on a wire rack. Crumble biscuits over cornbread; stir gently to combine., In a large skillet, saute onions and celery in butter. Stir in the salt, pepper, curry powder, basil and thyme. Add to cornbread mixture. Stir in broth and water (mixture should be the consistency of cornbread batter). Let stand for 1 hour. , Stir in egg substitute. Pour into a greased shallow 2-qt. baking dish. Bake, uncovered, at 350° for 1 hour or until golden brown and a knife inserted in the center comes out clean.
Nutrition Facts :
CORNBREAD FOR DRESSING -MARTHA STEWART
From Thanksgiving edition of Martha Stewart Living 2007. Had to post for safe keeping and am going to try this for Thanksgiving. This is part of the dressing recipe.
Provided by Pixies Kitchen
Categories Breads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425. 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, stir to combine.
- Pour batter into prepared baking dish. Bake until golden and toothpick inserted into center comes out clean, about 25 minutes. Let cool slightly in dish on wire rack. Run knife around edges of dish to loosen, and invert onto rack to cool completely. Cornbread can be wrapped in plastic and stored at room temperature for up to 3 days. For dressing, let stand overnight, uncovered, to dry out before crumbling.
Nutrition Facts : Calories 313.3, Fat 12.4, SaturatedFat 6.2, Cholesterol 128.1, Sodium 834, Carbohydrate 43.2, Fiber 3.7, Sugar 3.7, Protein 9.1
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