Frank Davis Cornbread Dressing Recipes

CORNBREAD DRESSING MADE THE SOUTHERN OLD-FASHIONED WAY!

Steps:

• Preheat oven to 425 F. Grease an 8 x 8 dish and set it aside.
• In a large bowl whisk together cornmeal, flour, baking powder, baking soda, and salt.
• Make a well in the center and add beaten eggs and buttermilk.
• Gently stir dry and wet ingredients together just until combined.
• Stir in the melted butter.
• Spread batter evenly into prepared dish.
• Bake for 20-25 minutes.
• Let cool completely. Cover and let cornbread sit a couple of days before proceeding with the dressing. Or crumble the cornbread up and toast it in the oven to dry it out in order to use it the same day for dressing.
• Preheat oven to 350 F. Grease a 9x13 pan. Set aside.
• In a large bowl, crumble up the cornbread and set aside.
• In a large skillet, melt the butter.
• Add the celery, onions, green bell pepper, and red bell pepper.
• Saute until tender.
• Stir the vegetables into the cornbread.
• Stir in the prepared chicken thighs and breadcrumbs.
• Stir in enough chicken broth to make the mixture really wet and slightly soupy. (I usually need about 3 1/2 cups)
• Add poultry seasoning, sage, and black pepper.
• Taste the mixture and adjust the seasonings if needed. It should taste exactly how you prefer your dressing to taste.
• Once satisfied with the taste, add eggs.
• Spread mixture evenly into prepared dish.
• Bake for 45-55 minutes.
• Remove from oven and let cool.
• Serve.

ANDOUILLE CORNBREAD DRESSING - CHEF FRANK BRIGTSEN RECIPE - (4.5/5)

Steps:

• FOR THE CORNBREAD: Preheat oven to 350 degrees. In a mixing bowl, add flour, corn meal, baking powder, baking soda, salt, sugar, jalapenos, and green onions. Mix until well blended and set aside. In a separate mixing bowl, add the eggs and whisk until frothy. Add melted butter and buttermilk and whisk until well blended. Add the wet ingredients to the dry ingredients and mix until well blended. Pour the cornbread batter into a buttered 9x12x2-inch baking pan and bake until the top is browned and a knife inserted into the middle of the cornbread comes out clean, 40-45 minutes. Remove from oven and set aside. TO MAKE CORNBREAD DRESSING: Heat the oil in a pot over medium high heat. Add the Andouille and cook, stirring occasionally, until the sausage is browned, 6-8 minutes. Add 6 cups of onions, 4 cups of celery, 2 cups bell peppers, and the bay leaves. Cook, stirring occasionally, until the vegetables turn dark brown (caramelized), about 15 minutes. Add the remaining onions, celery, and bell peppers, the salt, thyme, black pepper, white pepper, cayenne, and garlic. Cook, stirring occasionally, until the second stage of onions become soft and clear, about 5 minutes. Remove from heat. Crumble the cooked cornbread. Add the cornbread and stock to the vegetable mixture. Mix until well blended. Transfer the cornbread/vegetable mixture to a shallow baking pan and bake for 25 minutes at 350 degrees. Remove from oven and set aside. Temper the eggs: In a mixing bowl, add the eggs and whisk until frothy. Add three large spoonfuls of the cornbread dressing, one at a time, mixing well after each spoonful. Fold the egg mixture back into the pan of the cornbread dressing. Add the softened butter and mix until well blended. Bake for 20 more minutes. Remove from oven.

GRANDMA'S CORN BREAD DRESSING

Steps:

• Prepare the dry corn bread mix according to package directions. Cool and crumble.
• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
• In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
• In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
• Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.

CORNBREAD DRESSING

Steps:

• Preheat oven to 350°F.
• Mix the "seasoning mix" ingredients together in a small bowl and set aside.
• In a large dutch oven or deep skillet melt the butter over medium heat and add the onion, bell pepper, celery, garlic and bay leaf.
• Sauté until soft, scraping bottom occasionally, about 30-45 minutes.
• Add the seasoning mixture and sauté another 5 minutes.
• Add the stock or chicken broth and Tabasco sauce and cook another 5 minutes.
• Remove from heat and add the crumbled cornbread, milk and eggs, stirring well to mix.
• Spoon the dressing into a greased 9x13 baking pan, spreading mixture evenly.
• Bake for 45 minutes.
• Remove from oven and discard the bay leaf.