SOUTHERN CORNBREAD DRESSING RECIPE
Cornbread is mixed with sautéed vegetables and stock to make this Southern side dish staple.
Provided by The Hungry Hutch
Time 1h
Number Of Ingredients 11
Steps:
- Preheat the oven to 400˚F.
- 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.
- 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.
- Transfer the dressing mixture to a casserole dish and bake for 30 minutes until nice and golden on top. Serve.
BLACK FOLKS CORNBREAD DRESSING RECIPE
Black folks cornbread dressing recipe is a Southern dish you shouldn't miss on the soul food Thanksgiving menu. It's easy for anyone to make!
Provided by Shaunda Necole
Categories Side Dish
Time 1h30m
Number Of Ingredients 17
Steps:
- Preheat the conventional oven or Instant Pot Omni Plus oven to bake at 350 degrees for 10 minutes (although you may not use all of this time for melting the butter).
- Place the 4 tablespoons of butter in an 8-inch skillet and melt in the oven for approximately 5 minutes.
- While the butter is melting, combine the Jiffy cornbread mix, sugar, cream cheese, and heavy cream in a medium-size mixing bowl.
- Pour the melted butter from the skillet into the mixing bowl and mix all the ingredients together.
- Pour the cornbread mixture into the skillet.
- Bake at 350 degrees F. In the conventional oven for 25-30 minutes. Instant Pot Omni Plus oven for 23-25 minutes.
- When the baking time has finished, allow the cornbread to cool for approx 10 minutes.
- Cut the bread lengthwise and then across into 1-inch bread cubes and set aside.
- Grease an 8″ or similar-sized baking dish and set it aside.
- Remove the lid from the Instant Pot and turn on the sauté setting for 8 minutes.
- With the lid off, melt ¼ cup of butter.
- Add the chopped onion, celery, thyme, rosemary, and sage.
- Stir to coat the vegetables in the herbs and melted butter and then sauté until they soften and slightly brown.
- Add the chicken stock, salt, and pepper to the inner pot's simmer, and stir to combine.
- Remove the herb mixture from heat and set aside.
- Allow the mixture to cool to the touch so that it can be mixed with the egg. (You don't want the egg to cook from the residual heat and scramble!)
- While the herbs are cooling off, beat the egg with the parsley in a medium-sized bowl.
- Gently fold in the cornbread cubes to coat with the egg.
- Pour in the cooled herb mixture into the egg mixture.
- Transfer the mixture to the pre-greased baking dish.
- Cut the 2 tablespoons of butter into small pats and place them all around on top of the dressing.
- Cover the baking dish with foil and bake at 350 degrees F. 35 minutes in the conventional oven. In the Instant Pot Omni Plus oven for 30 minutes.
- Uncover and bake until golden, 10-15 more minutes (conventional oven), 10 minutes (Instant Pot Omni Plus oven).
- Serve cornbread dressing warm, and enjoy!
- Optional - serve with gravy on top.
Nutrition Facts : Calories 283 kcal, Carbohydrate 33 g, Protein 6 g, Fat 14 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 56 mg, Sodium 667 mg, Fiber 3 g, Sugar 16 g, UnsaturatedFat 6 g, ServingSize 1 serving
CORNBREAD DRESSING RECIPE FROM EBONY MAGAZINE
It's an easy, exact recipe for good cornbread dressing just like my mother and grandmother made, but they could never give me exact measurments of the ingredients because they always cooked to taste (signs of a good cook!).
Provided by taysyd4
Categories Winter
Time 1h
Yield 12-15 serving(s)
Number Of Ingredients 16
Steps:
- Finely chop vegetables and cook with sage, poultry seasoning and thyme in melted butter until tender, about 10 minute in large saucepan.
- Combine cooked,crumbled cornbread, dried stuffing mix and cooked, finely chopped giblets in large mixing bowl.
- 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.
Nutrition Facts : Calories 127.5, Fat 10, SaturatedFat 5.5, Cholesterol 39.5, Sodium 580.8, Carbohydrate 5.9, Fiber 1, Sugar 2.2, Protein 4
SAVORY CORNBREAD DRESSING
Make and share this Savory Cornbread Dressing recipe from Food.com.
Provided by Shellbelle
Categories Breads
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 107.9, Fat 7, SaturatedFat 4.1, Cholesterol 16.2, Sodium 380, Carbohydrate 8.5, Fiber 0.6, Sugar 1.4, Protein 2.8
SOUTHERN CORNBREAD DRESSING
Cornbread dressing is an intensely personal thing. In the American South, at least, everybody's grandmother had a recipe, and everyone knows just how it should be made. This is a base model with a few variations. It's nice to let it chill overnight before baking so the flavors meld. But you don't have to. The key is really good stock, though plenty of cooks over the years have made it with whatever was on hand - even water in a pinch. This is food for sustenance. But it pays to use the best ingredients possible. Be sure to leave enough time - the cornbread needs to sit out overnight to harden slightly before you make the dressing.
Provided by Kim Severson
Categories stuffing and dressing, side dish
Time 9h30m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- 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.
- 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.
- 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.
- 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.
- Prepare the dressing: Heat oven to 350 degrees. Combine cornbread and white bread in a large bowl, tossing to mix, and breaking cornbread into smaller pieces.
- Melt butter in a large skillet, and add onions, celery and 1/2 teaspoon salt. Sauté until vegetables have softened, about 6 minutes.
- Add vegetables to bread mixture and combine. Lightly beat eggs and add to bowl. Sprinkle in herbs, remaining 1 teaspoon salt and the pepper and toss together.
- Add 4 cups broth and stir well. Using your hands, work the mixture to get a very lumpy, thick, batterlike consistency. Add another cup of stock if needed. The mixture should be very wet and pourable but without standing liquid.
- Butter an 8-by-11-inch baking dish. (Any other ovenproof dish that can hold about 2 quarts will work. A deeper vessel could take longer to bake; a more shallow dish less time.) Pour the mixture into the baking dish and bake until dressing puffs slightly and has browned well around the edges, about 45 minutes to 1 hour. If you have drippings from a roasted turkey, spoon some over the top about 30 minutes into the baking time.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 7 grams, Carbohydrate 43 grams, Fat 18 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 10 grams, Sodium 672 milligrams, Sugar 7 grams, TransFat 1 gram
GRANDMA'S CORN BREAD DRESSING
My grandmother often made this for my family at holidays and also just with good homemade meals. I hope you enjoy it as much as I have!
Provided by Amy
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Prepare the dry corn bread mix according to package directions. Cool and crumble.
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
- 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 crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
- Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 52.8 g, Cholesterol 75.8 mg, Fat 13 g, Fiber 1.2 g, Protein 8.8 g, SaturatedFat 4.6 g, Sodium 1582.3 mg, Sugar 9.5 g
MOMMA'S CORNBREAD DRESSING
A pure country, Texas-style cornbread dressing.
Provided by Sherry Wisdom
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Prepare cornbread according to directions on package. Cool and crumble. Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the crumbled corn bread, onion, garlic, celery and eggs. Gently stir. Sprinkle with salt, pepper and sage.
- Add the chicken and turkey broth 1 cup at a time until the cornbread becomes moist but not wet.
- 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).
Nutrition Facts : Calories 520 calories, Carbohydrate 79.4 g, Cholesterol 164.4 mg, Fat 15.3 g, Fiber 2.1 g, Protein 15.4 g, SaturatedFat 3.6 g, Sodium 2463.6 mg, Sugar 14.7 g
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