Stuffed Cornbread Recipes

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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

CORNBREAD STUFFED MEATLOAF



Cornbread Stuffed Meatloaf image

Provided by Guy Fieri

Categories     main-dish

Time 2h50m

Yield 8 to 10 servings

Number Of Ingredients 23

2 large or 5 small corn muffins (2 to 3 cups), crumbled by hand
1/2 pound bacon, chopped
1 red bell pepper, diced
1 tablespoon seeded and minced jalapeno
2 tablespoons minced garlic
2 tablespoons chopped fresh flat-leaf parsley
Salt and pepper
1 egg, beaten
3 tablespoons olive oil, plus 3 tablespoons
1 cup diced red onion
1 tablespoon seeded and minced jalapeno
2 tablespoons minced garlic
2 pounds ground beef
1 pound ground pork
2 teaspoons sea salt
2 teaspoons freshly cracked black pepper
2 tablespoons chopped parsley leaves
1 tablespoon chopped thyme leaves
1 teaspoon dry mustard
1/4 cup ketchup
1 tablespoon Worcestershire sauce
2 eggs
6 ounces sliced Cheddar

Steps:

  • For the stuffing: Preheat oven to 275 to 300 degrees F.
  • Spread the cornbread crumbs on a sheet pan and let toast for about 20 minutes, or until lightly toasted and dry. Turn oven up to 350 degrees F.
  • In a skillet brown the bacon until crispy. Drain. To the same skillet add the red pepper, jalapeno, and garlic and cook until soft.
  • In a bowl, combine the cornbread crumbs, bacon, and vegetable mixture. Add parsley and salt and pepper, to taste. Add the egg and mix thoroughly.
  • For the meatloaf: In medium skillet over medium heat add oil, red onions, jalapeno and garlic. Cook until caramelized, remove from heat and let cool.
  • In a bowl combine the meat, salt, pepper, parsley, thyme, mustard, ketchup Worcestershire, and eggs and thoroughly mix.
  • Divide the meat mixture in half. Shape 1 half into a rectangle, creating a canoe, and then loosely fill with stuffing. Do not pack it in. Use the other half of the meat to fully enclose the stuffing. Transfer to the oven and bake for 1 1/2 hours, or until internal temperature reaches 145 degrees F. Layer the cheese slices on top and bake for another 5 minutes to melt the cheese. Remove from oven and let rest for about 10 minutes. Cut into thick slices and serve.

STUFFED MEXICAN CORNBREAD



Stuffed Mexican Cornbread image

Provided by Kimberly Killebrew, www.daringgourmet.com

Time 50m

Yield 8

Number Of Ingredients 28

For the Filling:
2 tablespoons extra virgin olive oil
1 medium yellow onion, finely diced
½ pound ground beef
⅓ pound Easy Homemade Mexican Chorizo (read post for why homemade is recommended)
1 (14.5 ounce) can petite diced tomatoes
2 chipotles en adobo, chopped + 2 teaspoons adobo sauce
1 teaspoon ground cumin
⅛ teaspoon ground cinnamon
2 tablespoons chili powder
½ teaspoon freshly ground black pepper
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon onion powder
1½ teaspoon salt
½ can corn, drained
½ can black beans, drained
3 tablespoons chopped fresh parsley or cilantro
1½ cups grated Cheddar cheese
For the Cornbread:
1½ cups cornmeal
2½ cups milk
2 cups all-purpose unbleached flour
⅓ cup sugar
1 teaspoon salt
1 tablespoon baking powder
½ cup oil (I use coconut oil, melted before adding)
2 large eggs

Steps:

  • Preheat the oven to 400 degrees F. Grease a 9x13 inch baking dish.
  • Heat the oil in a large skillet or Dutch oven over medium-high heat. Cook the onions until soft, 5-7 minutes. Add the ground beef and chorizo and cook until no longer pink. Add the spices and cook for another minute.
  • Add the tomatoes, chipotles and adobo sauce and simmer, uncovered, for 10 minutes.
  • Add the corn, black beans, parsley/cilantro and cook for another 2-3 minutes.
  • To make the cornbread:
  • Combine the cornmeal and milk in a large mixing bowl and let sit for at least 20 minutes while you're preparing the meat filling.
  • In another bowl, combine all the dry ingredients. Add the dry mixture to the wet mixture and beat just until combined, leaving some lumps. Add the oil and eggs and beat just until combined. Be careful not to overmix or the cornbread will be dry and dense.
  • Pour half of the batter into a greased 9X13 inch baking dish. Spoon the filling evenly over the batter then top with the remaining batter.
  • Bake for 15-18 minutes, top with the Cheddar cheese, and bake for another 2 minutes until the cheese is melted.
  • Let the cornbread cool for at least 10 minutes before cutting into squares.

