BEST EGGLESS CORNBREAD
This Eggless Cornbread recipe is just the BEST! It has a super moist, tender crumb that is not dry at all. Made with simple ingredients this effortless cornbread is ready in 30 minutes!
Provided by Oriana Romero
Categories Side Dish
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 400° F (200° C). Grease a 9-inch cast-iron skillet or round cake pan well. Set aside.
- In a medium mixing bowl, add cornmeal, flour, baking powder, baking soda, and salt; whisk to combine well.
- Make a well in the center of your dry ingredients and add melted butter, brown sugar, maple syrup, yogurt, and buttermilk. Mix just until the mixture comes together and there are only a few lumps remaining. Avoid over-mixing. Pour batter into prepared skillet or baking pan. Sprinkle with bacon crumbles, if using.
- Bake for 20 minutes or until golden brown on top and the center is cooked through, or until a toothpick inserted into the center comes out clean. Edges should be slightly crispy.
- Allow to slightly cool before slicing and serving. Serve cornbread with honey, butter, jam, or whatever your heart desire.
Nutrition Facts : Calories 245 kcal, Carbohydrate 32 g, Protein 3 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 27 mg, Sodium 87 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
MY MOTHER'S CORNBREAD DRESSING
My mother's cornbread dressing has always been my favorite. I have yet to find a recipe this easy, or this tasty!
Provided by ShackaShea
Categories Breads
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Prepare corn bread as usual.
- Crumble in a bowl and set aside.
- In a saucepan, boil celery, onion and butter in enough water to cover - until the onions turn clear and celery is tender.
- Mix the veggies (with the water) with the corn bread.
- Add sage to taste ( I use a LOT of sage).
- Spread into a 13x9 baking dish and cook at 350 degrees for 30 minutes.
- Serve with cranberry sauce.
Nutrition Facts : Calories 367.8, Fat 11.3, SaturatedFat 3.6, Cholesterol 6.6, Sodium 882.5, Carbohydrate 60.7, Fiber 6.7, Sugar 18.9, Protein 6.2
MOM'S DRESSING
Steps:
- Preheat oven to 350 degrees F.
- In a medium-sized saute pan, heat the oil over medium heat. Add the onion, celery, and apple and saute until just tender. Remove from the heat and add the onion mixture to the bread in a large mixing bowl. In a medium mixing bowl, beat the eggs with the milk, sage, salt, and pepper. Pour over the bread mixture and stir to combine and moisten the bread. Transfer to a casserole dish and bake for about 1 hour or until browned on top. Serve.
ALI'S LOOSE (NO EGGS) CORNBREAD DRESSING
We are our mothers! This recipe has been passed down for so many generations that I don't know where it began! One of my grandmothers made dressing using eggs and baked it until you could slice it like bread. Very good! My other grandmother made what I consider to be "loose" dressing and it's by far my favorite!
Provided by Ali-Cat Roberts
Categories < 60 Mins
Time 40m
Yield 10-12 cups, 10-12 serving(s)
Number Of Ingredients 4
Steps:
- Make cornbread as you normally would, making sure to leave out any sugar.
- Once cornbread is done crumble cornbread into a large mixing bowl.
- Add Broth sparingly. (You want the cornbread to be very moist but not runny.).
- Add onion and poultry seasoning.
- Stir until all ingredients are mixed well.
- Place mixture into a pot and heat over medium-low heat until all dressing is heated through.
- Once heated through, serve and enjoy!
Nutrition Facts : Calories 6, Sodium 0.5, Carbohydrate 1.4, Fiber 0.2, Sugar 0.5, Protein 0.1
NANNY ROSALIND'S CORNBREAD DRESSING
This is my aunt's recipe for my grandmother's fabulous dressing. It has a spicy Louisiana kick.
Provided by Mary Claire Lagroue
Categories Cornbread Stuffing and Dressing
Time 1h35m
Yield 10
Number Of Ingredients 19
Steps:
- Stir together salt, dried basil, oregano, thyme, white pepper, black pepper, cayenne pepper, and onion powder in a small bowl for seasoning mix.
- Cook pork in a 5- to 6-quart pot over medium-high heat, stirring to break up meat, until browned, 8 to 10 minutes. Transfer to paper towels; discard grease.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
- Add oil to the same pot and heat over medium-high heat. Add onion, bell pepper, celery, and garlic. Cook, stirring, until softened, about 5 minutes. Stir in seasoning mix. Add cooked pork, broth, and bay leaves; bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Remove and discard bay leaves. Mix in cornbread.
- Transfer dressing mixture to the prepared baking dish. Cover with foil.
- Bake in the preheated oven for 25 minutes. Uncover; bake until lightly browned, about 10 minutes more. Garnish with fresh thyme and oregano.
Nutrition Facts : Calories 312.8 calories, Carbohydrate 18.5 g, Cholesterol 44.9 mg, Fat 21.2 g, Fiber 2.1 g, Protein 11.6 g, SaturatedFat 5.1 g, Sodium 749.1 mg, Sugar 3.4 g
MOM'S CORNBREAD DRESSING
This is my mom's recipe. We all love this dressing and everyone asks for the recipe when we serve it.
Provided by Nicole Brummett
Categories Cheese
Time 1h45m
Yield 1 lg. pan
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Mix cornbread, celery, onion, eggs and 1 can of broth together.
- Add salt, pepper and sage to taste.
- Bake at 350° for 30-45 minutes or until done.
- Half way through cooking check moisture; slowly add other can of broth if needed.
MAMA'S SOUTHERN CORNBREAD DRESSING
I grew up on mama's cornbread dressing. I have come across many cornbread dressing recipes; however, this is still the best. This stuffing has cubes of cornbread with the addition of onions, celery, eggs, and stock. It's the perfect Southern souffle!
