Lubys Cafeteria Cornbread Dressing Or Stuffing Recipes

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LUBY'S CAFETERIA CORNBREAD DRESSING OR STUFFING



Luby's Cafeteria Cornbread Dressing or Stuffing image

Make and share this Luby's Cafeteria Cornbread Dressing or Stuffing recipe from Food.com.

Provided by Molly53

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

4 cups cornbread, crumbled (made from your favorite recipe)
2 1/4 cups white bread, torn into 1 inch pieces (use day old or stale bread)
2 1/2 cups chicken broth
1 1/2 cups celery, minced
3/4 cup onion, finely minced
1/4 cup butter, melted
3 tablespoons vegetable oil
2 teaspoons rubbed sage
3/4 teaspoon seasoning salt
3/4 teaspoon pepper
3 extra large eggs

Steps:

  • In large bowl, combine breads and broth; mix well and let stand for 15 minutes.
  • Preheat oven to 375°F and lightly spray or grease a 2-quart casserole dish.
  • Add celery, onion, butter, oil, sage, seasoned salt, and pepper to bread mixture. Toss lightly to coat evenly.
  • In small bowl, beat eggs until foamy.
  • Fold into bread mixture.
  • Transfer to prepared casserole dish.
  • Bake 50 to 65 minutes or until top is golden brown.

Nutrition Facts : Calories 234.8, Fat 18.4, SaturatedFat 6.9, Cholesterol 143, Sodium 523.4, Carbohydrate 10.3, Fiber 1.2, Sugar 2.4, Protein 7.2

LUBY'S JALAPENO CORNBREAD



Luby's Jalapeno Cornbread image

Jalapeños, red bell peppers, and corn kernels add color and Tex-Mex taste appeal to this hearty cornbread. Serve it with any favorite entrée - especially anything seasoned with their special barbecue s. uce.

Provided by Bliss

Categories     Quick Breads

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 cup milk
1/2 cup buttermilk
1 extra-large egg
2 tablespoons vegetable oil
1 tablespoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup cornmeal
1/2 cup all-purpose flour
2 tablespoons diced red bell peppers or 2 tablespoons pimientos
2 tablespoons minced jalapenos
2 tablespoons whole kernel corn

Steps:

  • Heat oven to 425°F.
  • Generously grease 8-inch cast iron skillet or round baking pan.
  • In medium bowl, whisk together milk, buttermilk, egg, oil, sugar, baking powder, and salt until well blended. Add cornmeal and flour. Mix just until dry ingredients are moistened. Fold in red pepper, jalapeños, and corn. Pour into skillet.
  • Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in center comes out clean.

Nutrition Facts : Calories 200, Fat 7.3, SaturatedFat 1.6, Cholesterol 44.5, Sodium 378, Carbohydrate 29, Fiber 1.9, Sugar 3.6, Protein 5.4

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