CORNBREAD DRESSING FOR A CROWD
At least 10 of us women made this old-fashioned dressing to feed over 1,500 people at our church's fall festival. Everyone thought it was wonderful. It's the best dressing I've ever made.-Patty Kierce, Weir, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 40 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, combine the water, onions, celery, parsley, butter and nutmeg. Bring to a boil; cook and stir until vegetables are tender. In several large bowls, combine the bread, cornbread, uncooked eggs, hard-boiled eggs, chicken, broth and onion mixture. , Divide among four greased 3-qt. baking dishes. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 551 calories, Fat 21g fat (9g saturated fat), Cholesterol 268mg cholesterol, Sodium 1196mg sodium, Carbohydrate 64g carbohydrate (6g sugars, Fiber 4g fiber), Protein 25g protein.
CORNBREAD FOR A CROWD
Samuel Warnock of Union, Ohio shares his recipe for Corn Bread for a Crowd. These sunny squares are a terrific accompaniment for chili or any savory dish with gravy or sauce.
Provided by Taste of Home
Time 30m
Yield 30-36 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cornmeal, flour, baking powder, baking soda and salt. In a small bowl, combine the eggs, buttermilk and oil; stir into dry ingredients just until moistened. , Pour into a greased 13x9-in. baking pan and a greased 9-in. square baking pan. Bake at 425° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 151 calories, Fat 7g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 246mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
CORNBREAD FOR A CROWD
Make and share this Cornbread for a Crowd recipe from Food.com.
Provided by Shirl J 831
Categories Quick Breads
Time 35m
Yield 30-36 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine cornmeal, flour, baking powder, baking soda and salt.
- Combine eggs, buttermilk and oil; stir into dry ingredients just till moist.
- pour into greased 13x9 inch pan and a greased 9 inch square pan.
- Bake at 425° for 20-25 minutes till toothpick come out clean.
- Serve warm.
Nutrition Facts : Calories 173.8, Fat 8.8, SaturatedFat 1.5, Cholesterol 29.2, Sodium 292.1, Carbohydrate 20.3, Fiber 1.3, Sugar 1.3, Protein 3.9
SKILLET CORNBREAD
If you plan to serve a larger crowd, and have two heavy skillets, two batches of this recipe can be baked at once.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes one 9-to-10-inch round
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees with rack in center. Place shortening in a 9-to-10-inch cast-iron or other ovenproof skillet, and transfer to oven to heat.
- In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt; set aside. In another bowl, whisk together milk and eggs. Pour milk mixture into flour mixture; stir just until combined. Do not overmix; batter should be lumpy.
- Carefully slide out oven rack. Pour batter into hot skillet. Cook until cornbread is golden brown and firm to the touch, about 25 minutes. Let stand, uncovered, overnight.
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- Arrange a rack in the middle of the oven and heat to 375°F. Coat a 13x18-inch rimmed baking sheet with cooking spray and set aside.
- Place the flour, cornmeal, baking powder, and salt in a large bowl and whisk to combine. Make a well in the center of the flour mixture. Add the buttermilk, eggs, and butter into the well and stir until just combined. Pour onto the prepared baking sheet and spread into an even layer.
- Bake the cornbread until light golden-brown and pulling away from the edges of the baking sheet, 25 to 27 minutes. Cut into 16 pieces and serve warm with extra butter if desired.
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