Provided by Mary Lynne Williams
Time 1h35m
Yield 14
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
- Combine cornbread and stale bread cubes in a large bowl. Set aside.
- Melt butter in a large skillet over medium heat. Add onions and celery and cook until transparent, 5 to 10 minutes.
- Pour onion mixture over the cornbread mixture. Add turkey broth, chopped turkey, soup, giblets, hard-cooked eggs, and flour. Mix so that all the cornbread is wet. Mix in parsley, sage, bay leaves, salt, and pepper. Add beaten eggs. Mixture should be "soupy." Pour mixture evenly into the prepared pans.
- Bake in the preheated oven until cooked through and set, 1 hour to 1 hour and 20 minutes.
Nutrition Facts : Calories 378.8 calories, Carbohydrate 30.4 g, Cholesterol 174 mg, Fat 22.5 g, Fiber 2.5 g, Protein 13.6 g, SaturatedFat 11.2 g, Sodium 850.4 mg, Sugar 4.9 g
MOMMA'S CORNBREAD DRESSING
A pure country, Texas-style cornbread dressing.
Provided by Sherry Wisdom
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Prepare cornbread according to directions on package. Cool and crumble. Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the crumbled corn bread, onion, garlic, celery and eggs. Gently stir. Sprinkle with salt, pepper and sage.
- Add the chicken and turkey broth 1 cup at a time until the cornbread becomes moist but not wet.
- Place stuffing into a Dutch oven or loosely pack into a turkey. Bake for 1 hour or until stuffing reaches a temperature of 175 degrees F (80 degrees C).
Nutrition Facts : Calories 520 calories, Carbohydrate 79.4 g, Cholesterol 164.4 mg, Fat 15.3 g, Fiber 2.1 g, Protein 15.4 g, SaturatedFat 3.6 g, Sodium 2463.6 mg, Sugar 14.7 g
MOMMA'S MEATLESS CORNBREAD STUFFING
We usually bake a turkey and a ham for holidays, since my family is so large. Since there's already so much meat in the menu, my mother made this stuffing without the sausage in it. Since then, it is my mom's job to make this stuffing for all our holiday gatherings. (We usually cut the celery and onion using a food processor. Saves a bunch of time)
Provided by Rock Lobstah
Categories Quick Breads
Time 55m
Yield 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven as directed for cornbread.
- Combine cornbread mix, eggs, and milk in a bowl until well blended. Bake in a roasting pan as directed, about 25-30 minutes. Set aside to cool.
- Chop onion and celery while cornbread is cooking.
- When the cornbread is cooled, crumble it and stir in celery and onions. Add salt, pepper and sage to taste, making it a TINY BIT stronger than you would like, because the chicken broth will water it down a bit and mute the spiciness. (We usually start with about 2 T of each, and maybe 1 T more of sage, because everyone ion my family loves it)
- Pour chicken broth evenly over cornbread mixture, and stir till every last bit is wet. You may need to add more or less chicken broth to suit your palate.
- Smooth top of stuffing with a spatula, and bake for about 20 minutes at 350 degrees, until top is lightly browned.
Nutrition Facts : Calories 200.7, Fat 6.5, SaturatedFat 1.9, Cholesterol 38, Sodium 1694.3, Carbohydrate 30.7, Fiber 3.3, Sugar 0.6, Protein 5
MOTHER'S CORNBREAD
Make and share this Mother's Cornbread recipe from Food.com.
Provided by Jacqueline in KY
Categories Breads
Time 35m
Yield 1 pone, 10 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together with the exception of the bacon grease.
- Pre-heat oven to 450 degrees F.
- While oven is preheating, melt the bacon grease in your cast iron skillet and swirl around to help keep cornbread from sticking.
- Add grease to cornbread, pour into skillet and bake at 450 degrees for 30 minutes or until Golden Brown.
Nutrition Facts : Calories 98.3, Fat 2.9, SaturatedFat 0.9, Cholesterol 44, Sodium 333.5, Carbohydrate 14.9, Fiber 1.1, Sugar 0.8, Protein 3.3
OVERNIGHT SOUTHERN CORNBREAD DRESSING
My family's longtime favorite. The dressing is best mixed the day before and refrigerated before baking.
Provided by MadisonMom
Time 10h55m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine cornmeal, flour, baking powder, baking soda, salt, and sugar in a large bowl. Stir together buttermilk and 2 eggs in a separate bowl; add to dry ingredients and stir until just moistened.
- Heat 2 tablespoons butter in a cast iron skillet over medium heat until hot. Pour cornbread batter into the skillet.
- Place skillet into the oven and bake until cornbread is golden brown, about 25 minutes. Remove from the oven and allow to cool, 20 to 30 minutes. Turn oven off.
- Melt 1/2 cup butter in a large skillet over medium heat. Add green onions and celery; saute until tender, 5 to 7 minutes.
- Crumble cooled cornbread into a large roasting pan. Add onion-celery mixture, 1 can chicken broth, croutons, hard-boiled eggs, pepper, and sage. Cover and place in the refrigerator, 8 hours or overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove dressing from the refrigerator. Stir in remaining 4 eggs and 3 1/2 cans chicken broth.
- Bake in the preheated oven until golden brown, about 1 1/2 hours.
Nutrition Facts : Calories 262 calories, Carbohydrate 26.5 g, Cholesterol 159.7 mg, Fat 13.3 g, Fiber 1.8 g, Protein 8.9 g, SaturatedFat 6.3 g, Sodium 1063.5 mg, Sugar 3.8 g
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