Cornbread Stuffing Southern Style Recipes

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SOUTHERN CORNBREAD DRESSING



Southern Cornbread Dressing image

Cornbread dressing is an intensely personal thing. In the American South, at least, everybody's grandmother had a recipe, and everyone knows just how it should be made. This is a base model with a few variations. It's nice to let it chill overnight before baking so the flavors meld. But you don't have to. The key is really good stock, though plenty of cooks over the years have made it with whatever was on hand - even water in a pinch. This is food for sustenance. But it pays to use the best ingredients possible. Be sure to leave enough time - the cornbread needs to sit out overnight to harden slightly before you make the dressing.

Provided by Kim Severson

Categories     stuffing and dressing, side dish

Time 9h30m

Yield 8 to 10 servings

Number Of Ingredients 16

4 tablespoons/56 grams butter
2 cups/340 grams yellow cornmeal, fine grind (use the freshest, best quality you can find)
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
2 eggs
2 cups/473 milliliters buttermilk, preferably full fat
3 cups soft white bread, crust removed and torn or cut into 1-inch pieces (do not pack)
1/2 cup butter (1 stick), plus more for the pan
2 cups chopped sweet onions
1 1/2 cups chopped celery (4 or 5 stalks)
1 1/2 teaspoons kosher salt
2 eggs
1 1/4 tablespoons finely chopped fresh sage
1 teaspoon chopped fresh thyme
3/4 teaspoon ground black pepper
4 to 5 cups rich chicken or turkey stock, preferably homemade

Steps:

  • Make the cornbread: Heat oven to 450 degrees. Put butter in an 11-inch skillet. Cast-iron is best here, but any ovenproof skillet will do. Heat butter in oven for about 5 to 7 minutes, or until butter has melted and is just starting to brown.
  • While butter melts, whisk together cornmeal, salt and baking powder. In another small bowl, lightly beat eggs, then add buttermilk and stir until mixture is combined. Pour egg mixture into dry ingredients and stir well.
  • Remove hot pan from oven, pour butter into batter and stir until batter looks uniform. Pour batter back into the pan and bake for 20 minutes or until the top has begun to just brown.
  • Remove cornbread and let it cool on a rack. Tear or cut it into large pieces and place in a large bowl. Let it sit out overnight to dry out slightly.
  • Prepare the dressing: Heat oven to 350 degrees. Combine cornbread and white bread in a large bowl, tossing to mix, and breaking cornbread into smaller pieces.
  • Melt butter in a large skillet, and add onions, celery and 1/2 teaspoon salt. Sauté until vegetables have softened, about 6 minutes.
  • Add vegetables to bread mixture and combine. Lightly beat eggs and add to bowl. Sprinkle in herbs, remaining 1 teaspoon salt and the pepper and toss together.
  • Add 4 cups broth and stir well. Using your hands, work the mixture to get a very lumpy, thick, batterlike consistency. Add another cup of stock if needed. The mixture should be very wet and pourable but without standing liquid.
  • Butter an 8-by-11-inch baking dish. (Any other ovenproof dish that can hold about 2 quarts will work. A deeper vessel could take longer to bake; a more shallow dish less time.) Pour the mixture into the baking dish and bake until dressing puffs slightly and has browned well around the edges, about 45 minutes to 1 hour. If you have drippings from a roasted turkey, spoon some over the top about 30 minutes into the baking time.

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 7 grams, Carbohydrate 43 grams, Fat 18 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 10 grams, Sodium 672 milligrams, Sugar 7 grams, TransFat 1 gram

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.

CORNBREAD STUFFING SOUTHERN STYLE



Cornbread Stuffing Southern Style image

Onions, celery, green pepper and garlic sauteed in butter and boiled with chicken broth make the savory stock that cornbread is added to, creating this stuffing sensation.

