RECIPE: SOUTHERN-STYLE CORNBREAD DRESSING | KITCHN
Provided by Nealey Dozier
Categories Stuffing & dressing Dinner Side dish Casserole
Total Time 0S
Yield 12
Number Of Ingredients 16
Steps:
- Grease a 10-inch cast iron skillet and place on center rack in the oven. Preheat oven to 425°F.
- In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk the eggs, melted butter, and buttermilk. Add the wet ingredients to the dry ingredients and stir until just incorporated.
- Pour the batter into the preheated skillet and smooth the top. Bake until cornbread is golden yellow, 16 to 19 minutes. Immediately remove the cornbread from the skillet and allow to cool.
- For the cornbread dressing, preheat oven to 350°F.
- Crumble the cornbread into small pieces (makes about 5 cups). Combine the crumbled cornbread and stuffing mix in an extra large mixing bowl (or stock pot) and toss to combine.
- Melt 1 stick butter in a large skillet over medium heat. Add the onion and celery and sauté, stirring frequently, until soft and translucent, 10 to12 minutes. Add the onion and celery to the cornbread mixture.
- Melt the remaining stick of butter. In a large mixing bowl, combine the butter, chicken stock, eggs, and sage, and whisk to combine. Add to the cornbread mixture and mix until thoroughly incorporated. Season generously with kosher salt and pepper.
- Pour into a greased 9x13-inch casserole dish. Bake, uncovered, until the dressing is set and golden brown, about 45 minutes to 50 minutes.
Nutrition Facts : SaturatedFatContent 16.5 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 54.7 g, SugarContent 10.3 g, ServingSize Serves 12, ProteinContent 13.1 g, FatContent 29.2 g, Calories 533 cal, SodiumContent 778.0 mg, FiberContent 2.6 g, CholesterolContent 0 mg
RECIPE: SOUTHERN-STYLE CORNBREAD DRESSING | KITCHN
Provided by Nealey Dozier
Categories Stuffing & dressing Dinner Side dish Casserole
Total Time 0S
Yield 12
Number Of Ingredients 16
Steps:
- Grease a 10-inch cast iron skillet and place on center rack in the oven. Preheat oven to 425°F.
- In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk the eggs, melted butter, and buttermilk. Add the wet ingredients to the dry ingredients and stir until just incorporated.
- Pour the batter into the preheated skillet and smooth the top. Bake until cornbread is golden yellow, 16 to 19 minutes. Immediately remove the cornbread from the skillet and allow to cool.
- For the cornbread dressing, preheat oven to 350°F.
- Crumble the cornbread into small pieces (makes about 5 cups). Combine the crumbled cornbread and stuffing mix in an extra large mixing bowl (or stock pot) and toss to combine.
- Melt 1 stick butter in a large skillet over medium heat. Add the onion and celery and sauté, stirring frequently, until soft and translucent, 10 to12 minutes. Add the onion and celery to the cornbread mixture.
- Melt the remaining stick of butter. In a large mixing bowl, combine the butter, chicken stock, eggs, and sage, and whisk to combine. Add to the cornbread mixture and mix until thoroughly incorporated. Season generously with kosher salt and pepper.
- Pour into a greased 9x13-inch casserole dish. Bake, uncovered, until the dressing is set and golden brown, about 45 minutes to 50 minutes.
Nutrition Facts : SaturatedFatContent 16.5 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 54.7 g, SugarContent 10.3 g, ServingSize Serves 12, ProteinContent 13.1 g, FatContent 29.2 g, Calories 533 cal, SodiumContent 778.0 mg, FiberContent 2.6 g, CholesterolContent 0 mg
More about "pepperidge farm cornbread stuffing recipe recipes"
RECIPE: SOUTHERN-STYLE CORNBREAD DRESSING | KITCHN
Reviews 4.8
Total Time 0S
Category Stuffing & dressing, Dinner, Side dish, Casserole
Cuisine United states
Calories 533 cal per serving
- Pour into a greased 9x13-inch casserole dish. Bake, uncovered, until the dressing is set and golden brown, about 45 minutes to 50 minutes.
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