Cornbread Dressing I Recipes

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.

CORNBREAD DRESSING

Steps:

• Preheat the oven to 400 degrees F. Spray a 7" x 11" or 8" x 8" baking dish with nonstick cooking spray.
• Melt the butter in a medium saucepan. Add the chopped onion and celery. Sauté until the onion is translucent.
• Add the salt and pepper. Give it a quick stir.
• Remove from the heat, add the sage, and stir again. Set it aside.
• Pour the crumbled cornbread and bread into a large mixing bowl.
• In a small bowl, whisk the egg and milk until it is well mixed. Pour the mixture into the large bowl with the cornbread and mix.
• Slowly add the broth and stir.
• Now add the sautéed onion and celery.
• Pour the entire mixture into the baking dish and bake for approximately 25 minutes, until the top has turned a medium golden brown.

CORNBREAD DRESSING RECIPE

Steps:

• Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425° for 4 minutes.
• Stir together cornmeal and flour; whisk in 3 eggs and buttermilk.
• Pour hot butter into batter, and stir until blended. Pour batter into pan.
• Bake at 425° for 30 minutes or until golden brown. Cool. Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.
• Melt remaining 1/2 cup butter in a skillet over medium heat; add onions and celery, and sauté 5 minutes. Stir in sage, parsley, and seasoned pepper; sauté 1 minute. Remove from heat, and stir into cornbread mixture.
• Whisk together chicken broth and remaining 4 eggs; stir into cornbread mixture. Pour evenly into 1 lightly greased 13- x 9-inch pan and 1 lightly greased 8-inch square pan.
• Bake at 400° for 35 to 40 minutes or until golden brown.

CORNBREAD DRESSING

Steps:

• Melt butter in a skillet; add the onions and celery and saute until tender.
• Combine toasted bread and cornbread in a large bowl and mix.
• Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry seasoning and mix throughly.
• Using a bulb baster, add just enough turkey giblet broth to make a very moist mixture, then stir in the eggs and scrape the dressing into a large greased baking pan or dish.
• Bake in 400 degree F oven until dressing is nicely browned, about 30-40 minutes.

TRADITIONAL CORNBREAD DRESSING

Steps:

• Preheat oven to 350°. Spray a 3½-quart baking dish with cooking spray.
• In a large skillet, melt butter over medium heat. Add onion, celery, and garlic; cook, stirring occasionally, for 8 to 10 minutes or until tender.
• In a large bowl, stir together broth, next 5 ingredients, and cooked vegetables. Crumble cornbread into broth mixture, and stir until well combined. Pour mixture into prepared pan.
• Bake for 45 to 55 minutes or until center is set. Let stand for 10 minutes before serving.

CORNBREAD DRESSING

Steps:

• Preheat oven to 375°. For cornbread, in a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, whisk egg, water, milk and oil. Stir into flour mixture just until blended. Transfer to a greased 8-in. square baking pan. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool in pan on a wire rack. Crumble into a large bowl. Reduce oven temperature to 350°. , For stuffing, stir bread cubes into cornbread crumbs. In a nonstick skillet, cook celery and onion in oil until tender, about 6 minutes. Stir into cornbread mixture. , In a small bowl, dissolve bouillon in water. In a large bowl, combine the broth, egg, seasonings and bouillon mixture. Pour over cornbread mixture; toss to coat evenly., Transfer to a greased 13x9x2-in. baking dish. Cover and bake 20 minutes. Uncover; bake until lightly browned, 25-30 minutes longer.

