ULTIMATE CORNBREAD STUFFING
Your grandma ain't got no shake on this! Join the click! I know...poppy seeds?! It does, however, make for a visually-stunning dish! You can make this easy stuffing up to four hours ahead; just cover and refrigerate until it's time to bake (just add about ten minutes to the baking time). Add toasted pecan pieces, dried sweet cranberries, or golden raisins for a twist!
Provided by LADYMHARRIS
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Time 2h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a small square baking dish or spray it with cooking spray.
- Mix together the muffin mix, cream, eggs, sugar, oil, vanilla, and poppy seeds to make a batter.
- Bake in preheated oven until golden brown and the top springs back when pressed lightly, 15 to 20 minutes. Allow to cool completely; cut into small squares and transfer to a bowl.
- Reduce oven heat to 350 degrees F (175 degrees C).
- Cook the bacon in a large skillet over medium-high heat until browned. Add the peppers and onions to the skillet; cook and stir until the vegetables are tender. Remove from heat and add to bowl with cornbread squares; season with marjoram, pour in the chicken broth; mix. Spoon mixture into the prepared baking dish; cover with aluminum foil.
- Bake in preheated oven until heated through, about 30 minutes.
Nutrition Facts : Calories 449.3 calories, Carbohydrate 49 g, Cholesterol 96.4 mg, Fat 24.8 g, Fiber 1.4 g, Protein 8.3 g, SaturatedFat 9.3 g, Sodium 637.9 mg, Sugar 17.5 g
SKILLET STUFFING
CORNBREAD is a staple in the South. Besides serving it with a meal, we use it in many other ways, creating a variety of delicious side dishes. This one makes a perfect accompaniment to chicken. It's simple and fast to prepare and makes the right amount for one or two. -Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first four ingredients; set aside. In a large skillet, saute celery and onion in butter until tender. Add the cornbread mixture and seasonings; mix well. Cook over medium heat until lightly browned.
Nutrition Facts : Calories 296 calories, Fat 18g fat (9g saturated fat), Cholesterol 243mg cholesterol, Sodium 584mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.
CORNBREAD STUFFING
Provided by Anne Burrell
Categories side-dish
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- For the cornbread: Preheat the oven to 350 degrees F. Butter an 8-inch cast-iron skillet or an 8-inch square baking pan.
- Combine the cornmeal, flour, sugar, baking powder and salt in a large mixing bowl.
- Combine the milk, honey, vanilla, eggs and butter in another mixing bowl and whisk to thoroughly combine. Make a well in the dry ingredients and pour the wet ingredients into the well. Mix gently to combine. When the mixture has just come together, transfer it to the prepared skillet or baking pan. Bake until golden around the edges and a tester inserted in the center comes out clean, 25 to 30 minutes. Let cool before cutting or wrapping in plastic wrap. Allow to sit, wrapped at room temperature, 1 to 2 days.
- For the cornbread stuffing: Preheat the oven to 350 degrees F.
- Cut the cornbread into 1-inch cubes and place in a large bowl. Set aside.
- Coat a large saute pan over medium heat with olive oil, then add the onions and celery. Sprinkle with salt and cook the vegetables until they start to become soft and are very aromatic, 5 to 7 minutes. Add the garlic and cook for 1 to 2 minutes. Stir in the chorizo and cook until it browns, about 7 minutes. Sprinkle in the sage and rosemary and remove from the heat.
- Toss the chorizo mixture in the bowl with the cornbread cubes. Add the chicken stock and knead with your hands until the cornbread is very moist and wet. Taste to check for seasoning and season with salt, if needed (it does). Transfer to a 9-by-13-inch ovenproof serving dish.
- Roast until the stuffing is hot all the way through and crusty on top, about 30 minutes. Serve.
CATHERINE'S CORNBREAD DRESSING
I've tried on quite a few occasions to "gussy up" my family's cornbread dressing recipe. All of the attempts have ended with subpar results and little to no fanfare, so I keep coming back to the classic. Of course the secret to this rich Southern side dish is the butter. But is that really a secret? This version yields an amazingly moist dressing just begging to be drenched in bourbon gravy.
Provided by Food Network
Time 2h15m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees.