CHEESE-STUFFED CORNBREAD



Cheese-Stuffed Cornbread image

Looking for a cornbread recipe? This Cheese-Stuffed Cornbread Recipe from Delish.com is the best.

Categories     cornbread recipe     cheesy cornbread     cornbread     skillet cornbread     stuffed cornbread

Time 45m

Yield 8

Number Of Ingredients 10

1/2 c. (1 stick) melted butter, plus more for skillet
1 c. buttermilk
1/4 c. honey
2 large eggs
1 c. all-purpose flour
1 c. yellow cornmeal
2 1/2 tsp. baking powder
1/4 tsp. kosher salt
6 oz. pepper jack cheese, cubed
Freshly chopped chives, for garnish

Steps:

  • Preheat oven to 375° and butter a 10- or 12-inch oven-safe skillet. In a medium bowl, whisk together buttermilk, melted butter, honey, and eggs until combined.
  • In a large bowl, whisk together flour, cornmeal, baking powder, and salt. Pour wet ingredients over dry and stir until just combined.
  • Spread half the cornbread batter into prepared skillet and scatter pepper jack cheese over batter in an even layer. Pour over remaining batter, spreading it to cover cheese.
  • Bake until golden and cooked through, 25 to 30 minutes.
  • Let cool 5 minutes in skillet, then garnish with chives and cut into squares.

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.

PULLED PORK-STUFFED CORNBREAD MUFFINS RECIPE BY TASTY



Pulled Pork-Stuffed Cornbread Muffins Recipe by Tasty image

Here's what you need: milk, unsalted butter, honey, large eggs, all-purpose flour, yellow cornmeal, sugar, baking powder, salt, nonstick cooking spray, pulled pork, cheddar cheese, barbecue sauce, coleslaw

Provided by Alix Traeger

Categories     Appetizers

Yield 6 servings

Number Of Ingredients 14

¾ cup milk
½ cup unsalted butter, 1 stick, melted
2 tablespoons honey
2 large eggs
1 cup all-purpose flour
1 cup yellow cornmeal
¼ cup sugar
1 tablespoon baking powder
1 teaspoon salt
nonstick cooking spray, for greasing
6 tablespoons pulled pork
6 tablespoons cheddar cheese
1 cup barbecue sauce, for serving
1 ½ cups coleslaw, for serving

Steps:

  • Preheat the oven to 350°F (180°C).
  • In a medium bowl, whisk together the milk, butter, honey, and eggs until combined.
  • In a separate large bowl, mix the flour, cornmeal, sugar, baking powder, and salt until combined.
  • Pour the wet ingredients into the dry ingredients and mix until smooth.
  • Grease a 6-cup muffin tin with nonstick spray. Using an ice cream scoop or measuring cup, spoon about ¼ cup (70 g) of batter into each cup.
  • Spoon about 1 tablespoon of pulled pork in the center of the batter.
  • Top the pork with another ¼ cup (70 g) of batter to cover, using a spoon to spread the batter over the pork if necessary.
  • Sprinkle about 1 tablespoon of cheddar cheese over each muffin.
  • Bake for 25 minutes, or until the tops of the muffins spring back when touched.
  • Remove the muffins from the tin and top with barbecue sauce and coleslaw.
  • Enjoy!

Nutrition Facts : Calories 617 calories, Carbohydrate 77 grams, Fat 29 grams, Fiber 2 grams, Protein 12 grams, Sugar 39 grams

STUFFED CORNBREAD



Stuffed Cornbread image

This stuffed cornbread is an easy and budget-friendly weeknight meal. It's hearty, satisfying, and full of flavor. American cheese adds a yummy gooeyness. Serve alone or with a spoonful of sour cream on top and Mexican corn on the side. This comforting crowd-pleaser would also be a-maz-ing topped with chili. Season the meat as you like and use your favorite cornbread mix. If you like sweeter cornbread, try Jiffy. For more savory bread, Corn-Kits is delish.

