DOUBLE CORN DRESSING
I have served this delicious dressing, made with a dry stuffing mix, over the years to family and friends, and it always receives compliments. It goes great with pork or poultry.-Berliene Grosh, Lakeland, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the stuffing, onion, sweet peppers and seasonings. Add the eggs, corn and butter; toss to coat. Stir in enough broth to achieve desired moistness. , Spoon into a 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes or until a thermometer reads 160°. Uncover; bake 15-20 minutes longer or until golden brown.
Nutrition Facts : Calories 190 calories, Fat 8g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 485mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
CORNBREAD STUFFING
"My grandma made homemade cornbread every night for dinner, so this stuffing is a nod to her tradition. I eat so much of it!"
Provided by Katie Lee Biegel
Categories side-dish
Time 1h25m
Yield 8 to 10 servings (plus extra herb butter)
Number Of Ingredients 13
Steps:
- Make the herb butter: Mix the butter with the sage, thyme, parsley, rosemary, tablespoons salt and 2 teaspoons pepper in a small bowl until well combined.
- Make the stuffing: Melt 1/2 cup of the herb butter in a medium skillet over medium heat. Add the onions and celery and saute, stirring occasionally, until translucent, 10 to 15 minutes. Remove from the heat and let cool.
- Preheat the oven to 375 degree F. Combine the cooked onions and celery with the cornbread, egg, chicken broth, milk and 3/4 teaspoon each salt and pepper in a large bowl; mix well. Place in a buttered 9-by-13-inch baking dish. Cover with foil and bake 30 minutes; remove the foil and bake until golden brown, about 20 more minutes.
SAVORY CORNBREAD STUFFING
I find most cornbread to be very sweet. This one is grainy and savory, and the stuffing I make with it is my favorite. This is easily doubled for a larger quantity of stuffing. Bake it in a 3-quart baking dish (it will take about 45 to 50 minutes) or in two 9-inch pans.
Provided by Martha Rose Shulman
Categories side dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 400 degrees. Place a 9-inch cast iron skillet, a heavy 2-quart baking dish or a heavy 9-inch square baking pan in the oven while you prepare the batter.
- Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda. Stir the mixture with a spoon or whisk to amalgamate. In a separate bowl, beat together the eggs, yogurt (or buttermilk), milk and honey. Whisk the cornmeal mixture into the liquid mixture. Do not overwork the batter.
- Remove the pan from the oven, and add the butter to the pan. Swirl the pan so that the butter melts quickly before it gets too brown, then quickly whisk the butter into the batter. Brush the sides of the pan with any butter remaining in the pan.
- Quickly scrape all of the batter into the hot pan, and place in the oven. Bake 35 to 40 minutes, until golden brown and a toothpick inserted in the center comes out clean. It will be quite brown on the edges. Allow the bread to cool in the pan, or serve warm.
- Heat the olive oil (or oil and butter) over medium heat in a large, heavy, nonstick skillet, and add the onion. Cook, stirring often, until it begins to soften, about three minutes, and add 1/2 teaspoon salt and the celery. Cook together for another few minutes, until the onion is tender. Add the garlic, and stir together for 30 seconds to a minute, until fragrant. Transfer to a large bowl, and add the remaining ingredients. Combine well. Taste and adjust salt. Moisten as desired with milk.
- Stuff the cavity of the turkey, or transfer to a buttered or oiled 2-quart baking dish. Dot with butter. Cover with aluminum foil, and heat through in a 325-degree oven for 30 minutes.
