GRANDMA LIZZIE'S CORNBREAD DRESSING
Provided by Trisha Yearwood
Categories side-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease a 9- by 13- by 2-inch baking dish.
- Place the bread cubes on a large baking sheet and toast in the oven until lightly brown, 30 minutes, turning once after 15 minutes. Set aside to cool. Raise the oven temperature to 450 degrees F.
- In a medium skillet, saute the onions in the turkey fat until translucent and softened but not browned, about 5 minutes. In a very large bowl, crumble the Buttermilk Cornbread, toasted bread cubes and cracker crumbs. Add the onions and eggs and toss with a fork until mixed. Add 3 cups of the broth and mix it well, adding more as needed to make a very moist but not soupy dressing. Season with salt and pepper. Bake in the prepared pan until slightly browned, about 15 minutes.
- Preheat the oven to 450 degrees F.
- Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet and place over medium-high heat. Put the cornmeal in a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups.
- Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of the batter. Continue to heat on the stovetop for 1 minute, and then transfer the skillet to the oven and bake the cornbread until browned on top, about 20 minutes. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.
CORNBREAD SALAD WITH BUTTERMILK-CHIVE DRESSING AND MAPLE BACON
Provided by Trisha Yearwood
Categories side-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 23
Steps:
- For the buttermilk-chive dressing: Combine the buttermilk, sour cream, mayonnaise and lemon juice in a small bowl and whisk well. Stir in the chives and garlic and season with salt and pepper. Refrigerate until ready to serve.
- For the maple-glazed bacon: Preheat the oven to 350 degrees F. Set a wire rack in a baking sheet and spray the rack with cooking spray.
- Lay the bacon slices in 1 layer on the wire rack and brush with the maple syrup. Sprinkle over the brown sugar and cayenne. Bake until dark brown and crispy, 20 to 30 minutes. Let cool slightly, then crumble.
- For the salad: Layer the ingredients in a large salad bowl beginning with the lettuce, then adding the tomatoes, bell pepper and onion.
- When ready to serve, add in the crumbled Sour Cream Cornbread, pour the dressing over the salad and sprinkle the bacon on top.
- Preheat the oven to 450 degrees F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
- In a medium mixing bowl, combine the creamed corn, cornmeal mix, sour cream, oil and eggs. Pour the mixture into the skillet and bake until lightly brown, about 30 minutes.
BUTTERMILK CORNBREAD
Steps:
- Preheat the oven to 450 degrees F.
- Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet (see Cook's Note) and place over medium-high heat. Pour the cornmeal into a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups.
- Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of the batter. Continue to heat on the stovetop for 1 minute, then transfer the skillet to the oven and bake the cornbread until browned on top, about 20 minutes. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.
CORNBREAD PANZANELLA
Steps:
- Preheat the oven to 250 degrees F. Arrange the Sour Cream Cornbread cubes on a baking pan in a single layer and bake until fairly dried out, about 30 minutes.
- Meanwhile, toss together the tomatoes, celery, scallions, oil, vinegar, 1/2 teaspoon salt and a few grinds of black pepper. Let stand at least 10 minutes. Add the cornbread and basil and toss again to coat. Serve immediately.
- Preheat the oven to 450 degrees F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
- In a medium mixing bowl, combine the cornmeal mix, creamed corn, sour cream, oil and eggs. Pour the mixture into the skillet and bake until lightly browned, about 30 minutes.
- Adapted from "Home Cooking with Trisha Yearwood" by Trisha Yearwood © Clarkson Potter 2010. Provided courtesy of Trisha Yearwood. All rights reserved.
FRESH CORNBREAD SALAD
Despite my hectic schedule, I enjoy cooking for family and friends. This recipe is one of my favorites.-Pam Holloway, Marion, Louisiana
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10-12 servings.
Number Of Ingredients 7
Steps:
- Prepare cornbread batter according to package directions; stir in one can of Mexicorn. Bake according to package directions. Cool and crumble., In a large bowl, combine the crumbled cornbread, tomatoes, green pepper, onion and remaining corn. Add mayonnaise; toss to coat. Sprinkle with bacon. Serve or refrigerate.
Nutrition Facts : Calories 262 calories, Fat 18g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 447mg sodium, Carbohydrate 23g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein.
SOUTHERN CORNBREAD SALAD
To feed a crowd, especially when I want to make a good impression, I make this eye-popping cornbread salad. It's beautiful in a trifle bowl. I love it in summer, when we can make it with our own garden produce. -Debbie Johnson, Centertown, Missouri
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Prepare and bake cornbread mix according to package directions, using an 8-in. square baking dish. Crumble when cool., Mix sour cream, mayonnaise and salad dressing mix until blended. In a separate bowl, combine tomatoes, peppers and 1/2 cup green onions. , In a 3-qt. glass bowl, layer half of each: cornbread, beans, tomato mixture, cheese, bacon, corn and dressing. Repeat layers. Top with remaining green onions. Refrigerate 3 hours.
Nutrition Facts : Calories 367 calories, Fat 23g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 607mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 4g fiber), Protein 11g protein.
CORNBREAD SALAD I
Very unusual but good! Recipe may be halved. A great way to use up leftover cornbread!
Provided by Rosemarie
Categories Salad
Time 2h40m
Yield 12
Number Of Ingredients 11
Steps:
- Prepare corn bread according to package directions. Cool, crumble, and set aside.
- Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
- Whisk together the dressing mix, sour cream, and mayonnaise.
- Crumble half the corn bread in the bottom of a large serving dish. Top with half the beans. Layer the beans with half of the tomatoes, green bell pepper, and green onions. Sprinkle with half the cheese, corn, bacon, and the salad dressing mixture. Repeat the layers. Cover, and chill at least 2 hours before serving.
Nutrition Facts : Calories 622.9 calories, Carbohydrate 48.4 g, Cholesterol 52.3 mg, Fat 41.9 g, Fiber 4.4 g, Protein 16 g, SaturatedFat 13 g, Sodium 1533.6 mg, Sugar 7.6 g
CORNBREAD SALAD
A colorful summer salad with great flavor. Whenever I share this dish at a potluck, I am always asked for the recipe.
Provided by PRINCIPALCOLE
Categories Salad
Time 2h40m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Prepare the cornbread mix according to package directions, stirring green chilies, cumin, oregano and sage into the finished batter. Spread into a greased 8 inch square pan.
- Bake for 20 to 25 minutes in the preheated oven, or until the top springs back when lightly pressed. Set aside to cool completely.
- In a small bowl, stir together the mayonnaise, sour cream, and Ranch dressing mix. Set aside. Wrap bacon in paper towels, and cook in the microwave until crisp, about 45 seconds per slice. Crumble, and set aside.
- Crumble half of the cornbread into the bottom of a 9x13 inch baking dish. Pour half of the beans over the crumbled bread, half of the mayonnaise mixture, half of the corn, tomatoes, peppers, green onion, bacon and cheese. Repeat the layers ending with cheese on top. The dish will be very full. Cover and refrigerate for 2 hours before serving.
Nutrition Facts : Calories 459.7 calories, Carbohydrate 33.3 g, Cholesterol 44.1 mg, Fat 30.7 g, Fiber 4.9 g, Protein 14.5 g, SaturatedFat 10.3 g, Sodium 1255.7 mg, Sugar 4.7 g
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