Cornmeal Stuffing Recipe

Preparation. 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

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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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Remove from the heat and let cool. Preheat the oven to 375 degree F. Combine the cooked onions and celery with the cornbread, egg, chicken …

Rating: 5/5(8)
Author: Katie Lee Biegel
Servings: 8-10
Category: Side-Dish
1. Make the herb butter: Mix the butter with the sage, thyme, parsley, rosemary, tablespoons salt and 2 teaspoons pepper in a small bowl until well combined.
2. Make the stuffing: Melt 1/2 cup of the herb butter in a medium skillet over medium heat. Add the onions and celery and saute, stirring occasionally, until translucent, 10 to 15 minutes. Remove from the heat and let cool.
3. Preheat the oven to 375 degree F. Combine the cooked onions and celery with the cornbread, egg, chicken broth, milk and 3/4 teaspoon each salt and pepper in a large bowl; mix well. Place in a buttered 9-by-13-inch baking dish. Cover with foil and bake 30 minutes; remove the foil and bake until golden brown, about 20 more minutes.

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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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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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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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Corn Meal Dressing. Preheat oven to 450°F. Grease skillet and in oven to heat. In a bowl mix milk and oil, stir in corn meal and mix well. Pour batter in to prepared skillet and bake 20-25 minutes or until golden brown. Remove from oven and reduce heat to 400°. Crumble cornbread into a casserole dish and add 6 cups of chicken broth.

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Melba Wilson, chef and owner of the legendary Melba’s in Harlem is sharing on TODAY her go-to Thanksgiving recipes: herbed cornbread stuffing and roasted asparagus. Jenna Bush Hager says “it

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Preheat oven to 350 degrees F. Coat the inside of an 8×8 casserole dish with non-stick spray. In a large bowl mix all of the dry ingredients together (blue corn meal, flour, sugar, baking powder, salt) In a separate bowl whisk together all …

Estimated Reading Time: 4 mins

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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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Delisciously low fat, low cal. Creamy Chicken & Stuffing casserole. *Servings are large, may want to cut into 16 servings for 1/2 the calories! ** Serve with salad and other veggies like green beans to have a complete meal for about 500 calories!!!

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Preheat oven to 400 degrees Fahrenheit. Mix onion, celery, grated cornbread and biscuits, parsley, poultry seasoning, sage and pepper in a large mixing bowl. Add melted margarine to …

1. Preheat oven to 400 degrees Fahrenheit.
2. Mix onion, celery, grated cornbread and biscuits, parsley, poultry seasoning, sage and pepper in a large mixing bowl.
3. Add melted margarine to mixture.
4. Stir until well blended.

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Preheat oven to 350 degrees F. 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 …

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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2 days ago. 12.7 k Cheesy juicy stuffed chicken breasts filled with bacon, ricotta and swiss cheese, pan fried until golden and served with a lemony white wine sauce.

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Ukrainian Cornmeal Stuffing has lots of flavor and is nice and moist. It is traditionally served as an accompaniment to meat. This recipe is very adaptable, you can change it around anyway you like and it will still be delicious. It is an easy-to-make European stuffing casserole recipe.

Cuisine: European
Total Time: 1 hr 20 mins
Category: Appetizers
Calories: 213 per serving

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Step 1. In a small skillet cook margarine or butter and garlic, until garlic is tender. In a medium mixing bowl stir together cornmeal, flour, sugar, baking powder, and salt. In …

Total Time: 25 mins
Calories: 236 per serving
1. In a large skillet cook sausage, celery, onion, carrot, peppers, and garlic over medium heat about 10 minutes or until sausage is brown and vegetables are tender. Drain off fat. Stir in thyme and sage.
2. In a large mixing bowl stir together crumbled corn bread and sausage mixture. Add broth, tossing to moisten. Use to stuff one 8- to 10-pound turkey. Spoon any stuffing that doesn't fit into the turkey into a casserole. Cover and chill. Bake, covered, during the last 30 minutes of roasting. Makes 8 to 10 servings.

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Frequently Asked Questions

Can i make cornbread without cornmeal?

How to Make Cornbread Without Cornmeal. Step-by-Step. Preheat oven to 400 degrees. Grease a six inch cast iron skillet or a 8x8 baking pan with oil. In a medium bowl mix all ingredients with a spoon, until all moistened. Pour into prepared pan. Bake 30 minutes or until brown on top or toothpick in center comes out clean.

Can you substitute flour with cornmeal?

If cornmeal is needed to add bulk and density, corn flour is not recommended as a substitute. If the recipe isn't contingent upon texture, or the cornmeal is for reducing dough stickiness, corn flour should work.

Is cornmeal the same as maize meal?

In USA and Canada corn and maize are one and the same, and is meant for the plant that produces kernels used for cooking. However, the term corn is preferred over maize for food products that are made from it, such as corn flour, corn starch, cornmeal etc.

How do you make cornbread with self rising cornmeal?

Directions Preheat the oven to 425° F (230° C/Gas 8). Place 4 tablespoons of shortening in a cast iron skillet (or baking pan), and place the skillet in the oven for 6 to 8 minutes, or until hot. In a large bowl, beat the egg. Combine the baking soda with the self-rising cornmeal mix until well blended.

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