Corn Stuffing Bread Recipe

For the cornbread: 1. Preheat the oven to 450 F. 2. In a bowl, combine the flour, cornmeal, baking powder and salt. 3. In another bowl, combine the eggs, buttermilk, melted butter and sugar. Stir

Ratings: 210
Category: Side Dishes

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Southern Cornbread Dressing. Rating: 4.56 stars. 125. This is a delicious and easy dressing recipe using chicken. It can be moist or dry depending on the amount of broth used. By Holly. overhead close up view of cornbread stuffing with sausage in a white oval casserole dish.

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Preparation. In a large skillet, add the butter, and fry the bacon for 3 minutes. Add the onion, and saute for 5 minutes. Add the sausage, red pepper and celery, and cook the mixture for 10 minutes. Place the mixture in a large bowl, and add the parsley, scallions, corn bread and white bread, season with salt, pepper and Tabasco, and stir to

Rating: 4/5(17)
Category: Casseroles, Side Dish
Servings: 10
Total Time: 40 mins

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Put the bread into a very large bowl and crumble cornbread over the bread cubes. Sprinkle with sage, a little salt, and pepper, add parsley. Saute' the onion and celery in …

Servings: 12-15
Total Time: 1 hr 15 mins
Category: Grains
Calories: 301 per serving
1. Tear up bread into shreds or bite sized pieces and leave out to dry for a couple of hours while you make the cornbread and chop the onion and celery. Bake the cornbread (I often make a 9x13 pan the night before and we have some of it for dinner, saving the rest for the stuffing.) Put the bread into a very large bowl and crumble cornbread over the bread cubes. Sprinkle with sage, a little salt, and pepper, add parsley.
2. Saute' the onion and celery in butter or oil until translucent. Mix this with 2 cups of the chicken broth, and whisk in the 2 eggs. Pour the sauteed vegetables, broth, and egg mixture over the "two breads" mixture and mix gently with your hands. Add more broth as needed until the mixture is well moistened, but not soggy. Taste for salt and sage amounts and add more if needed.
3. Spoon stuffing into one very large or two medium greased casserole pan(s) or into the turkey cavity and bake until done (30-40 minutes) at whatever temperature you have everything else in the oven baking. Usually 350 is the best - watch that it doesn't dry out. You have to be flexible on Thanksgiving or whenever your oven is being used for other things!

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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 …

Rating: 5/5(34)
Difficulty: Easy
Category: Side-Dish
Steps: 4
1. Heat the oven to 350 degrees F.
2. 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.
3. 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.
4. 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.

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Directions. 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 …

Servings: 20
Estimated Reading Time: 40 secs
Category: Side Dishes
Total Time: 1 hr 5 mins
1. In a Dutch oven, combine the water, onions, celery, parsley, butter and nutmeg.
2. Bring to a boil; cook and stir until vegetables are tender.
3. 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.
4. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°.

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Stir in onion and celery and season with salt and pepper. Cook until soft, about 8 minutes, then stir in garlic, sage, and thyme and cook until …

Rating: 4/5(3)
Total Time: 1 hr 50 mins
1. Preheat oven to 400° and grease a 9"-x-13" baking pan generously with cooking spray.
2. In a large bowl whisk together cornmeal, flour, brown sugar, baking powder, baking soda, and salt.
3. In another large bowl, whisk together milk, buttermilk, eggs, and melted butter.
4. Add wet ingredients to dry ingredients and stir with a fork until just incorporated.

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For the cornbread. Preheat the oven to 400 degrees. Place a 9-inch cast iron skillet, a heavy 2-quart baking dish or a heavy 9-inch square baking pan in the …

Rating: 5/5
Category: Side Dish
Servings: 8-10
Total Time: 40 mins
1. Preheat the oven to 400 degrees. Place a 9-inch cast iron skillet, a heavy 2-quart baking dish or a heavy 9-inch square baking pan in the oven while you prepare the batter.
2. Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda. Stir the mixture with a spoon or whisk to amalgamate. In a separate bowl, beat together the eggs, yogurt (or buttermilk), milk and honey. Whisk the cornmeal mixture into the liquid mixture. Do not overwork the batter.
3. Remove the pan from the oven, and add the butter to the pan. Swirl the pan so that the butter melts quickly before it gets too brown, then quickly whisk the butter into the batter. Brush the sides of the pan with any butter remaining in the pan.
4. Quickly scrape all of the batter into the hot pan, and place in the oven. Bake 35 to 40 minutes, until golden brown and a toothpick inserted in the center comes out clean. It will be quite brown on the edges. Allow the bread to cool in the pan, or serve warm.

