Double Corn Cornbread Stuffing Recipe 445

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DOUBLE CORNBREAD STUFFING



Double Cornbread Stuffing image

A tasty twist on a classic recipe starts with a packaged corn bread mix, and adds turkey bacon, whole kernel corn, onions and celery. Perfect for your holiday meal!

Provided by Butterball

Number Of Ingredients 8

3 olive oil
3 thinly sliced sweet onions
⅓ butter
1¼ sliced celery
8 chopped Butterball® Turkey Bacon
2½ canned chicken broth
12-16 oz Pre-packaged Cornbread Stuffing Mix
1 (17 oz.) whole kernel corn, well drained

Steps:

  • Preheat oven to 350°F.
  • Heat oil in large skillet on medium-high heat. Add onions. Cook and stir 5 minutes. Reduce heat to medium-low; cover. Continue cooking 13 to 15 minutes or until onions are golden, stirring occasionally.
  • Meanwhile, heat butter in large saucepan on medium-high heat. Cook and stir celery and turkey bacon 6 to 8 minutes or until celery is crisp-tender. Stir in chicken broth and stuffing mix; mix lightly. Stir in cooked onions and corn.
  • Spoon mixture into well-sprayed 2-qt. casserole dish; cover.
  • Bake 35 to 40 minutes or until heated through.

Nutrition Facts : Calories 290, Fat 11 g, Cholesterol 25 mg, Sodium 965 mg, Protein 8 mg, ServingSize 8

DOUBLE CORN - CORNBREAD STUFFING RECIPE - (4.4/5)



Double Corn - Cornbread Stuffing Recipe - (4.4/5) image

Provided by á-61574

Number Of Ingredients 19

CORNBREAD:
1 1/2 cups cornmeal
1 1/4 cups all-purpose flour
3 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups milk
3 eggs
1/3 cup butter, melted
STUFFING:
3 cups fresh or frozen corn kernels, thawed
1 large red onion, cut into wedges (1 1/2 cups)
1/2 cup butter
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 teaspoon ground black pepper
6 cups fresh baby spinach leaves
1 3/4 cups chicken broth
Fresh flat-leaf Italian parsley, chopped

Steps:

  • CORNBREAD: Preheat oven to 400°F. Grease a 13x9x2-inch baking pan; set aside. In a large bowl stir together cornmeal, flour, sugar, baking powder, and salt; set aside. In a medium bowl whisk together the milk, eggs, and melted butter. Add milk mixture all at once to cornmeal mixture. Stir just until moistened. Spoon batter into prepared pan. Bake about 20 minutes or until golden brown around the edges and a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Cut cornbread into 1-inch cubes (you should have about 10 cups). STUFFING: Preheat oven to 325°F. Spread cubed cornbread in an even layer in a 15x10x1-inch baking pan. Bake, uncovered, for 10 to 15 minutes or until dry and crisp. Cool in pan on a wire rack. In a large skillet cook corn and onion in 1/2 cup butter over medium heat for 8 minutes or until starting to brown, stirring occasionally. Stir in salt, crushed red pepper, and black pepper. In a very large bowl combine cornbread cubes, spinach, and corn mixture (bowl will be full, but will be easier to stir once the broth is added). Drizzle with enough broth to moisten, tossing lightly to combine. Spoon into a 3-quart baking dish or casserole. Bake, uncovered, for 40 minutes or until heated through (165°F) and top is lightly browned. Top with chopped parsley.

DOUBLE-CORN CORNBREAD



Double-Corn Cornbread image

From America's Test Kitchen. I've had some cornbread that is almost cake-like and sweet. If that is what you're looking for, this is not it. This does have a very good, somewhat coarse texture. Perfect served up with your favorite chili! :) They recommended baking this in a cast-iron skillet, but I had very good results usimg a 9-inch round cake pan.

Provided by Beth A.

Categories     Quick Breads

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup cornmeal (yellow or white)
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon table salt
1 cup frozen corn, thawed
1 cup sour cream
2 large eggs
1/2 teaspoon hot pepper sauce
4 tablespoons unsalted butter, melted
2 teaspoons vegetable oil

Steps:

  • Adjust oven rack to middle position and heat oven to 450 degrees.
  • Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in large bowl.
  • Pulse corn, sour cream, eggs, and hot sauce in food processor until corn is coarsely chopped and mixture is combined.
  • Fold corn mixture into cornmeal mixture, then stir in melted butter.
  • Add vegetable oil to 9-inch round cake pan, and place the pan in the preheated oven for 5 minutes.
  • Take out of oven and quickly add batter; return pan to oven.
  • Bake until toothpick inserted in center comes out clean, about 20-25 minutes.
  • Cool cornbread in pan on wire rack for 20 minutes.
  • Serve warm.

