Buttermilk Cornbread Dressing Recipes

BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 400 degrees. Butter a 9-inch square baking pan. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda (if using), and salt. In a medium bowl, whisk together buttermilk, butter, and eggs (mixture might appear curdled). Add to flour mixture and stir just until combined (do not overmix). Transfer to baking pan and smooth top.
• Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool on a wire rack 15 minutes before serving.

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.

BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 425 degrees F. Place an oven-proof 10-inch cast iron skillet in the oven. In a large bowl, combine cornmeal, flour, sugar, baking powder and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, egg and 3 tablespoons butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Remove skillet from the oven and add remaining 3 tablespoons until heated through, about 1-2 minutes. Working carefully, immediately scoop the batter into the hot skillet. Place into oven and bake for 25-30 minutes, or until a tester inserted in the center comes out clean. Let cool 5 minutes. Serve warm.

BUTTERMILK CORNBREAD DRESSING

Steps:

• Preheat oven to 450°. Pour 2 tablespoons oil in a 10-inch cast-iron skillet. Place skillet in oven until very hot, about 8 minutes.
• In a large bowl, whisk together cornmeal, flour, baking powder, and 1 teaspoon salt. In a medium bowl, stir together buttermilk, ¼ cup onion, ¼ cup celery, ¼ cup bell pepper, 2 eggs, and 2 tablespoons oil. Make a well in center of dry ingredients; add buttermilk mixture, stirring just until combined. Carefully pour batter into hot skillet.
• Bake until a wooden pick inserted in center comes out clean, about 15 minutes. Let cool in pan for 5 minutes. Remove from pan, and let cool completely on a wire rack. Cut cornbread into cubes, or coarsely crumble; set aside.
• Add remaining 1 tablespoon oil to skillet; heat over medium-high heat. Add ham, remaining ½ cup onion, remaining ½ cup celery, and remaining ½ cup bell pepper; cook until lightly browned, 3 to 4 minutes. Remove from skillet.
• In a large bowl, combine cornbread, ham mixture, thyme, sage, pepper, and remaining ½ teaspoon salt. Add broth and remaining 2 eggs, stirring until combined.
• Spray a 2½- to 3-quart baking dish with cooking spray. Spoon cornbread mixture into prepared pan. Drizzle with melted butter. Cover with foil, and refrigerate for 2 hours.
• Preheat oven to 350°. Bake for 25 minutes. Uncover and bake until heated through and lightly browned, about 20 minutes more. Let stand for 15 minutes before serving. Garnish with sage, if desired.

BUTTERMILK CORNBREAD DRESSING

Steps:

• Preheat oven to 400°. Lightly spray a 3-quart baking dish with cooking spray.
• In a large skillet, melt butter over medium heat. Add onion, celery, and bell pepper; cook until tender, about 8 minutes.
• Crumble Buttermilk Cornbread into a large bowl. Stir in cooked vegetables, broth, eggs, pepper, and salt until well combined. Spoon into prepared pan.
• Bake until golden brown and center is set, about 30 minutes. Let stand for 10 minutes before serving.
• Preheat oven to 400°. Place shortening in a 10-inch cast-iron skillet, and place skillet in oven until shortening is bubbly.
• In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. In a medium bowl, whisk together buttermilk, melted butter, and eggs until smooth. Make a well in center of flour mixture; stir in buttermilk mixture just until combined. Carefully pour batter into hot skillet.
• Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Remove from skillet, and let cool completely.

BUTTERMILK CORNBREAD FOR CORNBREAD DRESSING

Steps:

• Preheat oven to 425 degrees. Butter an 8-inch square baking pan, and set aside. Whisk together cornmeal, salt, sugar, and baking powder in a medium bowl.
• In a separate bowl, whisk together the eggs, buttermilk, and melted butter. Add this mixture to cornmeal mixture, and stir until well combined.
• Pour batter into prepared pan. Bake until golden and a cake tester inserted in the center comes out clean, about 25 minutes. Transfer to a wire rack to cool slightly before removing from pan.

BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 425°F. Place a 10-inch cast-iron skillet in oven for 10 minutes.
• Meanwhile, stir together cornmeal, flour, sugar, baking powder, and salt in a large bowl; set aside.
• Whisk together buttermilk, eggs, and 4 tablespoons of the butter; stir into cornmeal mixture just until combined.
• Remove skillet from oven, and add remaining 1 tablespoon butter to skillet; swirl butter around skillet until heated through, about 30 seconds. Carefully pour batter into hot skillet. Bake in preheated oven until cornbread is golden and pulls away from sides of skillet, 18 to 20 minutes. Remove from oven, and let cool 3 to 5 minutes before inverting onto a wire rack; slice and serve warm.

THE BEST CORNBREAD DRESSING

Steps:

• For the cornbread: preheat the oven to 375 degrees F. Coat a 9-by-13-inch baking dish generously with nonstick cooking spray.
• Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt together in a large bowl until combined.
• Put the butter in a 4-cup liquid measuring cup or a medium microwave-safe bowl and microwave in 30 second intervals until completely melted, about 1 minute. Set aside to cool slightly, then whisk in the buttermilk, whole milk and eggs until smooth.
• Add the wet mixture to the dry mixture and stir until just combined with no lumps remaining. Transfer the batter to the prepared baking dish. Bake until the top is golden and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Transfer to a wire rack to cool completely. (The cornbread can be made one day in advance. After cooling completely, wrap the pan tightly with plastic wrap and store at room temperature.)
• Lower the oven temperature to 325 degrees F.
• Once the cornbread is completely cool, run a small offset spatula around the edges of the pan, then invert it onto a cutting board and cut into 1-inch cubes. Transfer to 2 rimmed baking sheets and spread into an even layer. Bake, rotating the trays halfway through, until the cornbread cubes are crisp at the edges and almost completely dried out, about 40 minutes. Remove to a wire rack and let cool completely. (This step can be done up to 24 hours in advance. Store the cooled cornbread cubes in an airtight container or resealable plastic bag until ready to use.)
• Meanwhile, preheat the oven to 375 degrees F and coat a 9-by-13-inch baking dish generously with butter.
• For the dressing: melt the butter in a large skillet over medium heat. Add the onion, celery, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic, sage, thyme and poultry seasoning and cook until fragrant, 2 minutes more. Transfer to a large bowl.
• Add the cornbread cubes, chicken broth and eggs to the bowl and toss gently until the vegetables are evenly dispersed and the bread is very moist (do not overwork or the cornbread will fall apart). Transfer to the prepared baking dish and cover tightly with aluminum foil.
• Bake until warmed through, about 30 minutes. Uncover, then return to the oven and bake until lightly browned and crisp at the edges, about 20 minutes more. Let sit for 10 minutes, then top with chopped parsley and serve.