Provided by Kathleen Burton

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 30m

Yield 10

Number Of Ingredients 17

2 (8.5 ounce) packages dry corn muffin mix
1 (8 ounce) can cream-style corn
2 eggs, beaten
½ cup plain yogurt
¼ cup milk
½ cup butter
1 onion, finely chopped
2 celery, finely chopped
1 green bell pepper, finely chopped
4 cloves garlic, minced
2 teaspoons dried thyme
1 teaspoon dried basil
2 teaspoons dried oregano
2 teaspoons salt, or to taste
1 teaspoon ground black pepper
¼ teaspoon cayenne pepper
3 cups chicken broth

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a medium bowl combine muffin mix, corn, eggs, yogurt and milk; stir just until moistened. Pour into prepared pan.
  • Bake in preheated oven for 20 minutes, or until golden brown.
  • Meanwhile, in a large saucepan over medium heat, melt butter and saute onion, celery, green pepper and garlic. When onions are tender stir in thyme, basil, oregano, salt, pepper, cayenne and broth. Bring to a boil and then remove from heat.
  • Crumble the cornbread and stir into broth mixture; mix well. Add more broth or more bread, as necessary, to achieve desired consistency.

Nutrition Facts : Calories 320.9 calories, Carbohydrate 40.3 g, Cholesterol 64.1 mg, Fat 15.4 g, Fiber 1.6 g, Protein 6.9 g, SaturatedFat 7.4 g, Sodium 1399 mg, Sugar 8.2 g

SOUTHERN CORNBREAD DRESSING



Southern Cornbread Dressing image

This is a delicious and easy dressing recipe using chicken. It can be moist or dry depending on the amount of broth used.

Provided by Holly

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 1h45m

Yield 18

Number Of Ingredients 11

4 skinless, boneless chicken breast halves
1 (16 ounce) package dry corn bread mix
1 (1 pound) loaf day-old white bread, torn into small pieces
4 tablespoons margarine
½ cup chopped onions
½ cup chopped celery
1 (10.75 ounce) can condensed cream of chicken soup
⅛ teaspoon garlic powder
2 teaspoons poultry seasoning
½ teaspoon ground black pepper
6 eggs

Steps:

  • Place the chicken breast halves in a large saucepan with enough water to cover. Bring to a boil. Cook 1 hour, or until the meat is tender and easily shredded. Shred chicken and set aside. Reserve 4 to 6 cups of the remaining broth.
  • Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.
  • Stir the onions and celery into the bread mixture. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Blend with a potato masher until the mixture is the consistency of gelatin. Use more of the reserved broth as necessary to attain desired consistency. Transfer to a 9x13 inch baking dish.
  • Bake in the preheated oven 30 minutes, or until golden brown.

Nutrition Facts : Calories 284.2 calories, Carbohydrate 31.4 g, Cholesterol 94.4 mg, Fat 8.9 g, Fiber 0.9 g, Protein 18.6 g, SaturatedFat 2.1 g, Sodium 771.7 mg, Sugar 4.3 g

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Top Asked Questions

How do you make cornbread dressing for stuffing?
You can use this recipe to make cornbread dressing or stuffing. 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.
How do you make southern Sage cornbread dressing?
Southern Sage Cornbread Dressing. Carefully pour the hot oil into the cornbread mixture. Stir well. Pour batter into cast iron skillet and cook until golden brown, about 25 minutes. For the southern sage cornbread dressing: Sauté celery, onions, and bell pepper in butter until translucent. Add sage, poultry seasoning, bay leaf,...
How do you make crumbly cornbread?
Cool the cornbread and crumble. Place the cornbread in a large bowl with the bread cubes and toss to combine. Preheat the oven to 350 degrees. Coat a 9"x13" pan with cooking spray. Melt 4 tablespoons of butter in a large pan over medium heat. Add the onion and celery and cook for 6-8 minutes or until softened.
How to cook cornbread with celery and onion?
Preheat oven to 350 °F. In a large bowl, combine crumbled cornbread (recipe follows), dried white bread slices and crackers; set aside. Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture.

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