Cornmeal Stuffing Recipe

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 …

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.

See Also: Bread Recipes Preview /  Show details

Add garlic, thyme and sage, and cook until fragrant, about 1 minute longer. Scrape the cooked vegetables into the bowl with the cornbread and add parsley, chicken broth, a beaten egg and milk. Stir gently to combine. Transfer the stuffing to a baking dish and dot with butter. Cover with foil and bake for 30 minutes.

See Also: Bread Recipes Preview /  Show details

Prepare cornbread according to manufacturers instructions. Bake, cool and cut into cubes (about 6 cups). Preheat oven to 350°F, line cornbread cubes on a large baking sheet and toast for 8-10 minutes or until lightly crunchy and golden brown.

See Also: Seafood Recipes Preview /  Show details

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°.

See Also: Bread Recipes Preview /  Show details

3 of 10. Make-Ahead Cornbread Stuffing. Prep ahead of time for one less thing to do on Turkey Day! Get the recipe from Sally's Baking …

Occupation: Lifestyle Editor

See Also: Bread Recipes Preview /  Show details

For the cornmeal biscuits: Preheat the oven to 450 degrees F. Heat a 12-inch cast-iron skillet over low heat. Whisk together the cornmeal, flour, thyme, sugar and salt in a large bowl.

Author: Trisha Yearwood
Steps: 4
Difficulty: Easy

See Also: Biscuit Recipes Preview /  Show details

Steps: Place croutons in a large bowl and set aside. In a skillet, saute celery and onion in 1/2 cup butter. Add the corn, water, poultry seasoning, salt and pepper; bring to a boil.

See Also: Bread Recipes Preview /  Show details

This is my grandma’s super-secret, never before written down, never published southern style cornbread stuffing recipe. It’s called stuffin’ according to my grandma, never dressing, and it must be cornbread! My grandma is from Arkansas, and her southern roots run deep. She’s a feisty, strong-willed little thing who grew up without indoor plumbing or …

See Also: Bread Recipes Preview /  Show details

Step 3. Reduce heat to 350°F. Crumble cornbread on baking sheet and bake for an additional 5 minutes or let set out to dry.

Category: Breads

See Also: Bread Recipes Preview /  Show details

Low Carb Cornbread Recipe @Atkins. 4 hours ago DIRECTIONS Preheat oven to 350°; grease an 8-inch by 8-inch baking dish. In a medium bowl, whisk together almond flour, cornmeal, salt and baking powder. Melt butter. In a small bowl, whisk together eggs, butter, almond milk, syrup and buttermilk until well combined. Add to bowl with almond flour and stir with a spoon until …

See Also: Bread Recipes Preview /  Show details

Cut the cornbread into 1-inch squares. Place the cut cornbread on a rimmed baking sheet and bake in a 250°F-oven until lightly toasted, about 1 …

Cuisine: American, Southern
Category: Vegetables & Sides
Servings: 8-10
1. Preheat the oven to 350°F and set an oven rack in the middle position. Butter and flour a 9x13-inch baking pan or spray with a nonstick cooking spray with flour, such as Baker's Joy.
2. In a medium bowl, whisk the eggs. Add the milk and whisk until evenly combined. Set aside.
3. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients and whisk until smooth. Transfer the batter to the prepared baking pan and smooth the top. Bake until lightly golden around the edges and set, about 30 minutes. Cool in the pan on a wire rack until cool enough to handle, 20 to 30 minutes.
4. Preheat the oven to 250°F and set the oven rack in the middle position. Cut the cornbread into 1-inch squares. Place the cut cornbread on a rimmed baking sheet and bake until lightly toasted, about 1 hour. Cool the cornbread on the baking sheet, about 15 minutes.

See Also: Bread Recipes Preview /  Show details

Her cornbread recipe has a gluten-free version and a version that uses some flour. I found that the all-cornmeal (gluten-free) cornbread was more crumbly and, likewise, made a more crumbly stuffing. Cornbread made with some all-purpose flour held its shape better in the stuffing, giving me larger pieces of cornbread in each bite.

See Also: Bread Recipes Preview /  Show details

For the Cornbread. Preheat the oven to 450 degrees. Mix the dry ingredients together with a whisk until combined. Mix the 4 eggs until combined, then add the buttermilk and oil and stir until incorporated. Bake in a greased muffin pan until golden brown about 15 minutes or until the cornbread springs back when pressed.

Rating: 4.5/5(2)
Estimated Reading Time: 5 mins
Category: Thanksgiving
Total Time: 1 hr 20 mins

See Also: Bread Recipes Preview /  Show details

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, …

See Also: Bread Recipes Preview /  Show details

Make the Stuffing. Gather the ingredients. In a large saucepan, melt the butter and add the olive oil. Add the celery, onions, and garlic and saute until vegetables are tender, about 5 minutes. Add the breadcrumbs, salt, pepper, and dried herb blend. Pour the 3/4 cup poultry stock into the pan.

Rating: 3.7/5(26)
Total Time: 25 mins
Category: Side Dish
Calories: 309 per serving

See Also: Bread Recipes Preview /  Show details

1/4 cup butter or margarine. Saute the celery, carrots and onion in a skillet until the onions are translucent. Cook sausage. Combine the cornbread, veggies and sausage in a 9 X 13 pan. Pour broth over entire thing, dot with butter or margarine and put in refrigerator so flavors can meld a bit. Bake at 350 for 30 minutes.

Estimated Reading Time: 50 secs

See Also: Bread Recipes Preview /  Show details

In a separate bowl, whisk the flour, cornmeal, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet ingredients, until just combined. Transfer the batter to the baking dish. Bake for 16 to 20 minutes, until golden brown. Remove from oven and set on a …

See Also: Bread Recipes Preview /  Show details

Step 2. Spread cornbread on a large rimmed baking sheet. Bake until dry to the touch, about 30 minutes. Let cool. Step 3. Increase oven temperature to 350 degrees F. Step …

Total Time: 1 hr 30 mins
Calories: 147 per serving
1. Preheat oven to 275 degrees F.
2. Spread cornbread on a large rimmed baking sheet. Bake until dry to the touch, about 30 minutes. Let cool.
3. Increase oven temperature to 350 degrees F.
4. Cook sausage in a large oven-safe skillet over medium-high heat, stirring and breaking up with a wooden spoon, until browned, about 5 minutes. Add onion, celery and garlic and cook until softened and translucent, 5 to 10 minutes. Remove from heat.

See Also: Bread Recipes Preview /  Show details

Please leave your comments here:

New Popular Recipes

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.

Most Popular Search