DOUBLE-CORN CORNBREAD



Double-Corn Cornbread image

Incredible-tasting cornbread recipe. This is great to make for family and guests. Especially useful if you have little time to prepare, as it is really easy to make

Provided by MasterZaar

Categories     Breads

Time 55m

Yield 12 serving(s)

Number Of Ingredients 11

1 cup milk
1 tablespoon apple cider vinegar
1 cup cornmeal
1 cup flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1/4 cup olive oil
1 cup corn kernel (cooked or canned)

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Pour all ingredients into big bowl, and mix thoroughly.
  • Grease a 41/2-inch by 81/2 inch loaf pan.
  • Pour mixture into pan.
  • Bake for 45 minutes or until golden-brown.

CORNBREAD STUFFING



Cornbread Stuffing image

Provided by Anne Burrell

Categories     side-dish

Time 2h45m

Yield 8 to 10 servings

Number Of Ingredients 19

1/2 stick (4 tablespoons) melted unsalted butter, plus extra for baking pan
1 cup yellow cornmeal
3/4 cup all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup milk
3 tablespoons honey
1 teaspoon vanilla extract
2 large eggs
Extra-virgin olive oil, for cooking
1 large onion, finely diced
3 ribs celery, finely diced
Kosher salt
3 cloves garlic, smashed and finely diced
1 pound fresh chorizo
10 fresh sage leaves, finely chopped
3 sprigs fresh rosemary, leaves chopped
3 to 4 cups chicken stock

Steps:

  • For the cornbread: Preheat the oven to 350 degrees F. Butter an 8-inch cast-iron skillet or an 8-inch square baking pan.
  • Combine the cornmeal, flour, sugar, baking powder and salt in a large mixing bowl.
  • Combine the milk, honey, vanilla, eggs and butter in another mixing bowl and whisk to thoroughly combine. Make a well in the dry ingredients and pour the wet ingredients into the well. Mix gently to combine. When the mixture has just come together, transfer it to the prepared skillet or baking pan. Bake until golden around the edges and a tester inserted in the center comes out clean, 25 to 30 minutes. Let cool before cutting or wrapping in plastic wrap. Allow to sit, wrapped at room temperature, 1 to 2 days.
  • For the cornbread stuffing: Preheat the oven to 350 degrees F.
  • Cut the cornbread into 1-inch cubes and place in a large bowl. Set aside.
  • Coat a large saute pan over medium heat with olive oil, then add the onions and celery. Sprinkle with salt and cook the vegetables until they start to become soft and are very aromatic, 5 to 7 minutes. Add the garlic and cook for 1 to 2 minutes. Stir in the chorizo and cook until it browns, about 7 minutes. Sprinkle in the sage and rosemary and remove from the heat.
  • Toss the chorizo mixture in the bowl with the cornbread cubes. Add the chicken stock and knead with your hands until the cornbread is very moist and wet. Taste to check for seasoning and season with salt, if needed (it does). Transfer to a 9-by-13-inch ovenproof serving dish.
  • Roast until the stuffing is hot all the way through and crusty on top, about 30 minutes. Serve.

CORNBREAD DRESSING



Cornbread Dressing image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h20m

Yield 10 to 12 servings

Number Of Ingredients 21

1/4 cup plus 2 tablespoons vegetable shortening
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1/2 cup milk
1 large egg
1 loaf crusty French bread, cut into 1-inch cubes (about 8 cups)
1 stick unsalted butter
4 stalks celery, finely diced (leaves included)
2 carrots, finely diced
1 large onion, diced
4 cups low-sodium chicken broth, plus more if needed
2 teaspoons chopped fresh rosemary
1/2 teaspoon dried thyme
1/4 teaspoon ground sage
1/8 teaspoon turmeric (optional)
Kosher salt
1/4 cup chopped fresh parsley

Steps:

