GRANDMA'S CORNBREAD DRESSING
Growing up, we didn't have turkey. We had chicken, chopped and baked in my grandmother's dressing. Now we leave out the chicken and keep the cornbread dressing. -Suzanne Mohme, Bastrop, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 400°. In a large bowl, whisk flour, cornmeal, baking powder and salt. In another bowl, whisk eggs and buttermilk. Pour oil into an 8-in. ovenproof skillet; place skillet in oven 4 minutes., Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened., Carefully tilt and rotate skillet to coat bottom with oil; add batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Reduce oven setting to 350°. For dressing, in a large skillet, heat oil over medium-high heat. Add onion and celery; cook and stir 4-6 minutes or until tender. Remove from heat. Coarsely crumble cornbread into skillet; toss to combine. In a small bowl, whisk eggs, condensed soup and seasonings; stir into bread mixture. Stir in broth., Transfer to a greased 13x9-in. baking dish. Bake 45-55 minutes or until lightly browned.
Nutrition Facts : Calories 236 calories, Fat 12g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 969mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
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
MY MOTHER'S CORNBREAD DRESSING
My mother's cornbread dressing has always been my favorite. I have yet to find a recipe this easy, or this tasty!
Provided by ShackaShea
Categories Breads
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Prepare corn bread as usual.
- Crumble in a bowl and set aside.
- In a saucepan, boil celery, onion and butter in enough water to cover - until the onions turn clear and celery is tender.
- Mix the veggies (with the water) with the corn bread.
- Add sage to taste ( I use a LOT of sage).
- Spread into a 13x9 baking dish and cook at 350 degrees for 30 minutes.
- Serve with cranberry sauce.
Nutrition Facts : Calories 367.8, Fat 11.3, SaturatedFat 3.6, Cholesterol 6.6, Sodium 882.5, Carbohydrate 60.7, Fiber 6.7, Sugar 18.9, Protein 6.2
ALI'S LOOSE (NO EGGS) CORNBREAD DRESSING
We are our mothers! This recipe has been passed down for so many generations that I don't know where it began! One of my grandmothers made dressing using eggs and baked it until you could slice it like bread. Very good! My other grandmother made what I consider to be "loose" dressing and it's by far my favorite!
Provided by Ali-Cat Roberts
Categories < 60 Mins
Time 40m
Yield 10-12 cups, 10-12 serving(s)
Number Of Ingredients 4
Steps:
- Make cornbread as you normally would, making sure to leave out any sugar.
- Once cornbread is done crumble cornbread into a large mixing bowl.
- Add Broth sparingly. (You want the cornbread to be very moist but not runny.).
- Add onion and poultry seasoning.
- Stir until all ingredients are mixed well.
- Place mixture into a pot and heat over medium-low heat until all dressing is heated through.
- Once heated through, serve and enjoy!
Nutrition Facts : Calories 6, Sodium 0.5, Carbohydrate 1.4, Fiber 0.2, Sugar 0.5, Protein 0.1
MOTHER'S EGGLESS CORNBREAD DRESSING
This was and still is our Thanksgiving staple.
Provided by Luann Crownover
Categories Other Side Dishes
Time 1h45m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 325 degrees. Prepare cornbread and biscuits. Let cool. Crumble the cornbread into a large bowl. Pinch apart 6-8 biscuits and add to cornbread.
- 2. In a skillet, place small amount of olive oil or butter and saute onion and celery. Cool slightly and add to cornbread/biscuit mixture.
- 3. Add seasonings to mixture. Mix well. Begin adding chicken broth and continue until the consistency is very moist and spreadable.
- 4. Grease a 9 X 13 baking dish. Spread the cornbread mixture into the pan. Bake at 325 for 1 hour or until middle is firm and set. If edges begin to get too brown, place foil around the edge of pan until dressing is done.
MAMA'S SOUTHERN CORNBREAD DRESSING
I grew up on mama's cornbread dressing. I have come across many cornbread dressing recipes; however, this is still the best. This stuffing has cubes of cornbread with the addition of onions, celery, eggs, and stock. It's the perfect Southern souffle!
Provided by Mary Lynne Williams
Time 1h35m
Yield 14
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
- Combine cornbread and stale bread cubes in a large bowl. Set aside.
- Melt butter in a large skillet over medium heat. Add onions and celery and cook until transparent, 5 to 10 minutes.
- Pour onion mixture over the cornbread mixture. Add turkey broth, chopped turkey, soup, giblets, hard-cooked eggs, and flour. Mix so that all the cornbread is wet. Mix in parsley, sage, bay leaves, salt, and pepper. Add beaten eggs. Mixture should be "soupy." Pour mixture evenly into the prepared pans.
- Bake in the preheated oven until cooked through and set, 1 hour to 1 hour and 20 minutes.
Nutrition Facts : Calories 378.8 calories, Carbohydrate 30.4 g, Cholesterol 174 mg, Fat 22.5 g, Fiber 2.5 g, Protein 13.6 g, SaturatedFat 11.2 g, Sodium 850.4 mg, Sugar 4.9 g
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