- Melt butter in a large skillet over medium heat. Saute the celery and onion until soft and translucent, 10 to 12 minutes.
- In a large bowl, add the celery, onion, cornbread, stuffing mix, and sage. Stir in the chicken stock and eggs and mix until completely combined. Season with a few grinds of black pepper. The mixture should be fairly soupy. Pour into a lightly greased 9 by 13-inch baking dish. Bake, uncovered, until the dressing is set and golden brown, 45 minutes to an hour.
- Preheat the oven to 425 degrees. Grease a large cast-iron skillet and place in the oven to heat while mixing the batter.
- In a large bowl, mix the cornmeal, flour, sugar, baking powder, salt, baking soda, and a few generous grinds of black pepper.
- In a separate bowl, whisk the buttermilk, eggs, and melted butter together until combined. Pour into the dry ingredients and stir until just combined (it's okay if it's a little lumpy). Pour the batter into the hot cast-iron skillet and bake until the top is golden brown, about 25 minutes.
- Immediately remove the cornbread from the skillet and allow to cool. The cornbread can be made up to 2 days in advance when using for the dressing. Store until needed, then crumble and follow instructions for the dressing.
- If enjoying the cornbread immediately (not for the dressing recipe), remove the cornbread from the oven, invert it onto a large plate, and then flip it once more so it is right side up. Slice into wedges and serve warm with lots of butter.
SKILLET CORNBREAD STUFFING
Save prep time and cleanup with this one-skillet recipe, made super easy with Betty Crocker cornbread & muffin mix.
Provided by Jessica Walker
Categories Side Dish
Time 2h30m
Yield 8
Number Of Ingredients 9
Steps:
- Make cornbread as directed on pouches. Cool completely, about 1 hour.
- In large bowl, crumble cornbread and white bread. In 10-inch skillet, melt butter over medium-high heat. Cook onion and celery in butter, stirring occasionally, until tender. Add to bread mixture in bowl. Stir in eggs. Pour in broth, 1 cup at a time, combining until all bread pieces are moistened.
- Heat oven to 350°F. Spray 12-inch ovenproof cast-iron skillet with cooking spray. Pour stuffing mixture in skillet. Bake about 1 hour or until dry. Serve warm.
Nutrition Facts : ServingSize 1 Serving
CORNBREAD DRESSING
Provided by Ree Drummond : Food Network
Categories side-dish
Time P1DT1h40m
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- Spread the Skillet Cornbread and French bread cubes out on 2 baking sheets and let them dry for about 24 hours until totally crisp. Once dry, transfer the cubes to a large mixing bowl and toss to mix them up a bit.
- Preheat the oven to 350 degrees F.
- Warm up a large skillet or Dutch oven over medium heat and add the butter. When it's melted, add the celery, carrots and onions, and cook for a few minutes until the onions are almost translucent, about 6 minutes. Add the chicken broth and bring to a boil. Reduce the heat to low and add the rosemary, thyme, sage and turmeric. Gradually ladle the broth mixture into the bread, tossing lightly as you go. Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed. Add salt carefully. You don't want to over salt your stuffing. If the mixture is not quite moist enough, add a bit more chicken broth and stir. Stir in the fresh parsley.
- Place the dressing in a rectangular baking dish and bake until golden brown on top, 20 to 25 minutes.
- Preheat the oven to 450 degrees F.
- Melt 2 tablespoons of the shortening in a cast-iron skillet. In a large mixing bowl, combine the cornmeal, flour, baking powder, salt and baking soda. In a separate bowl, whisk together the buttermilk, milk and egg until fully combined. Slowly incorporate the wet ingredients into the dry, stirring until well combined. Melt the remaining 1/4 cup melted shortening and add to the batter, stirring constantly. Pour into the hot skillet, smoothing the surface with a spatula. Place in the oven and bake until golden brown on top, 20 to 25 minutes.
