Cornbread And Biscuit Dressing Recipes

Steps:

• For the cornbread:
• Place a large cast-iron skillet in oven; preheat to 425°F. Whisk cornmeal, flour, sugar, baking powder, baking soda, salt, and pepper in a large bowl to combine. Whisk egg, buttermilk, and oil in a medium bowl to combine. Create a well in dry ingredients. Pour buttermilk mixture into well and whisk until no dry spots remain.
• Remove cast-iron skillet from oven (be careful; pan will be very hot). Add butter to pan and swirl to coat. Pour batter into pan and spread evenly. Bake cornbread until edges are golden brown and top is golden, 20-25 minutes.
• Immediately turn cornbread out onto a wire rack so bottom stays crisp. Let cool slightly, then invert onto another wire rack and let cool completely.
• Do Ahead: Cornbread can be baked 5 days ahead. Store tightly wrapped at room temperature, or freeze up to 3 months.
• For the dressing:
• Preheat oven to 375°F. Butter a large cast-iron skillet; set aside. Melt remaining 2 Tbsp. butter in a large skillet over medium heat. Add onion, celery, and a pinch of salt and cook, stirring occasionally, until vegetables are softened and just starting to take on some color, about 10 minutes.
• Meanwhile, tear cornbread into roughly 1" pieces and transfer to a large bowl. Tear biscuits into slightly smaller pieces and add to same bowl.
• Scrape vegetable mixture into bowl with bread and add sage, pepper, and remaining 2 tsp. salt. Gently toss to combine. Whisk eggs, stock, and vinegar in a medium bowl to combine. Drizzle over cornbread mixture and gently toss again to incorporate. Spoon dressing into prepared pan and bake until set and browned and crisp across the top, 45-55 minutes.
• Do Ahead: Dressing can be baked 1 day ahead. Let cool, then cover with foil and chill. Reheat in a 350°F oven, covered, until warmed through, 25-30 minutes, before serving.

Steps:

• Preheat oven to 350 degrees. Butter 2 rimmed baking sheets. Toss cornbread, biscuits, pecans, and sage in a large bowl.
• Melt 1 stick butter in a skillet over high heat. Add onion, celery, and chiles, and cook until softened, about 7 minutes. Add to cornbread-biscuit mixture, and stir in stock, milk, eggs, salt, and pepper (mixture will be liquidy).
• Divide among prepared baking sheets, and bake for 45 minutes. Brush dressing with melted butter, and bake until crusty, about 15 minutes more.

Steps:

• Prepare cornbread according to package directions; cool on a wire rack. Crumble into a large bowl. Prepare biscuits according to package directions; cool on a wire rack. Crumble biscuits over cornbread; stir gently to combine., In a large skillet, saute onions and celery in butter. Stir in the salt, pepper, curry powder, basil and thyme. Add to cornbread mixture. Stir in broth and water (mixture should be the consistency of cornbread batter). Let stand for 1 hour. , Stir in egg substitute. Pour into a greased shallow 2-qt. baking dish. Bake, uncovered, at 350° for 1 hour or until golden brown and a knife inserted in the center comes out clean.

Steps:

• Preheat oven to 350. Butter 2 rimmed baking skeets. Toss cornbread, biscuits, pecans, and sage in large bowl.
• Melt 1 stick of butter in skillet over high heat. Add onion, celery, and chiles, and cook until softened, about 7 minutes. Add to cornbread-biscuit mixture and stir in stock, milk, eggs, salt, and pepper. (Mixture will be liquidy).
• Divide among prepared baking sheets, and bake fro 45 minutes. Brush the dressing with melted butter, and bake until crusty, about 15 minutes more. Dressing can be refrigerated in an airtight container for up to 1 day; reheat before using.