  • The day before making the stuffing, bake the cornbread: Preheat the oven to 450 degrees F. Melt 2 tablespoons shortening in a 9-inch cast-iron skillet over medium heat. Meanwhile, combine the cornmeal, flour, baking powder, salt and baking soda in a large mixing bowl. In a separate bowl, whisk the buttermilk, milk and egg until combined. Slowly incorporate the wet ingredients into the dry, stirring until combined. Melt the remaining 1/4 cup shortening in the microwave and add to the batter, stirring constantly. Pour the batter into the hot skillet, smoothing the surface with a rubber spatula. Bake until golden brown, 20 to 25 minutes. Let the cornbread cool in the skillet, then cut into 1-inch cubes.
  • Spread the cornbread and French bread cubes on 2 baking sheets and let dry at room temperature, uncovered, until totally crisp, about 24 hours. Transfer to a large bowl and toss to mix them up a bit.
  • Make the stuffing: Preheat the oven to 350 degrees F. Melt the butter in a large skillet or Dutch oven over medium heat. Add the celery, carrots and onion and cook until the onion is almost translucent, about 6 minutes. Add the chicken broth and bring to a boil. Reduce the heat to low and add the rosemary, thyme, sage and turmeric. Gradually ladle the broth mixture into the bowl with the bread, tossing gently. Taste as you go and add salt carefully. If the mixture is not moist enough, add a bit more chicken broth. Stir in the parsley.
  • Transfer the mixture to a 9-by-13-inch baking dish. Bake until golden brown, 20 to 25 minutes. Let rest 10 minutes before serving.

EASY CORNBREAD-BROWN BUTTER STUFFING



Easy Cornbread-Brown Butter Stuffing image

For many people, Thanksgiving is one big excuse to eat lots of stuffing. This one is particularly easy to make. Prepare cornbread using any recipe you'd like, then let it sit out until it gets a little stale. Crumble it into large pieces and then sauté with aromatics in deeply browned butter. Be sure to really let the butter brown: that's where much of the flavor is. Drizzle any remaining brown butter over the top of the stuffing once you've transferred it to the baking dish - that will make the top nice and crispy.

Provided by Melissa Clark

Categories     easy, stuffing and dressing, side dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 9

6 tablespoons unsalted butter
9 cups stale cornbread, crumbled into large chunks
1/3 cup thinly sliced scallions
2 large eggs
1 1/2 to 2 tablespoons chopped fresh sage or rosemary
3/4 teaspoon kosher salt
1/8 teaspoon chile powder
Black pepper, as needed
Turkey or chicken stock (optional)

Steps:

  • In a medium skillet over medium-low heat, melt the butter. Cook, undisturbed, until the foam subsides and the butter is a deep brown and smells nutty. Transfer immediately to a heatproof liquid measuring cup or bowl.
  • In a large bowl, combine the cornbread, scallions, 3 tablespoons butter, eggs, sage, salt, chili powder and black pepper. If the mixture looks dry, add a little stock or water.
  • Spoon the stuffing into a 1 1/2 quart gratin dish. Drizzle the remaining butter over the stuffing. (At this point you can wrap well with plastic wrap and refrigerate it overnight.)
  • Heat oven to 350 degrees and bake until crisp and browned on top, about 30 to 45 minutes.

Nutrition Facts : @context http, Calories 513, UnsaturatedFat 11 grams, Carbohydrate 72 grams, Fat 20 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 7 grams, Sodium 1083 milligrams, Sugar 0 grams, TransFat 0 grams

CORNBREAD STUFFING RECIPE BY TASTY



Cornbread Stuffing Recipe by Tasty image

Here's what you need: unsalted butter, yellow cornmeal, baking powder, sugar, kosher salt, buttermilk, corn kernel, honey, large eggs, cornbread mix, white bread, unsalted butter, onion, garlic, celery, fennel head, salt, green apples, ground nutmeg, Italian sausage, fresh parsley, fresh sage, chicken broth

Provided by Claire Nolan

Categories     Sides

Yield 10 servings

Number Of Ingredients 23

¼ cup unsalted butter, melted
1 cup yellow cornmeal
1 tablespoon baking powder
1 tablespoon sugar
½ teaspoon kosher salt
1 cup buttermilk
½ cup corn kernel
¼ cup honey
2 large eggs
1 box cornbread mix, optional if you do not want to do Tia's cornbread, prepared according to box instructions, and cut into cubes.
4 cups white bread, we used an Italian loaf, cubed
4 tablespoons unsalted butter
1 onion, diced
2 cloves garlic, minced
3 stalks celery, diced
½ head fennel head, diced
salt, to taste
2 green apples, peeled and diced
½ teaspoon ground nutmeg
1 lb Italian sausage, casing removed
¼ cup fresh parsley, minced
2 tablespoons fresh sage
3 cups chicken broth, or chicken stock

