Sour Cream Cornbread Recipe Recipe For Stuffed

SOUR CREAM CORNBREAD

Steps:

• Heat oven to 425°F. Grease 9-inch round baking pan; set aside.
• Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Stir in sour cream and milk. Add all remaining ingredients; beat at low speed just until mixed.
• Pour batter into prepared pan. Bake 22-26 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm.

SOUR CREAM CORNBREAD

Steps:

• In a medium bowl, combine dry ingredients. In another bowl, beat egg, sour cream, milk and butter; add to cornmeal mixture and mix just until combined. Pour into a greased 8-in. square baking dish., Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

WORLD'S BEST CORNBREAD STUFFING

Steps:

• Heat the oven to 350 degrees F.
• Remove the casings from the sausages. Heat 1 tablespoon of the olive oil in a skillet over medium-high heat and add the sausage meat. Cook, breaking up the meat into small pieces, until browned and cooked through, about 5 minutes. Drain on a paper towel lined plate and set aside to cool while you cook the vegetables. Wipe out any excess fat from the pan with paper towels.
• Heat 1 tablespoon of oil in the same skillet over medium-high heat. Add the carrots, celery, and onion. Season with salt and pepper and add the sage. Cook until the vegetables are soft, about 10 minutes. Set aside to cool a bit.
• Crumble the corn muffins into a large bowl. Put in the cooled sausage and vegetables. Add the eggs and 1/4 cup chicken stock. Using your hands, mix well adding more stock if the stuffing is too dry. Spray a 2-quart oven-proof baking dish with cooking spray. Put the stuffing into the dish and bake for 45 minutes to 1 hour, or until the top is browned and crispy.

SOUR CREAM CORNBREAD

Steps:

• Preheat oven to 450 degrees F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
• In a medium mixing bowl, combine the cornmeal mix, creamed corn, sour cream, oil and eggs. Pour the mixture into the skillet and bake until lightly brown, about 30 minutes.

CORNBREAD STUFFING

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. Combine the bread, cornbread, beaten eggs, hard-boiled eggs, chicken, broth and onion mixture. , Divide into two 13x9-in. baking dishes coated with cooking spray. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°.

SWEET CORNBREAD

Steps:

• Preheat oven to 400°. In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk egg, sour cream, milk and butter; stir into dry ingredients just until moistened. , Pour into a greased 8-in. square baking dish. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Serve warm.

ULTIMATE CORNBREAD STUFFING

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.

SOUR CREAM CORNBREAD

Steps:

• Heat a lightly greased 8-inch cast-iron skillet in a 400 degree oven 5 minutes.
• Combine all ingredients, stirring just until moistened.
• Remove prepared skillet from oven, and spoon batter into the hot skillet.
• Bake at 400 degrees for 20 minutes or until golden.

SOUR CREAM CORNBREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Mix cornmeal, flour, sugar, salt, and baking soda together in a large bowl. Add sour cream, butter, and eggs; stir until fully incorporated. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a tooth pick inserted in the center of the cornbread comes out clean, 30 to 35 minutes.

SOUR CREAM CORNBREAD

Steps:

• Preheat oven to 375.
• Melt butter in the bottom of a 9x13" pan. (I usually cut it up and put it in the oven for a few minutes while it's preheating - set a timer for a couple minutes so it doesn't burn, though!).
• Mix together the corn muffin mix, the sour cream, creamed corn and sugar.
• Break the eggs into a small bowl and stir them up before stirring them into the other mixture.
• Pour batter into the 9x13" pan with the melted butter in the bottom. Do not stir!
• Bake for 45 minutes, until golden brown on top and around the edges.

SOUR CREAM CORNBREAD WITH HONEY BUTTER

Steps:

• Cornbread:.
• (3 cups sour cream is 1 1/2 containers of the 16 ounce containers).
• (2 2/3 cups is about 2 cans of the 14 ounce cans).
• Combine first 6 ingredients in order listed, mix well.
• Pour into greased 9 x 13 inch pan.
• Bake at 350 degrees for approximately 45 minutes. May take up to 50 to 55 minutes - so you will need to watch it.
• Make 24 squares of cornbread.
• For honey butter: Mix soften butter and honey together. Serve with warm cornbread.

STUFFED CORNBREAD

Steps:

• Preheat oven to 425°.
• Grease a 10-inch iron skillet and set aside.
• In another skillet, scramble and fry sausage and onion together till sausage is browned (drain grease).
• In a large bowl, combine well the eggs, cornmeal mix, corn, sour cream, milk and oil.
• Using greased iron skillet, pour half of the cornmeal mixture into the skillet and then sprinkle the sausage mixture over the cornmeal batter. Sprinkle the cheese over the sausage. Then pour the remaining half of the cornmeal mixture over all that.
• Bake for 35 to 40 minutes at 425°. Let stand 10 minutes and enjoy.

REAL SOUTHERN HERBED CORNBREAD STUFFING

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place crumbled cornbread into a large bowl.
• Melt butter in a skillet over medium heat and saute onion, apple, and celery until onion is soft and translucent, about 5 minutes. Add to crumbled cornbread. Season with sage, parsley, rosemary, thyme, marjoram, and salt. Add turkey broth 1 cup at a time and stir after each addition until stuffing is moist. Adjust turkey broth amount to your liking, less if you like the stuffing a little drier or more of you like it more moist. Place stuffing in a large baking pan.
• Bake in the preheated oven for 45 minutes, turning stuffing over every 20 minutes by scraping the bottom of the pan.

SOUR CREAM CORNBREAD

Steps:

• Preheat oven to 425 degrees.
• Spray 8-inch square casserole dish with non-stick cooking spray.
• Mix all ingredients together.
• Pour into prepared pan.
• Bake on shelf in lower 1/3 of oven for 25-30 minutes or until set in the middle and lightly browned on the top.
• Cut into nine squares.

CORNBREAD STUFFING SOUTHERN STYLE

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.