Provided by Betty Gallagher @Benana

Categories     Savory Breads

Number Of Ingredients 6

2 package(s) cornbread mix, into batter as directed
12 slice(s) American cheese
1 pound(s) lean hamburger meat
1/2 medium onion, chopped
1/2 medium bell pepper, chopped
2 - fresh jalapenos, sliced (optional)

Steps:

  • Heat oven to 425. Spray 13X9 pan with oil.
  • Brown meat with onion and bell pepper in skillet. Add salt and pepper to taste. Drain and set aside.
  • Pour half of the cornbread batter into the pan. Place 6 slices of American cheese over batter.
  • Spread meat over cheese evenly. Add jalapeno slices if desired.
  • Top with remaining slices of cheese. Pour the rest of the batter on top.
  • Bake for 20 to 25 minutes or until brown on top. Let cool for about 10 minutes. Enjoy!

CORNBREAD STUFFING



Cornbread Stuffing image

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 20 servings.

Number Of Ingredients 12

1 cup water
1 large onion, chopped
3/4 cup chopped celery
3/4 cup minced fresh parsley
1/2 cup butter, cubed
1/2 teaspoon ground nutmeg
1 loaf (1-1/2 pounds) bread, toasted and cubed
6 cups cubed cornbread, toasted
5 large eggs, lightly beaten
5 large hard-boiled large eggs, chopped
2-1/2 cups cubed cooked chicken
1 can (14-1/2 ounces) chicken broth

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°.

Nutrition Facts :

STUFFED CORNBREAD



Stuffed Cornbread image

This is my favorite meal. It is cornbread made with breakfast sausage and cheddar cheese in the middle. I make this in a 10-inch iron skillet, but it can be made in a regular cake pan.

Provided by Darlene Summers

Categories     Quick Breads

Time 50m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 9

1 lb roll breakfast sausage (your favorite)
1 medium onion (chopped)
2 eggs
1 1/2 cups of buttermilk self-rising cornmeal mix
1 (15 ounce) can creamed corn
1/2 cup sour cream (may use fat-free)
1/4 cup canola oil
2 cups shredded cheddar cheese
1/2 cup milk

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.

MEXICAN STUFFED CORNBREAD



Mexican Stuffed Cornbread image

One dish meal. Wonderful casserole that kids and adults both enjoy. Great when you want to feed a bunch of men!

Provided by Bethanna

Categories     One Dish Meal

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 lb ground beef
onion powder (optional)
garlic powder (optional)
3 cups cornmeal
1 (15 ounce) can cream-style corn
1 tablespoon sugar
1 small onion, chopped
3 cups shredded Mexican blend cheese, divided
1 cup oil
3 eggs
1 3/4 cups milk
1 (15 ounce) can rotel
Velveeta cheese (optional)

Steps:

  • Brown ground beef with a little onion and garlic powder, if desired. Drain well & set aside.
  • Mix cornmeal, canned corn, sugar, onion, 2 cups shredded cheese, oil, eggs, milk, and Rotel.
  • Pour half of cornmeal mixture into a 13 x 9 pan sprayed with Pam.
  • Sprinkle browned ground beef on top of cornmeal mixture, and top with thinly sliced Velveeta, if desired. (Adding Velveeta will make a really cheesy casserole.).
  • Top with remaining cornmeal mixture.
  • Sprinkle remaining 1 cup cheese on top.
  • Bake at 350 for one hour.