Nutrition Facts : @context http, Calories 266, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 332 milligrams, Sugar 6 grams, TransFat 0 grams
DOUBLE CORN - CORNBREAD STUFFING RECIPE - (4.4/5)
Provided by á-61574
Number Of Ingredients 19
Steps:
- CORNBREAD: Preheat oven to 400°F. Grease a 13x9x2-inch baking pan; set aside. In a large bowl stir together cornmeal, flour, sugar, baking powder, and salt; set aside. In a medium bowl whisk together the milk, eggs, and melted butter. Add milk mixture all at once to cornmeal mixture. Stir just until moistened. Spoon batter into prepared pan. Bake about 20 minutes or until golden brown around the edges and a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Cut cornbread into 1-inch cubes (you should have about 10 cups). STUFFING: Preheat oven to 325°F. Spread cubed cornbread in an even layer in a 15x10x1-inch baking pan. Bake, uncovered, for 10 to 15 minutes or until dry and crisp. Cool in pan on a wire rack. In a large skillet cook corn and onion in 1/2 cup butter over medium heat for 8 minutes or until starting to brown, stirring occasionally. Stir in salt, crushed red pepper, and black pepper. In a very large bowl combine cornbread cubes, spinach, and corn mixture (bowl will be full, but will be easier to stir once the broth is added). Drizzle with enough broth to moisten, tossing lightly to combine. Spoon into a 3-quart baking dish or casserole. Bake, uncovered, for 40 minutes or until heated through (165°F) and top is lightly browned. Top with chopped parsley.
DOUBLE CORN CORNBREAD
Looking for a moist bread to dunk in a bowl of chowder or chili? Try this tasty recipe. -Silvana Nardone, New York, New York
Provided by Taste of Home
Time 55m
Yield 1 loaf (6 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, rice milk, oil and vinegar. Stir into dry ingredients just until moistened; stir in corn., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 40-45 minutes or until top is lightly browned and a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 334 calories, Fat 13g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 842mg sodium, Carbohydrate 51g carbohydrate (10g sugars, Fiber 4g fiber), Protein 7g protein.
DOUBLE-CORN CORNBREAD
From America's Test Kitchen. I've had some cornbread that is almost cake-like and sweet. If that is what you're looking for, this is not it. This does have a very good, somewhat coarse texture. Perfect served up with your favorite chili! :) They recommended baking this in a cast-iron skillet, but I had very good results usimg a 9-inch round cake pan.
Provided by Beth A.
Categories Quick Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Adjust oven rack to middle position and heat oven to 450 degrees.
- Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in large bowl.
- Pulse corn, sour cream, eggs, and hot sauce in food processor until corn is coarsely chopped and mixture is combined.
- Fold corn mixture into cornmeal mixture, then stir in melted butter.
- Add vegetable oil to 9-inch round cake pan, and place the pan in the preheated oven for 5 minutes.
- Take out of oven and quickly add batter; return pan to oven.
- Bake until toothpick inserted in center comes out clean, about 20-25 minutes.
- Cool cornbread in pan on wire rack for 20 minutes.
- Serve warm.
CORNBREAD STUFFING
At least 10 of us women made this old-fashioned dressing to feed over 1,500 people at our church's fall festival. Everyone thought it was wonderful. It's the best dressing I've ever made. -Patty Kierce, Weir, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, combine the water, onions, celery, parsley, butter and nutmeg. Bring to a boil; cook and stir until vegetables are tender. Combine the bread, cornbread, beaten eggs, hard-boiled eggs, chicken, broth and onion mixture. , Divide into two 13x9-in. baking dishes coated with cooking spray. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°.
Nutrition Facts :
CORNBREAD STUFFING
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Melt butter and sweet vegetables until tender. Add ham and cook over low heat for 2 more minutes. Set aside to slightly cool. Whisk together eggs, stock, cream and herbs and season with salt and pepper, to taste. Combine all items, including cornbread, in a 4-quart lasagna pan and cook covered for 30 minutes. Uncover and cook for additional 20 minutes or until crusty.
CORNBREAD DRESSING
Drew Weeks sent the recipe for this old-fashioned dressing from his home in Edisto Island, South Carolina.
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 13 servings.
Number Of Ingredients 21
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, egg, 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, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 592mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
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