EMAW'S CORNBREAD DRESSING
This is my mother's dressing recipe, finally captured on paper, lol. We use her cornbread recipe to make this as the pre-made mixes are very sweet and affect the taste of the dressing in a really not so good way.
Provided by riffraff
Categories Breads
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Mix all the ingredients except stock.
- Pour hot stock over everything and mix well.
- Pour into a large casserole or roasting pan.
- I use a 12 x 14 x 6 pan.
- Bake for at least one hour, depending on the size pan you use, you may have to bake an additional half hour.
Nutrition Facts : Calories 52.6, Fat 1.5, SaturatedFat 0.4, Sodium 792.4, Carbohydrate 4.1, Fiber 0.9, Sugar 1.9, Protein 5.4
EMAW'S CORNBREAD
This is my mother's cornbread recipe. She uses a cast iron skillet which produces a beautiful crust. This is not sweet cakelike cornbread but authentic Southern cornbread that we eat with a big pot of beans or peas and she uses it for her Cornbread Dressing which is also posted on this site.
Provided by riffraff
Categories Breads
Time 1h5m
Yield 9 cups
Number Of Ingredients 7
Steps:
- Heat 8 inch cast iron skillet in 400 degree oven with oil or drippings in it.
- Mix all ingredients in a medium bowl.
- When skillet is good and hot remove from oven and pour in cornbread.
- It should sizzle good.
- Cook at 400 for 45 minutes to an hour.
- Turn out on rack to cool.
- Bottom should have a lovely crust.
Nutrition Facts : Calories 237.5, Fat 6.6, SaturatedFat 2.5, Cholesterol 58.4, Sodium 517.8, Carbohydrate 38, Fiber 3.1, Sugar 0.4, Protein 7.7
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
BEST CORNBREAD DRESSING
When folks think of "Thanksgiving" their thoughts often turn to turkey and dressing. This is my version of dressing and my whole family love it.-Kim Kreider, Mount Joy, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 12 servings.
Number Of Ingredients 21
Steps:
- In a large saucepan, bring water and giblets to a boil. Reduce heat; cover and simmer for 2 hours., Meanwhile, in a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Combine the egg, milk and oil; stir into dry ingredients just until moistened. Transfer to a greased 9-in. square baking pan. , Bake at 400° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut cornbread into 1/2-in. cubes; set aside. , Strain broth, discarding giblets. Set broth aside; cool slightly. In a large skillet, saute the celery, onion and pecans in butter until vegetables are tender. Transfer to a large bowl. Stir in the cornbread, cubed bread, eggs, seasonings and enough reserved broth to reach desired moistness (about 1-1/2 cups). Save remaining broth for another use., Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 35 minutes. Uncover; bake 8-10 minutes longer or until a thermometer reads 160° and top is lightly browned.
Nutrition Facts : Calories 434 calories, Fat 30g fat (12g saturated fat), Cholesterol 124mg cholesterol, Sodium 651mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 3g fiber), Protein 9g protein.
SOUTHERN CORNBREAD DRESSING
This is a delicious and easy dressing recipe using chicken. It can be moist or dry depending on the amount of broth used.
Provided by Holly
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Time 1h45m
Yield 18
Number Of Ingredients 11
Steps:
- Place the chicken breast halves in a large saucepan with enough water to cover. Bring to a boil. Cook 1 hour, or until the meat is tender and easily shredded. Shred chicken and set aside. Reserve 4 to 6 cups of the remaining broth.
- Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.
- Stir the onions and celery into the bread mixture. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Blend with a potato masher until the mixture is the consistency of gelatin. Use more of the reserved broth as necessary to attain desired consistency. Transfer to a 9x13 inch baking dish.
- Bake in the preheated oven 30 minutes, or until golden brown.
Nutrition Facts : Calories 284.2 calories, Carbohydrate 31.4 g, Cholesterol 94.4 mg, Fat 8.9 g, Fiber 0.9 g, Protein 18.6 g, SaturatedFat 2.1 g, Sodium 771.7 mg, Sugar 4.3 g
CORNBREAD DRESSING
Drew Weeks sent the recipe for this old-fashioned dressing from his home in Edisto Island, South Carolina.
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 13 servings.
Number Of Ingredients 21
Steps:
- Preheat oven to 375°. For cornbread, in a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, whisk egg, water, milk and oil. Stir into flour mixture just until blended. Transfer to a greased 8-in. square baking pan. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool in pan on a wire rack. Crumble into a large bowl. Reduce oven temperature to 350°. , For stuffing, stir bread cubes into cornbread crumbs. In a nonstick skillet, cook celery and onion in oil until tender, about 6 minutes. Stir into cornbread mixture. , In a small bowl, dissolve bouillon in water. In a large bowl, combine the broth, egg, seasonings and bouillon mixture. Pour over cornbread mixture; toss to coat evenly., Transfer to a greased 13x9x2-in. baking dish. Cover and bake 20 minutes. Uncover; bake until lightly browned, 25-30 minutes longer.
Nutrition Facts : Calories 197 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 592mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
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