Steps:

  • First, make Tia's Cornbread at least one day before serving the stuffing.
  • Preheat the oven to 400°F (200°C). Generously grease a 9-inch (23 cm) baking pan with 1 tablespoon of butter.
  • In a small bowl, mix the cornmeal, flour, baking powder, sugar and salt. In another bowl, whisk together the melted butter, buttermilk, corn, honey and eggs. Using a rubber spatula, add the wet ingredients to the dry and mix just until combined. Do not overmix.
  • Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool for at least 1 hour, then cut into 1-inch cubes for the stuffing.
  • For the stuffing, start by cutting the cornbread into cubes.
  • Spread 4 cups of white bread cubes and 4 cups of the cornbread cubes in a single layer on a baking sheet and leave out overnight to dry out.
  • Preheat oven to 400°F (200°C). Grease a 13x9x2-inch (33x23x2 cm) baking dish with butter and set aside.
  • Transfer the bread cubes to a large bowl.
  • In a large sauté pan set over medium-high heat, melt 2 tablespoons butter. Add the onion, garlic, celery, fennel and sprinkle with the salt and cook until the vegetables are translucent, about 5 minutes.
  • Add the mixture to the bowl of bread and mix.
  • In the same sauté pan, add the remaining 2 tablespoons butter and let brown for 30 seconds. Add the apples and nutmeg and sauté until the apples are tender, 3 to 4 minutes.
  • Add the apples to the bread bowl and mix.
  • Add the sausage to the pan and cook, breaking it up as it browns, 8 to 10 minutes.
  • Transfer the sausage to the bread bowl and mix.
  • Mix in the parsley and sage.
  • Transfer the bread mixture to the buttered baking dish.
  • Pour the chicken stock around the edges of the baking dish.
  • Put the baking dish on the middle oven rack and bake at 400°F (200°C), uncovered for 40 minutes, until golden brown.

Nutrition Facts : Calories 745 calories, Carbohydrate 76 grams, Fat 42 grams, Fiber 4 grams, Protein 15 grams, Sugar 26 grams

TRADITIONAL CORNBREAD STUFFING



Traditional Cornbread Stuffing image

Toasted cornbread cubes are mixed with butter-sauteed veggies and seasoned lightly. You can use this to stuff a turkey as-is, or put into an oven-safe dish and bake until a golden brown crust is formed. Serve immediately.

Provided by Semichee

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

Time 1h25m

Yield 10

Number Of Ingredients 14

2 cups cubed butternut squash
3 tablespoons olive oil, divided
2 carrots, finely chopped
1 medium onion, finely chopped
1 stalk celery, finely chopped
1 small leek, finely sliced
4 cloves garlic, finely chopped
¼ cup chopped fresh sage
3 tablespoons butter
1 tablespoon chopped fresh thyme
1 cup reduced-sodium chicken broth, or more as needed
1 (1 pound) package cornbread stuffing mix
salt and ground black pepper to taste
1 apple - peeled, cored, and chopped

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place butternut squash on a rimmed baking sheet and drizzle with 1 tablespoon olive oil.
  • Roast squash in the preheated oven until tender, 25 to 30 minutes, turning once using a metal spatula. Remove from the oven and set aside.
  • Heat 2 teaspoons olive oil in a large, deep saute pan over medium-high heat. Saute carrots, onion, celery, leek, and garlic in the hot oil until almost tender, about 5 minutes. Add roasted butternut squash, sage, butter, and thyme and continue to saute until vegetables are tender, 3 to 4 minutes more.
  • Stir chicken broth into the pan until well mixed with vegetables. Add cornbread stuffing and mix. Add additional chicken broth if necessary and mix until desired consistency is reached. Season with salt and pepper. Set aside and let cool, 10 to 15 minutes. Mix in apple.

