Cornbread Dressing Recipe

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2 hours ago Combine toasted bread and cornbread in a large bowl and mix. Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry …

Rating: 5/5(43)
Total Time: 50 mins
Category: Christmas
Calories: 221 per serving
1. Melt butter in a skillet; add the onions and celery and saute until tender.
2. Combine toasted bread and cornbread in a large bowl and mix.
3. Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry seasoning and mix throughly.
4. Using a bulb baster, add just enough turkey giblet broth to make a very moist mixture, then stir in the eggs and scrape the dressing into a large greased baking pan or dish.

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4 hours ago 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 …

Rating: 5/5(1)
Category: Food, Dish, Stuffing
1. Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425° for 4 minutes.
2. Stir together cornmeal and flour; whisk in 3 eggs and buttermilk.
3. Pour hot butter into batter, and stir until blended. Pour batter into pan.
4. Bake at 425° for 30 minutes or until golden brown. Cool. Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.

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6 hours ago Advertisement. 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 3. …

Rating: 5/5(94)
Calories: 520 per serving
Servings: 12-18
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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5 hours ago Directions. Preheat oven to 375 degrees. Melt butter in a large saute pan. Add onions, garlic, and celery; cook over medium heat until just tender, about 8 …

Rating: 3.2/5(114)
Servings: 8-10
1. Preheat oven to 375 degrees. Melt butter in a large saute pan. Add onions, garlic, and celery; cook over medium heat until just tender, about 8 minutes.
2. Crumble the cornbread into a large bowl, and add the onion mixture, parsley, thyme, oregano, eggs, chicken stock, salt, and pepper. Stir until well combined.
3. Transfer mixture to a buttered 2-quart casserole or large ovenproof skillet, and bake until golden on top and cooked through, about 45 minutes. Remove from oven, and serve hot.

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6 hours ago Preheat oven to 375 degrees F. In a large skillet over medium heat, melt 2 tablespoons of the butter; add the onions and season with salt and pepper, to taste.

Rating: 5/5(25)
Difficulty: Easy
Category: Side-Dish
Steps: 3
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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2 hours ago 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 …

Estimated Reading Time: 40 secs

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2 hours ago 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 …

Category: Food, Dish, Stuffing
Total Time: 3 hrs
1. 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.
2. Heat salted butter in a 10-inch cast-iron skillet in preheated oven 5 minutes. Stir melted butter into batter. Pour batter into hot skillet.
3. Bake in preheated oven until Cornbread is golden, about 25 minutes; cool in skillet 20 minutes. Remove from skillet to a wire rack, and cool completely, 20 to 30 more minutes. Crumble Cornbread. Freeze in a large heavy-duty ziplock plastic bag up to 1 month, if desired. Thaw in refrigerator.
4. Prepare the Dressing: Preheat oven to 350°F. Melt butter in a large skillet over medium-high; add onion and celery, and cook, stirring often, until tender, 10 to 12 minutes. Add sage and thyme, and cook, stirring often, 1 minute.

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4 hours ago My Auntie Rose’s Famous Southern Cornbread Dressing recipe will put boring ole’ stuffing to shame. Moist skillet cornbread is combined with homemade …

Rating: 4.1/5(94)
Total Time: 3 hrs 20 mins
Category: Side Dish
Calories: 450 per serving
1. Follow full instructions HERE https://grandbaby-cakes.com/chicken-stock/
2. Follow full instructions HERE https://grandbaby-cakes.com/southern-cornbread-recipe/
3. Preheat oven to 350 degrees.
4. Begin by adding a layer of dressing mixture to bottom of 9x13 pan about a ¾ to an inch high to cover the bottom of the pan. Line the layer with shredded chicken then repeat with another large layer of dressing then chicken and repeat ending with dressing at the top of the pan. Repeat for the other 9x13 pan.

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2 hours ago Add in the eggs, and mix everything until well combined. Sprinkle in the seasoning salt, thyme and pepper. Now mix until well combined. Preheat the the oven …

Rating: 5/5(18)
Total Time: 1 hr 5 mins
Category: Side Dish
1. Start chopping, and dicing all of the vegetables such as the celery, onions, and garlic. Also chop up the fresh sage.
2. Next, drizzle the olive oil into a large pan, then place the pan over medium heat.
3. Once the oil is nice and hot add in the onions, celery, and garlic. Cook until nice and tender.
4. Now toss in the fresh sage. Continue to cook for 2 minutes. Turn the heat off.