POBLANO STUFFED CORNBREAD



Poblano Stuffed Cornbread image

Provided by Guy Fieri

Categories     side-dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 12

1 stick (1/4 cup) unsalted butter, melted, plus 2 tablespoons
1 cup stone ground yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup milk
1/2 cup buttermilk
1 egg
8 ounces pepper Jack cheese, shredded
1 cup frozen corn kernels, thawed
1/2 cup diced and seeded roasted poblano peppers

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat a 12-inch cast-iron skillet on the stovetop over medium heat. Add 1/4 cup butter and allow to melt while you begin to prepare the batter. Reserve the melted butter for later use, carefully wipe out the pan and place in the oven to heat.
  • In a large bowl, combine the cornmeal, flour, baking powder, salt and baking soda. In another bowl, combine the milk, buttermilk, egg and melted butter. Make a well in the dry ingredients and gradually incorporate the wet mixture, stirring until the lumps are dissolved. Fold in the cheese, corn and poblanos.
  • To bake the cornbread, carefully remove the skillet from the oven and add the remaining 2 tablespoons butter so it sizzles. Coat the pan with the butter and quickly pour the cornbread batter into the skillet. Place the skillet in the oven and bake until golden brown, about 20 minutes.
  • Remove from the oven and let cool slightly before slicing. Serve warm.

CORNBREAD STUFFED PORK CHOPS



Cornbread Stuffed Pork Chops image

Tart apple adds a delicious flavor to the moist stuffing that fills these savory chops. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 11

1 bacon strip, diced
1/4 cup chopped onion
1/2 cup cornbread stuffing mix
1/2 cup chopped peeled tart apple
2 tablespoons chopped pecans
2 tablespoons raisins
2 tablespoons plus 1 cup chicken broth, divided
1/4 teaspoon rubbed sage
Dash ground allspice
2 bone-in pork loin chops (1 inch thick and 7 ounces each)
1 tablespoon butter

Steps:

  • Select saute setting on a 3- or 6-qt. electric pressure cooker. Adjust for medium heat; add bacon. Cook and stir until crisp. Remove with a slotted spoon; drain on paper towels. Add onion to drippings; cook and stir until tender, 3-4 minutes. Remove to a small bowl. Stir in stuffing mix, apple, pecans, raisins, 2 tablespoons broth, sage, allspice and bacon. Cut a pocket in each pork chop by slicing almost to the bone. Fill with stuffing; secure with toothpicks., Add butter to pressure cooker. When butter is hot, brown chops on both sides; remove and keep warm. Add remaining 1 cup broth to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel., Return pork chops to pan. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 18 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in pork should read at least 145°. Discard toothpicks before serving.

Nutrition Facts : Calories 519 calories, Fat 26g fat (9g saturated fat), Cholesterol 113mg cholesterol, Sodium 1159mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 3g fiber), Protein 37g protein.

CORNBREAD-STUFFED SHRIMP



Cornbread-Stuffed Shrimp image

Shrimp are a great low-fat protein. Instead of frying them, we bake them at high heat. The cornbread stuffing protects the meat and becomes golden and crisp.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 50m

Number Of Ingredients 12

1 tablespoon olive oil, plus more for baking sheet
1/2 medium white onion, diced small
5 stalks celery, 2 diced small, 3 thinly sliced
2 cloves garlic, minced
Salt and pepper
1 cup chicken or vegetable broth
2 cups day-old crumbled cornbread
16 frozen extra-jumbo shrimp (about 1 pound), thawed and peeled (tails left on)
1 large egg, lightly beaten
1 head iceberg lettuce, chopped
Reserved dressing
1/2 cup crumbled blue cheese (2 ounces)

Steps:

  • Preheat oven to 500 degrees. In a large skillet, heat oil over medium-high. Add onion and diced celery and saute until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds; season with salt and pepper. Remove from heat, add broth and cornbread, and stir until combined. Mince 4 shrimp (discard tails) and stir into stuffing along with egg.
  • Run a paring knife from head to tail along the backs of remaining shrimp, slicing almost completely through. Open, then remove vein with knife. Pack each with about 2 tablespoons stuffing. Brush a rimmed baking sheet with oil and arrange shrimp, stuffing side up. Bake until stuffing is golden and shrimp are opaque throughout, 18 to 20 minutes.
  • Meanwhile, toss together sliced celery, lettuce, dressing, and blue cheese. Serve alongside shrimp.