Nutrition Facts : Calories 270.4 calories, Carbohydrate 42.1 g, Cholesterol 9.9 mg, Fat 9.1 g, Fiber 3.6 g, Protein 6.5 g, SaturatedFat 3.1 g, Sodium 917 mg, Sugar 4.7 g

DOUBLE CORN DRESSING



Double Corn Dressing image

I have served this delicious dressing, made with a dry stuffing mix, over the years to family and friends, and it always receives compliments. It goes great with pork or poultry.-Berliene Grosh, Lakeland, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 16 servings.

Number Of Ingredients 11

1 package (12 ounces) unseasoned stuffing cubes
1 medium onion, finely chopped
1/2 each medium green, sweet yellow and red pepper, chopped
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
3 eggs, lightly beaten
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1/2 cup butter, melted
1/2 to 1 cup chicken broth

Steps:

  • In a large bowl, combine the stuffing, onion, sweet peppers and seasonings. Add the eggs, corn and butter; toss to coat. Stir in enough broth to achieve desired moistness. , Spoon into a 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes or until a thermometer reads 160°. Uncover; bake 15-20 minutes longer or until golden brown.

Nutrition Facts : Calories 190 calories, Fat 8g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 485mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

ULTIMATE CORNBREAD STUFFING



Ultimate Cornbread Stuffing image

Your grandma ain't got no shake on this! Join the click! I know...poppy seeds?! It does, however, make for a visually-stunning dish! You can make this easy stuffing up to four hours ahead; just cover and refrigerate until it's time to bake (just add about ten minutes to the baking time). Add toasted pecan pieces, dried sweet cranberries, or golden raisins for a twist!

Provided by LADYMHARRIS

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

Time 2h

Yield 8

Number Of Ingredients 12

2 (8.5 ounce) packages corn muffin mix
⅔ cup heavy cream
2 eggs
2 tablespoons white sugar
2 tablespoons olive oil
1 tablespoon poppy seeds
1 teaspoon vanilla extract
4 strips bacon, chopped
1 green bell pepper, chopped
1 red onion, chopped
¼ teaspoon dried marjoram
1 ½ cups chicken broth

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a small square baking dish or spray it with cooking spray.
  • Mix together the muffin mix, cream, eggs, sugar, oil, vanilla, and poppy seeds to make a batter.
  • Bake in preheated oven until golden brown and the top springs back when pressed lightly, 15 to 20 minutes. Allow to cool completely; cut into small squares and transfer to a bowl.
  • Reduce oven heat to 350 degrees F (175 degrees C).
  • Cook the bacon in a large skillet over medium-high heat until browned. Add the peppers and onions to the skillet; cook and stir until the vegetables are tender. Remove from heat and add to bowl with cornbread squares; season with marjoram, pour in the chicken broth; mix. Spoon mixture into the prepared baking dish; cover with aluminum foil.
  • Bake in preheated oven until heated through, about 30 minutes.

Nutrition Facts : Calories 449.3 calories, Carbohydrate 49 g, Cholesterol 96.4 mg, Fat 24.8 g, Fiber 1.4 g, Protein 8.3 g, SaturatedFat 9.3 g, Sodium 637.9 mg, Sugar 17.5 g

CORN BREAD FOR STUFFING



Corn Bread for Stuffing image

Categories     Bread     Bake     Thanksgiving     Fall     Gourmet

Yield Makes about 4 cups

Number Of Ingredients 7

1 cup all-purpose flour
1 1/2 cups yellow cornmeal
1 tablespoon double-acting baking powder
1 teaspoon salt
1 cup milk
1 large egg
3 tablespoons unsalted butter, melted and cooled

Steps:

  • In a bowl whisk together the flour, the cornmeal, the baking powder, and the salt. In a small bowl whisk together the milk, the egg, and the butter, and stir the mixture into the cornmeal mixture, stirring until the batter is just combined. Pour the batter into a greased 8-inch-square baking pan and bake the corn bread in the middle of a preheated 425°F. oven for 20 to 25 minutes, or until the top is pale golden and a tester comes out clean. Let the corn bread cool in the pan for 5 minutes, invert it onto a rack, and let it cool completely. Crumble the corn bread coarse into 2 shallow baking pans and toast it in the middle of a preheated 325°F. oven, stirring occasionally, for 30 to 35 minutes, or until it is dried and deep golden.