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Just Now 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, sugar, baking …

Rating: 5/5(3)
Calories: 570 per serving
1. Preheat oven to 375°. Grease an 8” baking dish or 9” round cake pan with cooking spray.
2. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, buttermilk, and egg.
4. Add dry ingredients and stir with a wooden spoon until there are no more dry spots.

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9 hours ago 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 …

Rating: 5/5(2)
Total Time: 55 mins
1. Preheat the oven to 350°. Lightly spray a 13X9-inch baking dish with nonstick cooking spray.
2. 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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4 hours ago Run a knife around the cornbread to loosen. Gently crumble the cornbread into a large bowl, the largest pieces can be up to 1-inch wide — no need to over-crumble. Add 1 (6-ounce) box herb stuffing mix and the sautéed vegetables. Add 2 1/2 cups of the hot broth and toss gently with a wooden spoon until combined.

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5 hours ago This recipe is wonderful! Each year I search for the elusive perfect cornbread dressing recipe like my Mom made (she never shared her recipes so I …

Rating: 4.5/5(258)
Total Time: 1 hr 5 mins
1. Preheat the oven to 350 F.
2. To make the cornbread, in a bowl,whisk together the cornmeal & flour.
3. Add in the buttermilk, eggs & oil.
4. Stir just until combined. Do not over work the batter.

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5 hours ago Reduce oven heat to 350 degrees F. Dressing: Heat the butter in a skillet over medium heat. Add the celery and onion and saute until soft. Add the vegetables …

Rating: 5/5(1)
Total Time: 1 hr 30 mins
Servings: 8
Calories: 398 per serving

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1 hours ago 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 …

Rating: 4.4/5(5)
Total Time: 40 mins
Category: Side Dishes
Calories: 269 per serving
1. Preheat the oven to 400 degrees F. Spray a 7” x 11” or 8” x 8” baking dish with nonstick cooking spray.
2. Melt the butter in a medium saucepan. Add the chopped onion and celery. Sauté until the onion is translucent.
3. Add the salt and pepper. Give it a quick stir.
4. Remove from the heat, add the sage, and stir again. Set it aside.

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3 hours ago This recipe calls for cornbread along with soft white breadcrumbs, eggs, and a variety of dried herbs. If adding chicken, stew a fresh cut-up chicken and use the broth and meat for this stuffing for the best flavor. The dressing can be made one day ahead of time, cooled completely, covered, and stored in the refrigerator.

Calories: 511
Saturated Fat 7g: 37%
Cholesterol 90mg: 30%
Total Fat 17g: 22%

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Just Now Preheat oven to 350º F. Crumble all of the cornbread and biscuits (or white bread slices) into a very large bowl. Add salt, pepper, eggs, onion, celery, butter, cream of chicken soup, and …

Rating: 5/5(67)
Total Time: 1 hr
Category: Side Dish
Calories: 226 per serving
1. Preheat oven to 350º F.
2. Crumble all of the cornbread and biscuits (or white bread slices) into a very large bowl. Add salt, pepper, eggs, onion, celery, butter, cream of chicken soup, and chicken stock. Stir until well-combined.
3. Pour dressing into two 9x13 baking dishes and bake until lightly browned, about 30 - 45 minutes. To test doneness, shake casserole dish lightly. If the center of the dressing moves, then the dressing is not cooked through in the center. Continue to bake until the dressing is set throughout.

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2 hours ago 8 tablespoons butter (1 stick) 3 medium onion, chopped. 4 stalks celery, chopped. 1 1/2 teaspoons dried sage. 1 teaspoon poultry seasoning. 3/4 teaspoon salt. 1/2 teaspoon pepper. 3 pieces toast, crumbled. 1/2 cup milk.

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3 hours ago The best way to mix a big batch of cornbread dressing is with your hands. Yield and Servings. People always double-up on homemade cornbread dressing and gravy, so be sure to …

Ratings: 12
Calories: 276 per serving
Category: Side Dish
1. Use 2 packages of cornbread mix and follow package instructions or, make a double batch of my homemade cornbread
2. Place the sausage with sage in a skillet and cook it until it is browned; use a wooden spoon to break the sausage up into tiny pieces; when sausage is thoroughly browned; set aside
3. Preheat oven to 350ºF

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Just Now Stir in chicken broth (add broth as needed)and cooked vegetable mixture and mix well. Season the dressing with cayenne pepper, salt & pepper to taste. Stir in raw egg. Pour dressing in large pan. Bake at 400 degrees for 25-30 minute until lightly brown. Yields 12-15 servings.