SKILLET TEX-MEX CORNBREAD STUFFING
[DRAFT]
Provided by Food Network
Categories side-dish
Time 40m
Yield 8-10 Servings
Number Of Ingredients 12
Steps:
- 1. Preheat one Frigidaire Gallery® Double Wall Oven to 425°F. In a large bowl, whisk together the cornmeal, baking powder, baking soda, chili powder, and salt. In a medium bowl, whisk together the buttermilk, butter, creamed corn, and eggs. Set aside. 2. In an 11-inch heavy ovenproof skillet, heat 2 tablespoons oil over medium-high heat on a Frigidaire Gallery® Induction Cooktop. Add the onion and peppers and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer to the bowl with the cornmeal mixture and toss to evenly coat. Wipe the skillet clean. 3. Stir the buttermilk mixture into the cornmeal mixture and fold just until evenly moistened. Heat the remaining tablespoon oil in the same skillet over high heat. Pour in the batter, spread evenly, and transfer to the oven. 4. Bake until a toothpick inserted in the center comes out clean and the edges are brown, about 20 minutes. Cut the mixture into 1-inch chunks in the skillet, then use a fork to mix and toss the creamy cornbread into a fluffy stuffing. Serve hot.
- Weeknight Tips: -To serve as cornbread, bake for 25 to 30 minutes or until the top of the bread bounces back slightly when you gently press the top with a fingertip. Cut into wedges to serve warm. -To turn the stuffing into a one-dish meal, fold in beans or chunks of chicken or sausage. -Leftover stuffing can be formed into patties and pan-fried in a little oil on a Frigidaire Gallery® Induction Cooktop until crisp on both sides.
CORNBREAD DRESSING
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h20m
Yield 10 to 12 servings
Number Of Ingredients 21
Steps:
- The day before making the stuffing, bake the cornbread: Preheat the oven to 450 degrees F. Melt 2 tablespoons shortening in a 9-inch cast-iron skillet over medium heat. Meanwhile, combine the cornmeal, flour, baking powder, salt and baking soda in a large mixing bowl. In a separate bowl, whisk the buttermilk, milk and egg until combined. Slowly incorporate the wet ingredients into the dry, stirring until combined. Melt the remaining 1/4 cup shortening in the microwave and add to the batter, stirring constantly. Pour the batter into the hot skillet, smoothing the surface with a rubber spatula. Bake until golden brown, 20 to 25 minutes. Let the cornbread cool in the skillet, then cut into 1-inch cubes.
- Spread the cornbread and French bread cubes on 2 baking sheets and let dry at room temperature, uncovered, until totally crisp, about 24 hours. Transfer to a large bowl and toss to mix them up a bit.
- Make the stuffing: Preheat the oven to 350 degrees F. Melt the butter in a large skillet or Dutch oven over medium heat. Add the celery, carrots and onion and cook until the onion is almost translucent, about 6 minutes. Add the chicken broth and bring to a boil. Reduce the heat to low and add the rosemary, thyme, sage and turmeric. Gradually ladle the broth mixture into the bowl with the bread, tossing gently. Taste as you go and add salt carefully. If the mixture is not moist enough, add a bit more chicken broth. Stir in the parsley.
- Transfer the mixture to a 9-by-13-inch baking dish. Bake until golden brown, 20 to 25 minutes. Let rest 10 minutes before serving.
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.
SKILLET DRESSING WITH CORNBREAD AND BISCUITS
Toss torn leftover biscuits with cubes of cornbread for a sage-scented holiday side featuring two of the South's best breads.
Provided by Joe Sevier
Categories Stuffing/Dressing Thanksgiving Cornmeal Egg Buttermilk Butter Onion Celery Biscuit Sage Stock Vinegar Side
Yield 10-12 servings
Number Of Ingredients 23
Steps:
- For the cornbread:
- Place a large cast-iron skillet in oven; preheat to 425°F. Whisk cornmeal, flour, sugar, baking powder, baking soda, salt, and pepper in a large bowl to combine. Whisk egg, buttermilk, and oil in a medium bowl to combine. Create a well in dry ingredients. Pour buttermilk mixture into well and whisk until no dry spots remain.
- Remove cast-iron skillet from oven (be careful; pan will be very hot). Add butter to pan and swirl to coat. Pour batter into pan and spread evenly. Bake cornbread until edges are golden brown and top is golden, 20-25 minutes.