CORNBREAD DRESSING RECIPE

Steps:

• Preheat oven to 400 degrees F
• Coat a square 8x8 baking pan with cooking spray
• In a large bowl, whisk together cornmeal, flour, sugar, baking powder and salt
• Add milk, eggs and butter
• Beat until smooth
• Pour into prepared pan
• Bake for 20-30 or until toothpick inserted in the center comes out clean
• Prepare cornbread 1-2 days ahead
• Be sure cornbread is dry, if not, cut into 1 inch cubes and spread on baking sheet
• Preheat oven to 250 degrees F
• Dry cornbread in oven for 30-45 minutes, toss every 10-12 minutes
• Preheat oven to 350 degrees F
• Coat 13x9 baking dish with cooking spray
• In a large skillet, melt butter over medium heat
• Add chopped onions and celery and cook until soft
• Remove from heat
• Add seasonings and mix well
• Add cornbread and stuffing cubes to very large bowl
• Add onion mixture and mix well
• Lightly beat eggs and add to cornbread mixture, mix well
• Gradually add broth to cornbread mixture and stir with each addition ** see notes
• Spread stuffing into prepared baking dish
• Bake for 20-25 minutes or until golden brown
• Remove from oven and serve immediately

CORNBREAD DRESSING RECIPE

Steps:

• Preheat oven to 350°F.
• Melt butter in a large skillet. Add onion, celery, poultry seasoning, and sage. Cook over medium heat until tender (do not brown). Cool.
• Place cornbread and bread in a large bowl with celery & onion mixture, parsley, and salt & pepper.
• Combine eggs and 2 cups chicken broth, whisking until smooth.
• Drizzle bread cubes with egg mixture, gently tossing just until moistened. Add more broth if needed to moisten the mixture, allowing the mixture to stand a few minutes between each addition to soak up the moisture.
• Place in a greased 2qt baking dish. Bake uncovered for 35-40 minutes or until heated through.

17 WAYS TO USE LEFTOVER CORNBREAD

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a cornbread dish in 30 minutes or less!

BLACK FOLKS CORNBREAD DRESSING RECIPE

Steps:

• Preheat the conventional oven or Instant Pot Omni Plus oven to bake at 350 degrees for 10 minutes (although you may not use all of this time for melting the butter).
• Place the 4 tablespoons of butter in an 8-inch skillet and melt in the oven for approximately 5 minutes.
• While the butter is melting, combine the Jiffy cornbread mix, sugar, cream cheese, and heavy cream in a medium-size mixing bowl.
• Pour the melted butter from the skillet into the mixing bowl and mix all the ingredients together.
• Pour the cornbread mixture into the skillet.
• Bake at 350 degrees F. In the conventional oven for 25-30 minutes. Instant Pot Omni Plus oven for 23-25 minutes.
• When the baking time has finished, allow the cornbread to cool for approx 10 minutes.
• Cut the bread lengthwise and then across into 1-inch bread cubes and set aside.
• Grease an 8″ or similar-sized baking dish and set it aside.
• Remove the lid from the Instant Pot and turn on the sauté setting for 8 minutes.
• With the lid off, melt ¼ cup of butter.
• Add the chopped onion, celery, thyme, rosemary, and sage.
• Stir to coat the vegetables in the herbs and melted butter and then sauté until they soften and slightly brown.
• Add the chicken stock, salt, and pepper to the inner pot's simmer, and stir to combine.
• Remove the herb mixture from heat and set aside.
• Allow the mixture to cool to the touch so that it can be mixed with the egg. (You don't want the egg to cook from the residual heat and scramble!)
• While the herbs are cooling off, beat the egg with the parsley in a medium-sized bowl.
• Gently fold in the cornbread cubes to coat with the egg.
• Pour in the cooled herb mixture into the egg mixture.
• Transfer the mixture to the pre-greased baking dish.
• Cut the 2 tablespoons of butter into small pats and place them all around on top of the dressing.
• Cover the baking dish with foil and bake at 350 degrees F. 35 minutes in the conventional oven. In the Instant Pot Omni Plus oven for 30 minutes.
• Uncover and bake until golden, 10-15 more minutes (conventional oven), 10 minutes (Instant Pot Omni Plus oven).
• Serve cornbread dressing warm, and enjoy!
• Optional - serve with gravy on top.

CORNBREAD DRESSING

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.