Nutrition Facts : Calories 453 g, Fat 23 g, Fiber 3 g, Protein 34 g, SaturatedFat 6 g

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

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2009-12-17 Preparation. 1 Preheat oven to 325°F.; 2 Heat butter in large skillet on medium-high heat. Cook onions, celery and turkey bacon 8-10 minutes.Stir in chicken broth and stuffing mix; mix lightly. Stir in corn. 3 Spoon mixture into well-sprayed 3-quart casserole dish; cover.; 4 Bake 35 to 40 minutes (uncovering during last 15 minutes), or until heated through (165°F).
From foodchannel.com


PULLED PORK STUFFED CORNBREAD - MELISSASSOUTHERNSTYLEKITCHEN.COM
2020-10-02 Instructions. Preheat oven to 375°F. Brush sides and bottom of a 10 inch cast iron skillet or similar size baking dish with 1-2 teaspoon melted butter. Reserve remaining for batter. In a medium-size mixing bowl use a whisk to sift together cornmeal, flour, baking powder, salt, baking soda, garlic and onion powder.
From melissassouthernstylekitchen.com


CORNBREAD STUFFING AND DRESSING RECIPES | ALLRECIPES
So all that changes today with these 10 outrageously delicious Italian meatball recipes that you won't be able to resist trying. An Italian meatball typically contains ground meat, specifically beef, garlic, eggs, parsley, and sometimes cheese. These recipes will mostly follow that structure, sometimes with an added twist. And even though ...
From allrecipes.com


STUFFED CORNBREAD - LIBBY'S VEGETABLES
Place meat on top of potatoes. Pour gravy over meat, making sure it does not drip over the edge. Add mixed vegetables evenly on top of gravy. Sprinkle cheese all over. Place second circle of cornbread on top. 3. Bake at 350°F for 10-15 minutes, until warm and cheese has melted. Cut into 8 slices and serve immediately.
From libbysvegetables.com


STUFFED MEXICAN CORNBREAD - MELISSASSOUTHERNSTYLEKITCHEN.COM
2011-10-08 Spray an 12 x 8 inch baking dish with cooking spray and set aside. In a medium size mixing bowl, whisk together the cornmeal, corn, buttermilk, eggs, ⅓ cup vegetable oil, sugar, chopped chives and salt. Meanwhile, in a large skillet saute chopped onion and ground beef over medium-high heat in a few drizzles of vegetable oil.
From melissassouthernstylekitchen.com


TOP 20 LEFTOVER CORNBREAD RECIPES YOU CAN EASILY RECREATE
2022-02-20 The dish is massive, so any leftover can be used as breakfast or lunch for the next day. 12. Cornbread Pudding. Despite the simple name, this dish is incredibly versatile. It can be sweet or savory, or a mixture of both, depending on the …
From heythattastesgood.com


CORNBREAD STUFFED PORK LOIN RECIPE - THE SPRUCE EATS
2019-08-13 The stuffing should look like stuffing. Season with salt and pepper to taste. Preheat grill and prepare for indirect grilling. Butterfly or roll cut pork loin. Spread stuffing over the pork loin and roll-up. Secure with kitchen twine. Season with remaining 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Place pork loin on grill over direct heat.
From thespruceeats.com


16 POPULAR CORNBREAD RECIPES - IZZYCOOKING
2022-06-27 Place your oven rack in the middle, then heat the oven to 400°F. Grease a 9” x 13” pan and set it aside. Mix cornmeal, flour, baking powder, sugar, and salt in a medium bowl. Set aside. Combine the butter, corn, sour cream, milk, and eggs in a large bowl and whisk everything together until combined.
From izzycooking.com


THE BEST CORNBREAD DRESSING (CORNBREAD STUFFING) - MOM ON …
2020-11-21 Combine all ingredients. Place cornbread in a very large bowl. Add sausage, onion and herb mixture, egg mixture and 4 tablespoons of melted butter. Gently fold together until combined. Transfer to a buttered baking dish and press down lightly. Cover with foil and bake for 30 minutes. Check consistency of dressing.
From momontimeout.com


DELICIOUS CORNBREAD STUFFING RECIPE | THE RECIPE CRITIC
In a liquid measuring cup combine the salt, pepper, eggs, chicken broth, and milk. Add the vegetable and herb mixture to the cornbread and pour the liquid ingredients over it. Toss gently to combine. Pour into the prepared baking dish and bake for 35-40 minutes.
From therecipecritic.com


CORNBREAD-STUFFED TOMATOES RECIPE | MYRECIPES
Step 1. Remove tomato cores; scoop out pulp, and place in a bowl, leaving shells in tact. Advertisement. Step 2. Stir together tomato pulp, cornbread, and remaining ingredients. Spoon mixture into tomato shells.
From myrecipes.com