CORNBREAD STUFFING



Cornbread Stuffing image

This cornbread stuffing is a classic stuffing with liver meat, onions, celery, and sage. It's perfect for Thanksgiving dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h15m

Number Of Ingredients 9

1 tablespoon canola oil
1 medium onion, finely diced
3 stalks celery, finely diced
1/3 cup diced liver (chicken or turkey)
6 cups coarsely crumbled cornbread
2 tablespoons chopped fresh sage (or 1 teaspoon dried)
3 cups hot reduced-sodium chicken broth
Coarse salt and ground pepper
2 tablespoons butter, plus more for dish

Steps:

  • Preheat oven to 350 degrees. Heat oil in a 12-inch skillet over medium heat. Add onion and celery; cook, stirring occasionally, until onion is translucent, 6 to 8 minutes. Add liver; cook, stirring, until beginning to brown, about 4 minutes.
  • In a large bowl, combine onion mixture, cornbread, and sage.
  • Pour broth over mixture; stir just until combined. Season with salt and pepper. Transfer to a buttered 1 1/2-quart shallow baking dish.
  • Dot with butter. Bake until golden brown on top and crisp around edges, 40 to 45 minutes.

SKILLET CORNBREAD STUFFING



Skillet Cornbread Stuffing image

Save prep time and cleanup with this one-skillet recipe, made super easy with Betty Crocker cornbread & muffin mix.

Provided by Jessica Walker

Categories     Side Dish

Time 2h30m

Yield 8

Number Of Ingredients 9

2 pouches Betty Crocker™ cornbread & muffin mix
Milk, butter and egg called for on cornbread mix pouches
4 slices white bread
1/4 cup butter
1 large onion, chopped
1 1/2 cups chopped celery
2 eggs, beaten
3 cups Progresso™ chicken broth (from 32-oz carton)
Salt and pepper to taste

Steps:

  • Make cornbread as directed on pouches. Cool completely, about 1 hour.
  • In large bowl, crumble cornbread and white bread. In 10-inch skillet, melt butter over medium-high heat. Cook onion and celery in butter, stirring occasionally, until tender. Add to bread mixture in bowl. Stir in eggs. Pour in broth, 1 cup at a time, combining until all bread pieces are moistened.
  • Heat oven to 350°F. Spray 12-inch ovenproof cast-iron skillet with cooking spray. Pour stuffing mixture in skillet. Bake about 1 hour or until dry. Serve warm.

Nutrition Facts : ServingSize 1 Serving

SCALLION-CHEDDAR CORNBREAD STUFFING



Scallion-Cheddar Cornbread Stuffing image

This stuffing - or, you can call it a dressing - is baked outside the turkey so that it develops a crisp topping. You'll want to make sure your cornbread is stale here: If working with fresh cornbread, dry it out in your oven. Crumble the pieces, then spread them on a rimmed sheet pan and bake at 300 degrees until firm and dry, but not hard. Timing will depend on how moist the cornbread was to start, so be sure to keep an eye on it.

Provided by Melissa Clark

Categories     stuffing and dressing, side dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

5 tablespoons unsalted butter, plus more for greasing the pan
1 bunch scallions
1 celery rib, including leaves, thinly sliced
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper
3 large eggs
6 cups stale cornbread, crumbled into large chunks
1 tablespoon chopped fresh sage or rosemary
Pinch of ground cayenne (optional)
1 1/2 cups turkey or chicken stock, plus more as needed
1 cup grated sharp Cheddar
1/4 cup grated Parmesan
1/4 cup chopped parsley

Steps:

  • Heat oven to 400 degrees if you are planning to bake the stuffing right away (otherwise don't heat it yet). Butter a shallow 1 1/2-quart baking dish or an 8-inch pan (square or round will work).
  • Thinly slice the scallions, separating the white and light green parts from the dark green parts. Save the dark green parts for later.
  • In a medium skillet over medium heat, melt 3 tablespoons butter (save the remaining 2 tablespoons butter for the topping). When the white butter foam has mostly disappeared, add white and light-green scallion slices, celery and the pinch of salt. Cook vegetables, stirring them often, until tender, 5 to 8 minutes. Stir in the pepper. (If you're grinding it from a pepper mill, you don't have to measure it. Just turn the mill 10 times over the pan.) Move the skillet to an unlit burner on your stove and let the mixture cool.
  • Crack the eggs into a large bowl and whisk them together until well mixed. Add cooled celery mixture, dark green scallion parts, cornbread, sage or rosemary, 1/2 teaspoon salt and cayenne, if using. Stir in the 1 1/2 cups stock, adding more as needed to moisten all the cornbread. You want it moist but not mushy. (Stop before it looks like oatmeal.) Fold in 1/2 cup Cheddar, the Parmesan and parsley.
  • Spoon the stuffing into the prepared baking pan. Sprinkle the top with the remaining 1/2 cup Cheddar. Cut the butter into 1/2-inch cubes and scatter those over the top of the stuffing. (At this point, you can wrap the cornbread with plastic wrap and refrigerate it overnight.)
  • When ready to bake, if you haven't heated the oven, do so now. Bake stuffing until crisp and browned on top, about 25 to 35 minutes. (It will take longer if you're baking it straight from the fridge.) Serve hot or warm.