Rating: 4/5(2)
Total Time: 1 hr
Category: Winter
Calories: 128 per serving

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3 hours ago Melt butter in a large skillet over medium-high heat; add celery and onions, and sauté 5 to 6 minutes or until onions are tender. Stir in sage, and sauté 1 minute. Advertisement. Step 2. Stir …

Rating: 5/5(2)
Total Time: 2 hrs 20 mins
Servings: 14-16
1. Preheat oven to 400°. Melt butter in a large skillet over medium-high heat; add celery and onions, and sauté 5 to 6 minutes or until onions are tender. Stir in sage, and sauté 1 minute.
2. Stir together Cornbread Crumbles and breadcrumbs in a large bowl. Stir in eggs, next 2 ingredients, and celery mixture, stirring until blended. Divide cornbread mixture between 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish.
3. Bake at 400° for 45 to 55 minutes or until set and golden brown.
4. Try These Twists!

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2 hours ago In a large bowl mix the cornbread and biscuit crumbs, add onion, celery, salt, pepper, sage, and mix well with a spoon. Melt butter and pour over mixture. Add broth and soup and continue …

Rating: 5/5(24)
Category: Side Dish
Cuisine: American
Total Time: 1 hr
1. In a large bowl mix the cornbread and biscuit crumbs, add onion, celery, salt, pepper, sage, and mix well with a spoon. Melt butter and pour over mixture. Add broth and soup and continue mixing. Spray or grease a 2 quart casserole dish. Add stuffing and bake at 400 degrees for 35 minutes or until brown around the edges.
2. Note: Some people like to cook the onion and celery in butter before adding to the cornbread mix. I have tried it both ways and don’t see a lot of difference since you are going to bake it anyway. My family never noticed if I did this or not. You can do it whichever way you like.
3. Whisk together and heat in microwave about five minutes. (This gravy is great over mashed potatoes, dressing and any kind of meat and great if you need a quick gravy) Makes about 4 cups.
4. Boil giblets in water or broth until cooked. Remove and chop. I remove the skin from the neck and pull any meat off the bone. Discard neck bone. Put meat and giblets back in water or broth and add salt and pepper, flour and drippings. Continue cooking while stirring continuously with wire whisk until thickens. Serve over stuffing or dressing. Makes about 5 cups.

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6 hours ago Easy Cornbread Dressing : Here’s an easy recipe for an old-fashioned cornbread dressing to serve alongside your turkey, yet hearty enough to be served as a meal on its own.. Easy Cornbread Dressing. Traditional cornbread dressing is a …

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9 hours ago Recipe: Traditional Southern Cornbread Dressing. Preheat oven to 350 degrees F. Butter a 9 x 13 inch pan and set aside. Melt butter in a skillet over medium heat. Sauté the onion and celery; add the salt, Cajun seasoning, pepper, sage and …

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3 hours ago Southern Cornbread Dressing is moist, herby and delicious. This is a Southern favourite Thanksgiving Cornbread Dressing recipe which is so yum and easy to make! Also this is made with my homemade Southern Buttermilk Cornbread and Southern Buttermilk Biscuits, which makes this even delightful! 😍😍😍. Besides Turkey, Chicken and other Thanksgiving Sides, this Southern Cornbread …

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6 hours ago Cornbread dressing—or just simply “dressing”—is a side dish made from leftover cornbread, vegetables, liquid, and spices. It’s a staple on many Southern and African-American …

Rating: 4.4/5(46)
Total Time: 1 hr
Servings: 6-8
1. Preheat the oven to 400˚F.
2. Put the butter and oil to a sauté pan over medium heat; add the celery, onion, bell pepper, salt, and pepper to the pan and cook, stirring occasionally, for 5 minutes. Add the garlic and sage and continue to cook until the vegetables have softened and start to become translucent, 5 to 7 minutes more.
3. Add the vegetable mixture, cornbread, and chicken stock to a bowl and mix it together. Add more stock, if necessary, so that it's not quite all absorbed by the bread. (I used 2 1/2 cups total.) Taste and adjust seasoning as you see fit.
4. Transfer the dressing mixture to a casserole dish and bake for 30 minutes until nice and golden on top. Serve.