STUFFED CORNBREAD MUFFINS - CORNBREAD MILLIONAIRE
Pour into each cup until 3/4 full. Add desired mix-in: 1/2 teaspoon corn kernels, 4-6 pepperoni pieces, or 4 sliced precooked franks. Cover cornbread batter (about 1 tablespoon). Reduce oven temperature to 375. Bake 20 to 25 minutes or until golden brown and knife inserted in center comes out clean. Serve hot.
From cornbreadmillionaire.com


CORNBREAD STUFFED PORK CHOPS - SPICY SOUTHERN KITCHEN
2021-09-09 Preheat oven to 350 degrees. Melt half of the butter over medium-high heat in an oven-proof skillet (either cast iron or stainless steel). Add mushrooms and onion and cook until the mushrooms are browned. Season with salt and pepper. Stir in cornbread stuffing mix, chicken broth, and sage. Remove from heat.
From spicysouthernkitchen.com


18 PERFECTLY CREATIVE LEFTOVER CORNBREAD RECIPES IN 2022
2022-03-03 5. Cornbread-Stuffed Pork Loin. Cornbread-stuffed pork loin is considered one of the best leftover cornbread recipes I’ve ever known. The pork loin is stuffed with a flavored cornbread mixture and many other ingredients and roasted for …
From lacademie.com


STUFFED CORNBREAD RECIPE RECIPES ALL YOU NEED IS FOOD
Steps: Preheat oven to 425 degrees. Place a 10-inch cast iron skillet into the oven. In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda.
From stevehacks.com


PULLED PORK STUFFED CORNBREAD - COOK WHAT YOU LOVE
2021-10-05 For the cornbread, combine the flour, cornmeal, and baking powder in a medium-size bowl. In a second bowl, whisk the eggs and buttermilk together. Add the melted butter. Combine the wet and dry ingredients. Spray an 8 x 8 baking dish or casserole pan with cooking spray, or use a well-seasoned cast iron pan.
From cookwhatyoulove.com


EASY CORNBREAD FOR STUFFING RECIPE - DINNER, THEN DESSERT
2020-10-19 Cornbread Croutons. Preheat oven to 375. Add 2 cups cornbread (chopped into bite size pieces) to a large bowl and toss with 1 tablespoon olive oil and ½ teaspoon garlic salt. Spread bread pieces out onto baking sheet in one layer. Bake for 6-8 minutes, flip and cook another 5-6 minutes, until toasted and crispy.
From dinnerthendessert.com


STUFFED FIESTA CORNBREAD CASSEROLE - A SPICY PERSPECTIVE
2017-11-24 Spread half of the cornbread mixture over the bottom of a buttered 8x12-inch or 9x13-inch baking dish. Layer in order one-half of each filling: bell peppers, green onions, black olives, cilantro, and one-third of the cheese over the cornbread. Top that with all of the seasoned ground beef, bean and tomato mixture.
From aspicyperspective.com


EASY CORNBREAD STUFFING OR DRESSING (ONE POT) - ONE POT RECIPES
2021-11-16 Easy vegetarian cornbread stuffing or dressing recipe, homemade with simple ingredients in one pot. Full of Italian herbs, butter, veggies, mushrooms. It's the season for turkey, sweet potatoes with marshmallows, and lots of thankful hearts. Thanksgiving is often the time we eat the most stuffing, and this recipe is a perfect choice! It's full of flavor and a great side for …
From onepotrecipes.com


BEST CORNBREAD STUFFED MEATLOAF RECIPES | FOOD NETWORK CANADA
2018-01-02 A recipe for making the best Cornbread Stuffed Meatloaf. ADVERTISEMENT. IN PARTNERSHIP WITH. dinner. Cornbread Stuffed Meatloaf. by Guy Fieri. January 2, 2018 . 3.0 (7 ratings) Rate this recipe PREP TIME. 30 min. YIELDS. 8-10 servings. Kick that meatloaf up a notch with a tasty cornbread stuffing. ADVERTISEMENT. Ingredients. Stuffing. 2. large or 5 …
From foodnetwork.ca


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