EASY RECIPE FOR CORNBREAD DRESSING RECIPES

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CLASSIC CORNBREAD RECIPE - SOUTHERN LIVING



Classic Cornbread Recipe - Southern Living image

A great Southern-style dressing starts with cornbread that's baked in a skillet for a crisp, golden crust. Our simple recipe can be made up to a month ahead if stored in the freezer. For best results, prepare the cornbread up to two days in advance so it can dry out completely.

Provided by Pam Lolley

Categories     Stuffing

Total Time 3 hours 0 minutes

Yield Serves 15 (serving size: 1/2 cup)

Number Of Ingredients 15

2 cups self-rising white cornmeal mix
1 teaspoon granulated sugar (optional)
2 large eggs
2 cups whole buttermilk
3 tablespoons salted butter
1/2 cup salted butter
3 cups chopped sweet onion (from 2 large onions)
2 cups chopped celery (from 6 stalks)
2 tablespoons chopped fresh sage
1 teaspoon chopped fresh thyme
6 large eggs
1 (14-oz.) pkg. herb-seasoned stuffing mix (such as Pepperidge Farm)
10 cups chicken broth
2 teaspoons black pepper
1 teaspoon kosher salt

Steps:

  • Prepare the Cornbread: Preheat oven to 425°F. Combine self-rising cornmeal mix and, if desired, sugar in a large bowl. Stir together eggs and buttermilk in a medium bowl; add to cornmeal mixture, stirring just until moistened.
  • Heat salted butter in a 10-inch cast-iron skillet in preheated oven 5 minutes. Stir melted butter into batter. Pour batter into hot skillet.
  • Bake in preheated oven until Cornbread is golden, about 25 minutes; cool in skillet 20 minutes. Remove from skillet to a wire rack, and cool completely, 20 to 30 more minutes. Crumble Cornbread. Freeze in a large heavy-duty ziplock plastic bag up to 1 month, if desired. Thaw in refrigerator.
  • Prepare the Dressing: Preheat oven to 350°F. Melt butter in a large skillet over medium-high; add onion and celery, and cook, stirring often, until tender, 10 to 12 minutes. Add sage and thyme, and cook, stirring often, 1 minute.
  • Stir together eggs in a very large bowl; stir in crumbled Cornbread, onion mixture, stuffing mix, chicken broth, black pepper, and kosher salt until blended.
  • Spoon mixture into 2 lightly greased 13- x 9-inch (3-quart) baking dishes. Cover and freeze up to 3 months, if desired; thaw in refrigerator 24 hours. (Uncover and let stand at room temperature 30 minutes before baking.)
  • Bake, uncovered, in preheated oven until lightly browned and cooked through, 1 hour to 1 hour and 15 minutes.

CLASSIC CORNBREAD DRESSING RECIPE | CLAIRE ROBINSON | FOO…



Classic Cornbread Dressing Recipe | Claire Robinson | Foo… image

Complete the Thanksgiving feast with this classic Cornbread Dressing recipe from Food Network.

Provided by Claire Robinson

Categories     side-dish

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 6 to 8 servings

Number Of Ingredients 7

8 tablespoons butter, divided
1 large Vidalia or Spanish onion, chopped (about 1 cup)
Kosher salt and freshly cracked black pepper
3/4 cup water
6 cups cubed (1-inch pieces) store-bought or homemade cornbread, about 1 pound
1/3 cup fresh sage leaves, about 12, stems removed
2 large eggs, beaten

Steps:

  • Preheat oven to 375 degrees F.
  • In a large skillet over medium heat, melt 2 tablespoons of the butter; add the onions and season with salt and pepper, to taste. Cook, stirring often, until light golden, about 6 to 8 minutes and remove from the pan to a small plate. Raise the heat to medium-high and add the water, scraping up the brown bits from the bottom of the skillet and allowing the water to simmer just a couple of minutes to infuse in the onion flavor. Remove from the heat.
  • Put the cornbread in a large mixing bowl. Melt the remaining 6 tablespoons butter in a small pan over medium heat and let it bubble until the milk solids to start to turn golden. Add the sage leaves and briefly fry until beginning to crisp, about 30 seconds. With a slotted spoon, remove sage and put on top of cornbread to drain and crisp. Remove the butter from the heat. Add the eggs and cooked onions to the cornbread and pour the browned butter over the mixture. Season with salt and pepper, to taste. Add the onion infused water, a tablespoon at a time, gently folding, until cornbread is evenly moistened but not soggy. Pour the dressing into a 9 by 11-inch baking dish and bake in the preheated oven until the top is golden brown in color and the dressing is set in the middle, about 30 minutes.

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