LEFTOVER CORNBREAD RECIPE RECIPES

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BEST CORNBREAD STUFFING RECIPE — HOW TO MAKE CORNBREAD ...



Best Cornbread Stuffing Recipe — How To Make Cornbread ... image

Even haters of traditional stuffing like a good cornbread stuffing. Some call it dressing, we call it delicious: butter, sage, thyme, and homemade cornbread.

Provided by Lauren Miyashiro

Categories     nut-free    Thanksgiving    winter    baking    side dish

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 22

Cooking spray, for pan

1 1/2 c.

yellow cornmeal

3/4 c.

all-purpose flour

1/4 c.

packed brown sugar

2 tsp.

baking powder

1/2 tsp.

baking soda

1 tsp.

kosher salt

1 c.

whole milk

1/2 c.

buttermilk

2

large eggs

3 tbsp.

melted butter, cooled slightly

3 tbsp.

butter, plus more for pan

1

large onion, chopped

2

stalks celery, chopped

Kosher salt

Freshly ground black pepper

3

cloves garlic, minced

2 tbsp.

freshly chopped sage

2 tsp.

fresh thyme leaves

2

eggs

1 c.

low-sodium chicken broth

Freshly chopped parsley, for garnish

Steps:

  • Preheat oven to 400° and grease a 9"-x-13" baking pan generously with cooking spray. In a large bowl whisk together cornmeal, flour, brown sugar, baking powder, baking soda, and salt. In another large bowl, whisk together milk, buttermilk, eggs, and melted butter. Add wet ingredients to dry ingredients and stir with a fork until just incorporated. 

BEST CORNBREAD STUFFING RECIPE — HOW TO MAKE ... - DELISH



Best Cornbread Stuffing Recipe — How To Make ... - Delish image

Even haters of traditional stuffing like a good cornbread stuffing. Some call it dressing, we call it delicious: butter, sage, thyme, and homemade cornbread.

Provided by Lauren Miyashiro

Categories     nut-free    Thanksgiving    winter    baking    side dish

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 22

Cooking spray, for pan

1 1/2 c.

yellow cornmeal

3/4 c.

all-purpose flour

1/4 c.

packed brown sugar

2 tsp.

baking powder

1/2 tsp.

baking soda

1 tsp.

kosher salt

1 c.

whole milk

1/2 c.

buttermilk

2

large eggs

3 tbsp.

melted butter, cooled slightly

3 tbsp.

butter, plus more for pan

1

large onion, chopped

2

stalks celery, chopped

Kosher salt

Freshly ground black pepper

3

cloves garlic, minced

2 tbsp.

freshly chopped sage

2 tsp.

fresh thyme leaves

2

eggs

1 c.

low-sodium chicken broth

Freshly chopped parsley, for garnish

Steps:

  • Preheat oven to 400° and grease a 9"-x-13" baking pan generously with cooking spray. In a large bowl whisk together cornmeal, flour, brown sugar, baking powder, baking soda, and salt. In another large bowl, whisk together milk, buttermilk, eggs, and melted butter. Add wet ingredients to dry ingredients and stir with a fork until just incorporated. 

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BEST CORNBREAD STUFFING RECIPE — HOW TO MAKE ... - DELISH
Even haters of traditional stuffing like a good cornbread stuffing. Some call it dressing, we call it delicious: butter, sage, thyme, and homemade cornbread.
From delish.com
Reviews 3.7
Total Time 1 hours 50 minutes
Category nut-free, Thanksgiving, winter, baking, side dish
Cuisine American, Southern
  • Preheat oven to 400° and grease a 9"-x-13" baking pan generously with cooking spray. In a large bowl whisk together cornmeal, flour, brown sugar, baking powder, baking soda, and salt. In another large bowl, whisk together milk, buttermilk, eggs, and melted butter. Add wet ingredients to dry ingredients and stir with a fork until just incorporated. 
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Sep 16, 2021 · Leftover cornbread can be used to make a casserole, a layered salad, or even a soup: The leftover cornbread breakfast casserole recipe below is my absolute favorite way to use up leftover cornbread, as I think the savory sausage and diced green chiles work so well with the sweet cornbread. A layered cornbread …
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Oct 22, 2021 · Leftover Cornbread . Cornbread will keep at room temperature for a day or two. After that, it tastes stale. Can you freeze cornbread? Yes, for up to two months if you wrap it well, though because it's very crumbly, it's best to freeze it only if you plan to use it as crumbs, or in cornbread …
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