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7 hours ago Corn Bread Dressing Recipe. Preheat oven to 425. In a medium mixing bowl, combine corn meal and sugar. Add milk and egg. Mix until blended, then add shortening and again mix until well blended. …

Cuisine: American
Category: Side Dish
Servings: 6
Total Time: 1 hr 55 mins
1. In a medium mixing bowl, combine cornmeal and sugar. Add milk and egg. Mix until blended, then add shortening and again mix until well blended. Pour cornbread mixture into greased pan and bake for 20-25 minutes. Once done remove from oven and allow to cool. Grease an 8 or 9-inch baking pan and set aside.
2. To make the dressing, crumble up cornbread, add chicken gizzards, celery, green bell pepper, sage, and poultry seasoning to taste. Add chopped onions if you like.
3. Next pour 5 to 8 cups of chicken broth into cornbread mixture. Mix well and then pour unto greased baking pan. Bake dressing at 350 degrees for about 1 hour or until dressing is browned to your liking.

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1 hours ago 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 and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 to 60 minutes. Cornbread: Preheat oven to 350 °F.

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

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7 hours agoRecipe Card; This cornbread dressing recipe is so simple to make because we start with baking a box of Jiffy in an 8x8 pan. The box recipe calls for 1/3 cup of milk, but I use buttermilk to …

Rating: 4.5/5(72)
Total Time: 45 mins
Category: Holiday, Side Dish
Calories: 222 per serving
1. Preheat oven to 400°F. Grease an 8x8-inch pan.
2. In a large bowl, combine the Jiffy dry mix, 1 egg, and buttermilk. Let rest for 3 minutes then spread into 8x8-inch pan. Bake for 15 minutes. Remove from oven and let cool.
3. Reduce oven temperature to 350°F. Grease a 9x13-inch pan.
4. Wipe out the bowl. Crumble the cornbread into the bowl and mix in the rest of the ingredients -- do not forget the additional 2 eggs. Pour into the prepared 9x13-inch pan.

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Just Now Directions. In a large saucepan, bring water and giblets to a boil. Reduce heat; cover and simmer for 2 hours. Meanwhile, in a large bowl, combine the flour, cornmeal, sugar, …

Rating: 4.3/5(3)
Category: Side Dishes
Servings: 12
Total Time: 1 hr 35 mins
1. In a large saucepan, bring water and giblets to a boil.
2. Reduce heat; cover and simmer for 2 hours., Meanwhile, in a large bowl, combine the flour, cornmeal, sugar, baking powder and salt.
3. Combine the egg, milk and oil; stir into dry ingredients just until moistened.
4. Transfer to a greased 9-in. square baking pan. , Bake at 400° for 18-20 minutes or until a toothpick inserted in the center comes out clean.

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2 hours ago How to Make Cornbread Dressing. Cornbread dressing is a great way to use up any leftover Jiffy corn muffins or cornbread that might have gone a bit stale. Cook the onion and celery in …

Rating: 5/5(5)
Total Time: 55 mins
Category: Side Dish
Calories: 333 per serving
1. Preheat oven to 350°F.
2. Melt ½ cup butter in a large skillet. Add celery, onion, poultry seasoning and sage. Cook over medium heat until tender (do not brown). Cool.
3. Place cornbread and bread in a large bowl with celery, onion, parsley and salt & pepper.
4. Combine eggs and 2 cups chicken broth whisking until smooth.

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2 hours ago Cornbread dressing is made out of stale cornbread, combined with seasoning, greens, hen broth. A bit melted butter on high makes all the things higher and it’s all baked and scrumptious! My recipe has a tweaks to the basic to make it actually particular!

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5 hours ago CORNBREAD DRESSING RECIPE – I Heart Recipes. jeanforetia-November 29, 2021. Lunch BBQ Recipes You Can Serve All Year Long • Tasty. jeanforetia-November 29, 2021. Load more. Follow us on Instagram @CheffJeanne. twisted-recipes.com is your food recipes website. We provide you with the latest recipes and videos straight from the food industry.

