Gigis Cornbread Dressing Recipes

GIGI'S CORNBREAD DRESSING

Steps:

• 1. Heat oven to 450 degrees f. Saute in a small amount of oil the onion and celery. Set aside then put two 8 or 9 inch cast iron pans in the oven to get hot.
• 2. Make the corn bread with the cornmeal, flour, baking powder, salt, sugar, and butter milk. Stir in the onions and celery, along with black pepper, sage or poultry seasoning and parsley if using. (you can also add bell peppers if your family likes them, just saute with onions and celery) Add 2 tsp oil to each skillet and pour in cornbread. bake at 450 for 20 min. Take out of pan immediately so it does not sweat in the pan.
• 3. When it's done and cooled; crumble or cube and put in a large mixing bowl. Add cubed or torn pieces of cooked canned biscuits. Add the two bags or boxes of dressing mix.
• 4. Warm two cans of chicken broth or a mixture of pan drippings from your bird, and pour into the dressing mixture. You may need more or less, depending on your taste. We like ours pretty wet, sort of like creamy rice pudding. It will dry out some in the oven as you bake it. We use a potato masher to mix, but if you like it chunky then just stir in with a spoon. You want it to soak up the broth really good so each piece has a chicken-y flavor. Or vegetable broth if you are a vegetarian. Taste the "raw" dressing to make sure it has enough salt and pepper. You may need to add more sage or poultry seasoning to your taste Bake for 45 to 60 min at about 350 until the tip is browned and the dressing is "set"
• 5. Some people mix in a couple of raw eggs into the mix before baking to make it slice-able. We have also added in chopped boiled eggs, or pecans. If you are adventurous then try butternut squash, cranberries, oysters. you could really add anything to it. It makes a lot but its great to have in the freezer to pull out in February for a night when you are in a hurry.. throw in some chicken to bake and have with the heated up dressing.

GRANDMA'S CORNBREAD DRESSING

Steps:

• Preheat oven to 400°. In a large bowl, whisk flour, cornmeal, baking powder and salt. In another bowl, whisk eggs and buttermilk. Pour oil into an 8-in. ovenproof skillet; place skillet in oven 4 minutes., Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened., Carefully tilt and rotate skillet to coat bottom with oil; add batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Reduce oven setting to 350°. For dressing, in a large skillet, heat oil over medium-high heat. Add onion and celery; cook and stir 4-6 minutes or until tender. Remove from heat. Coarsely crumble cornbread into skillet; toss to combine. In a small bowl, whisk eggs, condensed soup and seasonings; stir into bread mixture. Stir in broth., Transfer to a greased 13x9-in. baking dish. Bake 45-55 minutes or until lightly browned.

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.

GRANDMA LIZZIE'S CORNBREAD DRESSING

Steps:

• Preheat the oven to 350 degrees F. Grease a 9- by 13- by 2-inch baking dish.
• Place the bread cubes on a large baking sheet and toast in the oven until lightly brown, 30 minutes, turning once after 15 minutes. Set aside to cool. Raise the oven temperature to 450 degrees F.
• In a medium skillet, saute the onions in the turkey fat until translucent and softened but not browned, about 5 minutes. In a very large bowl, crumble the Buttermilk Cornbread, toasted bread cubes and cracker crumbs. Add the onions and eggs and toss with a fork until mixed. Add 3 cups of the broth and mix it well, adding more as needed to make a very moist but not soupy dressing. Season with salt and pepper. Bake in the prepared pan until slightly browned, about 15 minutes.
• Preheat the oven to 450 degrees F.
• Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet and place over medium-high heat. Put the cornmeal in a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups.
• Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of the batter. Continue to heat on the stovetop for 1 minute, and then transfer the skillet to the oven and bake the cornbread until browned on top, about 20 minutes. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.

CORNBREAD DRESSING

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.