- Immediately turn cornbread out onto a wire rack so bottom stays crisp. Let cool slightly, then invert onto another wire rack and let cool completely.
- Do Ahead: Cornbread can be baked 5 days ahead. Store tightly wrapped at room temperature, or freeze up to 3 months.
- For the dressing:
- Preheat oven to 375°F. Butter a large cast-iron skillet; set aside. Melt remaining 2 Tbsp. butter in a large skillet over medium heat. Add onion, celery, and a pinch of salt and cook, stirring occasionally, until vegetables are softened and just starting to take on some color, about 10 minutes.
- Meanwhile, tear cornbread into roughly 1" pieces and transfer to a large bowl. Tear biscuits into slightly smaller pieces and add to same bowl.
- Scrape vegetable mixture into bowl with bread and add sage, pepper, and remaining 2 tsp. salt. Gently toss to combine. Whisk eggs, stock, and vinegar in a medium bowl to combine. Drizzle over cornbread mixture and gently toss again to incorporate. Spoon dressing into prepared pan and bake until set and browned and crisp across the top, 45-55 minutes.
- Do Ahead: Dressing can be baked 1 day ahead. Let cool, then cover with foil and chill. Reheat in a 350°F oven, covered, until warmed through, 25-30 minutes, before serving.
DELUXE CORNBREAD STUFFING
When my husband and I were newlyweds and far from family, we invited friends over for a traditional Thanksgiving feast. I searched for stuffing recipes and combined the best aspects of several to create this one. Everyone liked it, and I still make it for holidays. -Pamela Rickman, Valdosta, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the bread, pecans and seasonings; set aside. Crumble sausage into a large cast-iron or other ovenproof skillet; cook over medium heat until no longer pink, breaking into crumbles. Remove with slotted spoon; drain on paper towels. , Add butter to drippings; saute the apples, celery and onion until tender. Add to bread mixture; stir in sausage and enough broth to moisten. , Spoon mixture into cast-iron skillet; cover and bake at 350° for 45 minutes. Uncover and bake just until set, about 10 minutes.
Nutrition Facts : Calories 326 calories, Fat 18g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 780mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 4g fiber), Protein 8g protein.
SKILLET CORNBREAD
This is the recipe I use for my cornbread Dressing recipe. I prepare it ahead of time and freeze the cornbread in wedges until ready to prepare the dressing. It is also good as is! Serve it with baked ham, yams and some green beans!
Provided by Bev I Am
Categories Breads
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 475 degrees F.
- In a mixing bowl, combine the dry ingredients and mix well.
- In another bowl, combine the buttermilk and egg and beat till well blended, then add it to the dry ingredients and mix the bater till blended thoroughly.
- Place the shortening and bacon grease in a 9" iron skillet and heat till the shortening melts.
- Pour the hot fats into the batter, stir well, and pour the batter back into the skillet.
- Bake in the oven till the cornbread is golden brown, about 20 minutes.
- To serve, turn the skillet upside down on a big plate, remove, and cut the cornbread into wedges.
- (To prepare for Cornbread dressing, cool, cut into wedges and freeze until ready to use in recipe. Defrost before continuing.).
Nutrition Facts : Calories 304.1, Fat 10.2, SaturatedFat 3.4, Cholesterol 53.9, Sodium 1047.3, Carbohydrate 44.7, Fiber 3.5, Sugar 5.5, Protein 9.4
More about "skillet cornbread stuffing recipes"
CORNBREAD DRESSING (WITH SKILLET CORNBREAD) - PINCH AND …
From pinchandswirl.com
GLUTEN-FREE STUFFING RECIPE | BON APPéTIT
From bonappetit.com
CORNBREAD DRESSING - SOUTHERN CAST IRON
From southerncastiron.com
CORNBREAD DRESSING | LODGE CAST IRON
From lodgecastiron.com
EASY CORNBREAD FOR STUFFING RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
SOUTHERN CORNBREAD DRESSING
From southernliving.com
BLACK FOLKS CORNBREAD DRESSING RECIPE - THE SOUL FOOD POT
From thesoulfoodpot.com
BEST SKILLET CORNBREAD RECIPE - HOW TO MAKE SKILLET CORNBREAD
From thepioneerwoman.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love