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3 hours ago 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 …

Rating: 5/5(12)
Total Time: 1 hr 15 mins
Category: Side Dish
Calories: 585 per serving
1. Preheat the oven to 350°F. Spray a 12 x 8 inch baking dish with cooking spray. Set aside.
2. In a skillet over medium high heat cook together butter, diced onion and celery. Season lightly with salt and black pepper to your taste. Cook for 5-7 minutes until the vegetables begin to soften and brown.
3. Place the cubed cornbread and Italian bread into a large mixing bowl. To the bowl add sauteed onion and celery, soup, eggs, sage, poultry seasoning, salt, pepper, garlic and onion powder.
4. Gradually add stock stirring until all of the chicken stock is used and ingredients are fully moistened.

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5 hours ago How to make Cornbread Dressing or Stuffing: Cut the cornbread and french loaf into small, bite-size cubes. Spread the bread cubes onto large baking sheets and leave them to dry out for …

Rating: 5/5(25)
Calories: 272 per serving
Category: Side Dish
1. If you haven't already, dry your cornbread and bread cubes. Spread them onto large baking sheets and leave them to dry out for 1-2 days. If you're in a hurry you can dry it out in the oven. Place the bread cubes on a baking sheet and bake at 250 degrees F for about 30-45 minutes, tossing every 10 minutes or so, until the bread is dry and stale.
2. Preheat oven to 350 degrees F.
3. Add the butter to a large skillet over medium heat. Once the butter has melted add the onion and celery and cook for a few minutes until softened.
4. Add basil, thyme, rosemary, fresh parsley, and chicken broth and bring to a simmer.

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1 hours ago Preheat oven to 400 degrees. In a medium bowl, stir together all ingredients for cornbread. Pour into a lightly greased 9-inch cast iron pan or a 9-inch baking pan. Bake for 20 to 25 …

Rating: 4.8/5(44)
Calories: 314 per serving
Category: Side Dish
1. Preheat oven to 400 degrees.
2. In a medium bowl, stir together all ingredients for cornbread. Pour into a lightly greased 9-inch cast iron pan or a 9-inch baking pan. Bake for 20 to 25 minutes. Before using, crumble into small pieces.
3. Heat butter over medium heat in a large pan. Add celery and onion and cook until soft.
4. Add sage, poultry seasoning, salt, and pepper to onion mixture.

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6 hours ago My mom's cornbread dressing recipe, and my great grandma's cornbread recipe. Mom's Cornbread Dressing Ingredients: • 1 pone mamaw’s cornbread • 1 onion, chopped • ¾ bellpepper, chopped • ¾ cup celery, chopped • 4 eggs, boiled • 5 chicken wings • 4 chicken thighs • 1 box (48 oz.) Chick Broth Directions: 1. Pull apart cornbread mixture 2.

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9 hours ago Add green onion tops to the cornbread mixture. Mix eggs well and fold into cornbread mixture. Bake in a 400 degree oven to “set” which takes about 30 minutes. Then lower the oven to …

Cuisine: American
Estimated Reading Time: 5 mins
Servings: 8
Total Time: 2 hrs
1. Melt butter in sauté pan and add the finely chopped onions, celery, bell pepper, let them simmer on low, stirring occasionally while you continue.
2. Chop parsley and green onions and set aside - keep the dark green tops of the green onion separate from the white parts.
3. Assemble and bake 2 pans of cornbread, cool, and crumble into a large bowl. (Put oven on 400 after removing cornbread if you plan to bake the dressing right away. See Notes)
4. Add parsley and bulbous white part of the green onion to the sauté pan

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5 hours ago Carefully tilt and rotate skillet to coat bottom with oil; add batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire …

Rating: 5/5(5)
Category: Side Dishes
Servings: 12
Total Time: 1 hr 25 mins
1. Preheat oven to 400°. In a large bowl, whisk flour, cornmeal, baking powder and salt.
2. In another bowl, whisk eggs and buttermilk.
3. Pour oil into an 8-in. ovenproof skillet; place skillet in oven 4 minutes., Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened., Carefully tilt and rotate skillet to coat bottom with oil; add batter.
4. Bake 20-25 minutes or until a toothpick inserted in center comes out clean.

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4 hours ago To Make The Dressing: Preheat oven to 350 F. Grease a 9x13 pan. Set aside. In a large bowl, crumble up the cornbread and set aside. In a large skillet, melt …

Rating: 4.5/5(26)
Category: Bread
1. Preheat oven to 425 F.
2. Grease an 8 x 8 dish and set it aside.
3. In a large bowl whisk together cornmeal, flour, baking powder, baking soda, and salt.
4. Make a well in the center and add beaten egg and buttermilk.