SOUTHWESTERN CORN BREAD STUFFING



Southwestern Corn Bread Stuffing image

Categories     Herb     Pepper     Side     Bake     Christmas     Thanksgiving     Stuffing/Dressing     Corn     Fall     Winter     Jalapeño     Hominy/Cornmeal/Masa     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 13

Buttermilk Corn Bread
6 tablespoons (3/4 stick) butter
1 1/2 cups chopped onions
1 1/2 cups chopped green bell peppers
4 large poblano chilies, stemmed, seeded, chopped
3 large jalapeño chilies, stemmed, seeded, chopped
1/4 cup chopped fresh sage or 4 teaspoons dried rubbed sage
1 1/2 tablespoons dried oregano
3/4 cup chopped fresh cilantro
1 1/2 cups crushed corn chips (such as Fritos)
1 1/2 cups frozen corn kernels, thawed
3 large eggs, beaten to blend
1 1/4 cups (about) canned cream-style corn

Steps:

  • Preheat oven to 325°F. Cut corn bread into 4 equal pieces. Crumble 3 pieces onto large baking sheet (reserve remaining piece for another use). Bake until slightly dry, about 20 minutes. Transfer to very large bowl.
  • Melt butter in heavy large skillet over medium-high heat. Add onions, bell peppers, all chilies, sage and oregano and sauté until vegetables are tender, about 10 minutes. Transfer to bowl with corn bread. Mix in cilantro, corn chips and corn kernels. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.
  • To bake stuffing in the turkey:
  • Fill main turkey cavity with stuffing. Mix enough cream-style corn into remaining stuffing to moisten (about 1/2 to 3/4 cup cream-style corn, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered foil. Bake stuffing in dish alongside turkey until heated through, about 40 minutes. Uncover and bake until top begins to brown, about 15 minutes.
  • To bake all stuffing in pan:
  • Preheat oven to 325°F. Butter 13x9x2-inch baking dish. Mix in 1 1/4 cups cream-style corn into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until beginning to brown, about 20 minutes.

CORNBREAD STUFFING



Cornbread Stuffing image

Share this kitchen-tested recipe from the Betty Crocker Kitchens with someone you love.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 10

Number Of Ingredients 8

1/2 cup butter or margarine
3 medium celery stalks, chopped (1 1/2 cups)
3/4 cup chopped onion
9 cups cubed (1/2 inch) cornbread or soft bread
1 1/2 teaspoons chopped fresh sage leaves or 1/2 teaspoon dried sage leaves, crumbled
1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter about 2 minutes, stirring occasionally, until crisp-tender. Remove from heat.
  • In large bowl, mix celery mixture and remaining ingredients. Spoon into baking dish.
  • Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot.

Nutrition Facts : ServingSize 1 Serving

DOUBLE CORN CORNBREAD



Double Corn Cornbread image

Looking for a moist bread to dunk in a bowl of chowder or chili? Try this tasty recipe. -Silvana Nardone, New York, New York

Provided by Taste of Home

Time 55m

Yield 1 loaf (6 slices).

Number Of Ingredients 11

1 cup gluten-free all-purpose baking flour
1 cup cornmeal
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs, lightly beaten
1 cup rice milk
1/4 cup canola oil
1 tablespoon cider vinegar
1 cup frozen corn, thawed

Steps:

  • In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, rice milk, oil and vinegar. Stir into dry ingredients just until moistened; stir in corn., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 40-45 minutes or until top is lightly browned and a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 334 calories, Fat 13g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 842mg sodium, Carbohydrate 51g carbohydrate (10g sugars, Fiber 4g fiber), Protein 7g protein.

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