Cornbread Stuffing Recipe

Southern Cornbread Dressing. Rating: 4.56 stars. 131. 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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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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Preheat oven to 350 °F. In a large bowl, combine crumbled cornbread (recipe follows), dried white bread slices and crackers; set aside. Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture.

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

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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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Related Recipes. Corn Bread Dressing with Chestnuts > Jalapeño Cornbread Stuffing with Chorizo and Pepitas > Sausage, Corn Bread and Chestnut Dressing > Directions: Preheat the oven to 400°F (200°C). Butter a baking sheet.

Servings: 6
Total Time: 1 hr 15 mins

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Preheat oven to 400° and grease a 9"-x-13" baking pan generously with cooking spray. In a large bowl whisk together cornmeal, flour, brown sugar,

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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In a large skillet over medium heat, melt the butter and saute the celery and onion until soft. In a large bowl, combine the celery, onions, 3 cups …

Rating: 5/5(705)
Calories: 363 per serving
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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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 …

Rating: 5/5(1)
Category: Side Dish
Cuisine: American
Total Time: 50 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 butter …

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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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 …

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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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 …

Estimated Reading Time: 40 secs

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Cornbread Stuffing/Dressing Recipes. Nothing says comfort food like cornbread stuffing, whether you prepare it for Thanksgiving or as an anytime side to pork chops or chicken. With Betty by your side, you've got it made. The secret ingredient is right in your inbox!

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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 …

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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Directions. Preheat oven to 375 degrees. Melt butter in a large saute pan. Add onions, garlic, and celery; cook over medium heat until just …

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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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
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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Cornbread works just as well, if not better, in classic stuffing recipes. The diced liver in this recipe adds even more flavor.

Rating: 3.3/5(56)
Total Time: 1 hr 15 mins
1. 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.
2. In a large bowl, combine onion mixture, cornbread, and sage.
3. Pour broth over mixture; stir just until combined. Season with salt and pepper. Transfer to a buttered 1 1/2-quart shallow baking dish.
4. Dot with butter. Bake until golden brown on top and crisp around edges, 40 to 45 minutes.

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Preheat oven to 350 degrees F, Coat a 3-quart baking dish with cooking spray. Add the toasted cornbread to the apple mixture and toss to mix. Drizzle cider (or juice) and the …

Rating: 4/5(2)
Calories: 176 per serving
Total Time: 2 hrs 50 mins
1. Prepare Wholesome Cornbread.
2. When the cornbread has cooled, crumble into rough chunks (you should have about 6 cups). Spread the chunks and crumbs out on a large baking sheet. Toast in the oven at 350 degrees F, stirring occasionally, until crisp but not browned, 25 to 30 minutes. Let cool.
3. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and celery; cook, stirring, until softened, about 5 minutes. Add apples, golden raisins, garlic, sage and thyme; cook, stirring, for 2 minutes. Add 1/2 cup broth and cook until most of the liquid has evaporated, 5 to 6 minutes. Season with salt and pepper. Transfer to a large bowl.
4. Preheat oven to 350 degrees F, Coat a 3-quart baking dish with cooking spray.

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Frequently Asked Questions

What is the best stuffing recipe?

Instructions Toss bread cubes on cookie sheet by baking at 350 degrees F for 10 minutes. Set aside. In a medium skillet, sauté celery, onion and mushrooms in butter. Add salt, sage, thyme, poultry seasoning and pepper. In a large bowl Toss with bread cubes with sautéed vegetables/seasonings until bread is well coated. Add chicken broth to moisten.

What are some good things to eat with cornbread?

What Goes Well with Cornbread? Chili. Chili is one of the most popular dishes to eat with cornbread and with good reason. ... Buttered Vegetables. Buttered and steamed veggies tend to go well with everything and the same applies with cornbread, though it goes best with cornbread that isn't too sweet. BBQ. ... Pork. ... Chicken. ... Ice Cream. ... Butter and Jam

What is a substitute for cornbread?

You may also use corn flour in some recipes that call for cornmeal. In that case, the dish prepared will be lighter and less denser. Cornflour can be used for replacing cornmeal in cornbread. If cornmeal is used in a recipe for its texture, you may use substitutes, like semolina, breadcrumbs, ground oats, etc.

Can cornbread be made without eggs?

In Martha's family, cornbread is made without eggs or sugar. If you prefer sweet cornbread, mix 6 tablespoons sugar in with the dry ingredients. Either version is delicious served with butter and honey.

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