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7 hours ago Preheat oven to 425°F. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk the eggs, melted butter, and buttermilk. Add the wet ingredients to the dry ingredients and stir until just incorporated. Pour the batter into the preheated skillet and smooth the top.

Estimated Reading Time: 3 mins

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3 hours ago Instructions Checklist. Step 1. Combine first 9 ingredients in a large bowl. Advertisement. Step 2. Pour cornbread mixture into a lightly greased 6-qt. slow cooker. Dot with butter. Cover and …

Rating: 4/5(19)
Total Time: 4 hrs 20 mins
Servings: 12-16
1. Combine first 9 ingredients in a large bowl.
2. Pour cornbread mixture into a lightly greased 6-qt. slow cooker. Dot with butter. Cover and cook on LOW 4 to 6 hours or until set and thoroughly cooked.
3. Note: We tested with Pepperidge Farm Herb Seasoned Stuffing. Two (6-oz.) packages of Martha White Buttermilk Cornbread & Muffin Mix, prepared according to package directions, yields 5 cups crumbs.
4. TRY THIS TWIST!

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8 hours ago Instructions. Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray. In a large skillet, melt bacon drippings or butter over medium …

Estimated Reading Time: 50 secs

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1 hours ago Let it sit out overnight to dry out slightly. Prepare the dressing: Heat oven to 350 degrees. Combine cornbread and white bread in a large bowl, tossing to mix, and …

Rating: 4/5(275)
Category: Stuffing And Dressing, Side Dish
Cuisine: American, Southern
Total Time: 9 hrs 30 mins
1. Make the cornbread: Heat oven to 450 degrees. Put butter in an 11-inch skillet. Cast-iron is best here, but any ovenproof skillet will do. Heat butter in oven for about 5 to 7 minutes, or until butter has melted and is just starting to brown.
2. While butter melts, whisk together cornmeal, salt and baking powder. In another small bowl, lightly beat eggs, then add buttermilk and stir until mixture is combined. Pour egg mixture into dry ingredients and stir well.
3. Remove hot pan from oven, pour butter into batter and stir until batter looks uniform. Pour batter back into the pan and bake for 20 minutes or until the top has begun to just brown.
4. Remove cornbread and let it cool on a rack. Tear or cut it into large pieces and place in a large bowl. Let it sit out overnight to dry out slightly.

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7 hours ago 6 cups chicken broth. 6 eggs. Cornbread (recipe for 9 X 13 pan) Saute the celery and onions in butter in a large skillet over medium-high heat until the veggies are tender. Set aside and let …

Rating: 5/5(9)
Total Time: 1 hr 25 mins
Category: Side Dish
Calories: 182 per serving
1. Saute the celery and onions in butter in a large skillet over medium-high heat until the veggies are tender. Set aside and let cool
2. In a large mixing bowl, crumble the cornbread and add the salt, pepper, sage and the sautéed veggies
3. Add the broth to the cornbread mixture 1 cup at a time until the mixture is a thick like pudding. This is the time to check your seasonings. Add more salt or pepper if needed and we love more sage so add more of it if you wish.
4. Beat the eggs and mix them into the cornbread mixture. Gently spoon into a large baking dish and bake at 350 degrees for an hour, uncovered

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Frequently Asked Questions

How do you make cornbread dressing?

DIRECTIONS Combine breadcrumbs, cornbread, onion, celery, and seasoning in a large bowl; mix well. Blend in broth and butter. Mixture should be very soft to allow for loss of moisture during baking. Add more broth if necessary. Spoon dressing into a lightly greased pan; bake at 350 for 1 hour or until well browned. Serve.

What temperature do you bake cornbread dressing?

The cornbread dressing is then poured into pans and cooked at 350 degrees Fahrenheit (175 degrees Celsius) until golden brown. Cornbread dressing is an obviously rich and calorie-laden dish, which is why it is generally reserved for holidays or other special occasions.

What is the secret to good cornbread?

Cornbread is a Southern staple, but by adding bacon and Cheddar, it is sure to please any crowd. The secret to any good cornbread is fresh cornmeal. You can easily add store-bought cornmeal to this recipe, but the flavor is enhanced dramatically by cornmeal that is fresh and contains no preservatives.

What is the best recipe for corn bread?

Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish. In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish. Bake for 45 minutes in the preheated oven, or until the top is golden brown.

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