Almost Like Grandmas Cornbread Stuffing Recipes

GRANDMOTHER'S BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
• Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
• Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

HOMEMADE SOUTHERN CORNBREAD DRESSING RECIPE ~SOUL FOOD STYLE~

Steps:

• Preheat the oven to 350 F.
• To make the cornbread, in a bowl,whisk together the cornmeal & flour.
• Add in the buttermilk, eggs & oil.
• Stir just until combined. Do not over work the batter.
• Pour into a greased, 9 x9 baking dish.
• Bake for about 20-25 minutes or until done.
• Let cool.
• Once cooled break up the cornbread and toast it in the oven to dry it out. *See note*
• Set aside.
• To make the dressing, add the dried cornbread and crumbled toast into a large bowl. Set aside.
• In a saucepan, sauté onions, celery and green bell peppers in a little bit of butter or olive oil until tender.
• Add the sautéed veggies into the cornbread mixture.
• Add shredded chicken into the cornbread mixture.
• Stir together to combine.
• Add in the broth a little at a time. (Add in just enough to make everything thick & a little soupy.)
• Stir in poultry seasoning, sage, and black pepper.
• Give it a taste and add more seasonings if desired.. It should taste exactly the way you want your dressing to taste like.
• When you are content with the taste, go ahead and stir in the eggs.
• Pour into a buttered 9 X 13 casserole pan.
• Bake for 45 minutes or until set.

SOUTHERN CORNBREAD DRESSING

Steps:

• Preheat the oven to 350 F.
• Remember to make the cornbread a day in advance ( to dry it out!).
• The next day, crumble the cornbread into a large bowl, along with the crackers.
• Pour in the chicken broth, and let sit for 10 minutes.
• Meanwhile, toss the butter into a medium sized pan, and melt over medium heat.
• Once the butter is melted, add in the onions, celery, and bell peppers.
• Cook the vegetables until they soften, then add in the garlic, seasonings, and chopped herbs.
• Turn the heat off, and stir the ingredients.
• Add the cooked vegetables, chicken, and herb mixture into the large bowl with crumbled cornbread and crackers.
• Add in the cream of mushroom soup, and the egg then fold the ingredients.
• Add the mixture into a lightly greased or buttered 9 x 13 bake dish, and cover.
• Let bake for 1 hour.
• Remove from the oven, uncover, and bake for 30 minutes.
• Let cool.
• Serve & enjoy!

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.

ALMOST LIKE GRANDMA'S CORNBREAD STUFFING.

Steps:

• 1. Preheat oven to 350. In 1 stick of butter brown the celery and onion. Add the Thyme and Sage to the butter and let cook a few more minutes.
• 2. In large casserole dish, or turkey roasting pan, Mix together cornbread and all ingredients. Slice second stick of butter and place slices on top of mixture.
• 3. Cover in foil & cook 30 minutes, remove foil and cook until top is firm and a little crisp. If you want, some addition I have been thinking of are maybe some boiled egg and some cooked and diced giblets.