Cornbread Dressing Recipe

Melt butter in a skillet; add the onions and celery and saute until tender. Combine toasted bread and cornbread in a large bowl and mix. Add …

Rating: 5/5(43)
Total Time: 50 mins
Category: Christmas
Calories: 221 per serving

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In a large skillet over medium heat, melt the butter and saute the celery and onion until soft. Step 4. In a large bowl, combine the celery, onions, …

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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Step 2. In a large bowl, combine the crumbled corn bread, onion, garlic, celery and eggs. Gently stir. Sprinkle with salt, pepper and sage. Step …

Rating: 5/5(91)
Category: Cornbread Stuffing And Dressing
Servings: 12-18
Calories: 520 per serving
1. Prepare cornbread according to directions on package. Cool and crumble. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the crumbled corn bread, onion, garlic, celery and eggs. Gently stir. Sprinkle with salt, pepper and sage.
3. Add the chicken and turkey broth 1 cup at a time until the cornbread becomes moist but not wet.
4. 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).

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Preheat oven to 375 degrees F. In a large skillet over medium heat, melt 2 tablespoons of the butter; add the onions and …

Rating: 5/5(37)
Category: Side-Dish
Author: Claire Robinson
Difficulty: Easy
1. Preheat oven to 375 degrees F.
2. In a large skillet over medium heat, melt 2 tablespoons of the butter; add the onions and season with salt and pepper, to taste. Cook, stirring often, until light golden, about 6 to 8 minutes and remove from the pan to a small plate. Raise the heat to medium-high and add the water, scraping up the brown bits from the bottom of the skillet and allowing the water to simmer just a couple of minutes to infuse in the onion flavor. Remove from the heat.
3. Put the cornbread in a large mixing bowl. Melt the remaining 6 tablespoons butter in a small pan over medium heat and let it bubble until the milk solids to start to turn golden. Add the sage leaves and briefly fry until beginning to crisp, about 30 seconds. With a slotted spoon, remove sage and put on top of cornbread to drain and crisp. Remove the butter from the heat. Add the eggs and cooked onions to the cornbread and pour the browned butter over the mixture. Season with salt and pepper, to taste. Add the onion infused water, a tablespoon at a time, gently folding, until cornbread is evenly moistened but not soggy. Pour the dressing into a 9 by 11-inch baking dish and bake in the preheated oven until the top is golden brown in color and the dressing is set in the middle, about 30 minutes.

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Cornbread dressing is a staple on Thanksgiving tables every year, and this recipe is one of our favorites. Whether you call it dressing or stuffing, this dish is practically required at Thanksgiving. This recipe makes one large and one small pan of dressing, so it's ideal for extremely large families. Of course, you can always serve one dish and put one in the freezer to save for later.

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Prepare the Cornbread: Preheat oven to 425°F. Combine self-rising cornmeal mix and, if desired, sugar in a large bowl. Stir together eggs and buttermilk in a medium bowl; add to cornmeal mixture, stirring just until moistened. Heat salted butter in a 10-inch cast-iron skillet in preheated oven 5 minutes.

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Spray a 3½-quart baking dish with cooking spray. In a large skillet, melt butter over medium heat. Add onion, celery, and garlic; cook, stirring occasionally, for 8 to 10 minutes or until tender. In a large bowl, stir together broth, next 5 ingredients, and cooked vegetables. Crumble cornbread into broth mixture, and stir until well combined.

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My Auntie Rose’s Famous Southern Cornbread Dressing recipe will put boring ole’ stuffing to shame. Moist skillet cornbread is combined with homemade chicken stock, celery, onion, chicken pieces, spices and flavor galore more creating a perfect side dish ready to claim its fame at your holiday table especially served with Gravy or try my Seafood Dressing.

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Cornbread dressing variations. A cornbread stuffing recipe is a staple for many Southern and soul food holiday meals. Still, sometimes an exciting twist on the classic can be just what you need to wow your guests.

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You can use this recipe to make cornbread dressing or stuffing. Print Ingredients. 2-1/2 cups of day-old cornbread, crumbled 1 slice of day-old bread, crumbled (regular or gluten-free) 1-1/2 cup of chicken or turkey broth 1/2 cup of chopped onion 1/2 cup of chopped celery 1 egg 1/4 cup of milk

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This cornbread dressing recipe includes cubed white bread along with the cornbread for added texture and to balance the flavors. In spite of using bread along with the cornbread, rest assured the end result is a flavor that's unmistakably dominated by the cornbread.

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Instructions. Preheat the oven to 350°. Lightly spray a 13X9-inch baking dish with nonstick cooking spray. In a large bowl combine the cornbread, cream of celery soup, cream of chicken soup, broth, onions, salt, and pepper. Pour the mixture into the baking dish. Cook uncovered for 30 to 45 minutes or until golden brown.

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This recipe is very similar to my great-grandmother's cornbread dressing recipe (she was a Southerner through and through!). She would make the dressing one day in advance and then let it sit in the fridge overnight. She deemed this very important. Before refrigeration she would pour 1/2 cup more broth over it and then dot it all over with butter.

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Make cornbread. Preheat oven to 375°. Grease an 8” baking dish or 9” round cake pan with cooking spray. In a medium bowl, whisk together cornmeal, flour, …

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Cornbread Dressing is a savory side or main dish loaded with savory flavor including pieces of chicken. Pairs well with chunky Pineapple Cranberry Sauce. Original dressing recipe by my Aunt Betty. Photography by Beverly Davis for CornbreadMillionaire.com.

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A cast-iron skillet gives the cornbread nutty brown edges that impart extra color and flavor to the dressing. Serve this sage cornbread dressing as a holiday side or anytime you want some Thanksgiving flavors.

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For cornbread, in a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, whisk egg, water, milk and oil. Stir into flour mixture just until blended. Transfer to a greased 8-in. square baking pan. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool in pan on a wire rack.

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How to make really good cornbread dressing?

Step 1: Make the Batter

  • Turn on your oven to 400°F to preheat.
  • Put 3 tablespoons of canola oil into a black 12-inch skillet, and put the skillet into the oven so it'll get hot. ...
  • You'll use two bowls, one large and one small.
  • Into the larger bowl, put the dry ingredients. ...
  • Into the smaller bowl, put the wet ingredients. ...

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What is the best cornbread dressing?

  • 1cup butter or margarine, divided
  • 3cups cups self-rising white cornmeal mix
  • 1cup all-purpose flour
  • 7large eggs, divided
  • 3cups buttermilk
  • 3cups soft, white breadcrumbs
  • 2large sweet onions, diced
  • 4celery ribs, diced
  • 1/4cup finely chopped fresh sage
  • 1/4cup finely chopped fresh parsley

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How do you make cornbread dressing?

Superstar chef and TV host Carla Hall shows us how to make cornbread with the recipe featured in her new picture book, CARLA AND THE CHRISTMAS CORNBREAD. In this heartwarming tale inspired by her childhood, she shares the story of young Carla, who eats a ...

What is the best recipe for corn bread dressing?

Instructions:

  • Preheat oven to 350 degrees F.
  • Sauté 2 large chopped onions and 4 chopped stalks of celery in 1 stick butter until onion and celery is soft & translucent. ...
  • Turn off heat and allow butter to cool slightly.
  • In separate dish beat 2 eggs until blended. ...
  • Add butter mixture and egg mixture to dried cornbread cubes and toss to coat.

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