CORNBREAD DRESSING RECIPES

Name: Cornbread Dressing
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 13 servings.
Cuisine: North America, Cajun
Ingredients: 1 cup all-purpose flour; 1 cup cornmeal; 2 tablespoons sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 large egg, room temperature, lightly beaten; 2/3 cup water; 1/3 cup fat-free milk; 2 tablespoons canola oil; DRESSING:; 10 slices bread, toasted and cubed; 3 cups chopped celery; 1-1/3 cups chopped onion; 1 teaspoon canola oil; 3 teaspoons reduced-sodium chicken bouillon granules or 1-1/2 vegetable bouillon cubes; 1/4 cup boiling water; 1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth; 2 large eggs, lightly beaten; 2 teaspoons dried parsley flakes; 1-1/2 teaspoons rubbed sage; 1 teaspoon each poultry seasoning, dried basil and rosemary, crushed; 1/2 teaspoon each salt and dried thyme

CORNBREAD DRESSING RECIPE: HOW TO MAKE IT - TASTE OF HOME

Cornbread Dressing Recipe: How to Make It - Taste of Home image

There's nothing quite like cornbread dressing at Thanksgiving. —Drew Weeks, Edisto Island, South Carolina

Provided by Taste of Home

Categories Side Dishes

Total Time 01 hours 20 minutes

Prep Time 20 minutes

Cook Time 60 minutes

Yield 13 servings.

Number Of Ingredients 22

Ingredients

1 cup all-purpose flour
1 cup cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg, room temperature, lightly beaten
2/3 cup water
1/3 cup fat-free milk
2 tablespoons canola oil
DRESSING:
10 slices bread, toasted and cubed
3 cups chopped celery
1-1/3 cups chopped onion
1 teaspoon canola oil
3 teaspoons reduced-sodium chicken bouillon granules or 1-1/2 vegetable bouillon cubes
1/4 cup boiling water
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
2 large eggs, lightly beaten
2 teaspoons dried parsley flakes
1-1/2 teaspoons rubbed sage
1 teaspoon each poultry seasoning, dried basil and rosemary, crushed
1/2 teaspoon each salt and dried thyme

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, eggs, 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, FatContent 4g fat (1g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 592mg sodium, CarbohydrateContent 33g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 6g protein. Diabetic Exchanges 2 starch.

CORNBREAD DRESSING RECIPE: HOW TO MAKE IT - TASTE OF HOME

Cornbread Dressing Recipe: How to Make It - Taste of Home image

There's nothing quite like cornbread dressing at Thanksgiving. —Drew Weeks, Edisto Island, South Carolina

Provided by Taste of Home

Categories Side Dishes

Total Time 01 hours 20 minutes

Prep Time 20 minutes

Cook Time 60 minutes

Yield 13 servings.

Number Of Ingredients 22

Ingredients

1 cup all-purpose flour
1 cup cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg, room temperature, lightly beaten
2/3 cup water
1/3 cup fat-free milk
2 tablespoons canola oil
DRESSING:
10 slices bread, toasted and cubed
3 cups chopped celery
1-1/3 cups chopped onion
1 teaspoon canola oil
3 teaspoons reduced-sodium chicken bouillon granules or 1-1/2 vegetable bouillon cubes
1/4 cup boiling water
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
2 large eggs, lightly beaten
2 teaspoons dried parsley flakes
1-1/2 teaspoons rubbed sage
1 teaspoon each poultry seasoning, dried basil and rosemary, crushed
1/2 teaspoon each salt and dried thyme

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, eggs, 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.

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GRANDMA'S CORNBREAD DRESSING RECIPE: HOW TO MAKE IT

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
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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.

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