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Preheat the oven to 400°F (200°C). Butter a baking sheet. Melt the butter in a medium sauté pan, add the onion and cook over medium-low heat for 8 …

Servings: 6
Total Time: 1 hr 15 mins

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Step 3. Add butter to bacon drippings in skillet and melt over medium-high heat. Add onions, celery and shallots; sauté just until pale golden brown, about 10 minutes. Stir in sage and thyme. Add

Rating: 4/5(22)
Servings: 12

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Crumble cornbread on baking sheet and bake for an additional 5 minutes or let set out to dry. Step 4 In separate pan, sauté celery, onion and mushrooms in …

Category: Breads

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Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage and poultry seasoning. Add 5 beaten eggs …

Rating: 4.9/5(150)
Total Time: 10 mins
Servings: 10

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Coat a 13- x 9-inch baking dish lightly with cooking spray. Place corn bread mixture in dish; cover with foil and bake for 15 minutes, then …

Rating: 5/5(1)
Calories: 190 per serving
Servings: 14
1. If time allows, leave corn bread out for a day to become stale. If not, bake in a roasting pan for 20 minutes at 300°, shaking pan occasionally.
2. Toast nuts in a large skillet over medium heat until aromatic (about 5 minutes), shaking pan occasionally; transfer to a bowl. Heat oil in pan; add onion and cook, stirring occasionally, until onion is translucent (5-10 minutes). Add onion, corn bread, and next 5 ingredients to bowl with nuts.
3. Preheat oven to 350°.
4. Coat a 13- x 9-inch baking dish lightly with cooking spray. Place corn bread mixture in dish; cover with foil and bake for 15 minutes, then uncover and bake another 20 minutes or until top is lightly browned and stuffing is thoroughly heated. Serve with turkey and gravy.

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Heat the remaining 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onions and celery and cook, stirring often, until softened, about 5 minutes. Transfer …

Rating: 3.5/5(2)
Total Time: 50 mins
Category: Make-Ahead Christmas Side Dish Recipes
Calories: 233 per serving
1. Preheat oven to 375 degrees F. Coat an 8-inch square baking dish with nonstick cooking spray.
2. Combine cornmeal, flour, baking powder and 2 teaspoons salt in a large bowl and mix well. Whisk together egg, milk and 1 1/2 tablespoon oil in another large bowl; add to the dry ingredients and stir just until evenly moistened. Turn the batter into the prepared baking dish and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan on a rack. Cut into 1-inch cubes.
3. Heat the remaining 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onions and celery and cook, stirring often, until softened, about 5 minutes. Transfer to a large bowl and add the cubed cornbread and parsley; toss to mix. Slowly add broth, tossing until the corn bread is well moistened. Season with salt and pepper.

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This is almost my family recipe. I mix my own cornbread with a package of dressing mix - not the cubed option. For years I watched my mother …

Ratings: 665
Calories: 363 per serving
Category: Cornbread Stuffing And Dressing
1. Prepare the dry corn bread mix according to package directions. Cool and crumble.
2. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
3. In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
4. In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.

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Combine the corn bread, sourdough bread, buttermilk, molasses, chicken stock and beaten eggs in a bowl and soak 3 to 8 hours in the refrigerator. 2 Heat the oven to 350 …

Servings: 6-8
Estimated Reading Time: 2 mins
Category: SIDES
Total Time: 1 hr
1. Combine the corn bread, sourdough bread, buttermilk, molasses, chicken stock and beaten eggs in a bowl and soak 3 to 8 hours in the refrigerator.
2. Heat the oven to 350 degrees.
3. Cook the bacon in a skillet over medium heat until the bacon is browned. Pour off and reserve the rendered fat.
4. Add the green onions and jalapenos to the bacon and cook 5 minutes. Remove from the heat and cool.

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1 tsp. salt. 1 egg. 1 1/4 c. buttermilk. Grease pan with drippings or melted butter. Whisk together dry ingredients. Beat egg with buttermilk. Stir into dry ingredients and combine; some lumps may remain. Bake in preheated 375°F oven for about 35 minutes or until golden around edges. Brush top with butter.

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Frequently Asked Questions

How to make easy cornbread stuffing?

Instructions

  • Preheat the oven to 375F.
  • Melt the butter on a non-stick frying pan over medium heat.
  • Add the onion, celery, garlic and carrot and mix. ...
  • Put the crumbled cornbread and cooked onion mixture in a non-stick 9x13 baking dish, and stir to combine.
  • Add the chicken broth to the cornbread mixture and stir to combine.

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What are some good things to serve with corn bread?

  • Cornbread goes well with many main dishes, particularly those that are seafood or poultry-based. ...
  • If you have cornbread (no other side dishes), consider adding a unique ingredient to enrich the flavor. ...
  • If you are making cornbread a stand-alone dish, you might want to go easy on the other toppings. ...

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How to make homemade stuffing with bread?

  • Starters. T he Hairy Bikers: Make easy party vol-au-vents by filling squares of puff pastry with smoked haddock and prawn, chicken and tarragon.
  • Roast potatoes. ...
  • Vegetables. ...
  • Turkey. ...
  • Gravy. ...
  • Sides. ...
  • Drinks. ...
  • Get bready for Boxing Day. ...

Can you make corn bread in a bread machine?

Use new baking powder and your cornbread can rise to 2.5 inches in a bread machine. Making cornbread in a bread machine utilizes cornmeal. Coarse flour which is made from dried corn, commercial cornmeal is made from yellow or white dent corn. Named after dented kernels, yellow dented corn has a longer shelf-life.

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