SOUTHERN LIVING CORNBREAD DRESSING RECIPE 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.

REAL SOUTHERN CORNBREAD RECIPE | ALLRECIPES



Real Southern Cornbread Recipe | Allrecipes image

This is the real stuff! Find your cast iron skillet and whip up a batch of cornbread tonight!

Provided by Jason

Categories     Cornbread

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 12 servings

Number Of Ingredients 8

2 cups cornmeal
2 cups all-purpose flour
½ teaspoon salt
2 tablespoons baking powder
2 eggs
1 cup margarine, melted
4 cups buttermilk
¼ cup corn oil

Steps:

  • In a large bowl mix together the corn meal, flour, salt, and baking powder.
  • In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
  • Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
  • Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
  • Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.

Nutrition Facts : Calories 369.4 calories, CarbohydrateContent 36.3 g, CholesterolContent 34.3 mg, FatContent 22 g, FiberContent 2.1 g, ProteinContent 7.7 g, SaturatedFatContent 4 g, SodiumContent 620.9 mg, SugarContent 4.3 g

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