Calico Cornbread Dressing Recipes

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CALICO CORN BREAD DRESSING (TASTE OF HOME)



Calico Corn Bread Dressing (Taste of Home) image

This recipe serves a crowd, and I will post as written. I made a smaller version. Good Stuff. Recipe courtesy of 2009 Taste of Home Recipes.

Provided by AmyZoe

Categories     For Large Groups

Time 1h10m

Yield 58 serving(s)

Number Of Ingredients 18

4 cups all-purpose flour
4 cups yellow cornmeal
2 tablespoons baking powder plus 2 tsp baking powder
2 teaspoons salt
4 eggs
4 cups milk
1 cup vegetable oil
4 lbs bulk pork sausage
5 cups water
8 cups sliced celery
2 medium green peppers, chopped
2 tablespoons dried minced garlic plus 1 1/2 tsp instant minced garlic
2 teaspoons pepper
1/4 teaspoon cayenne pepper
24 slices white bread, cubed
6 (14 1/2 ounce) cans chicken broth
2 bunches green onions, sliced
1/4 cup minced sliced parsley

Steps:

  • In a large bowl, combine flour, cornmeal, baking powder, and salt.
  • In another large bowl, whisk the eggs, milk, and oil and stir into dry ingredients just until softened.
  • Pour the batter into 2 greased 13x9x2 inch pans.
  • Bake at 425 for 15 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks.
  • In a soup kettle, cook sausage over medium heat until no longer pink and drain.
  • Stir in the water, celery, green peppers, garlic, pepper, and cayenne.
  • Bring to a boil and reduce heat. Cover and simmer 5 to 7 minutes or until vegetables are crisp tender.
  • In a very large bowl, crumble corn bread into 1/2 inch pieces. Stir in the white bread, broth, onions, and parsley.
  • Divide among 4 greased pans and cover and bake at 350 for 25 minutes. Uncover and bake 10 to 15 minutes longer or until slightly browned.

Nutrition Facts : Calories 243.8, Fat 12.2, SaturatedFat 3.6, Cholesterol 44.6, Sodium 362.4, Carbohydrate 20.4, Fiber 1.5, Sugar 1.1, Protein 12.6

QUICK CALICO SALAD



Quick Calico Salad image

This is a light, colorful and tasty salad. Fortunately, it travels well because it's an expected dish at my family reunions.-Joanne Neuendorf, Potosi, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 12

2 cups fresh broccoli florets
2 cups fresh cauliflowerets
1 cup cherry or grape tomatoes
1/2 cup chopped red onion
1/2 cup chopped celery
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1/2 cup fat-free sour cream
2 tablespoons fat-free milk
1 tablespoon ranch salad dressing mix
1/4 cup unsalted sunflower kernels
3 bacon strips, cooked and crumbled

Steps:

  • In a large bowl, combine the first seven ingredients. In another bowl, combine the sour cream, milk and salad dressing mix. Pour over vegetables; toss to coat. Refrigerate until serving. Stir in sunflower kernels and bacon.

Nutrition Facts : Calories 86 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 86mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

SOUTHERN CORNBREAD DRESSING



Southern Cornbread Dressing image

This is a delicious and easy dressing recipe using chicken. It can be moist or dry depending on the amount of broth used.

Provided by Holly

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 1h45m

Yield 18

Number Of Ingredients 11

4 skinless, boneless chicken breast halves
1 (16 ounce) package dry corn bread mix
1 (1 pound) loaf day-old white bread, torn into small pieces
4 tablespoons margarine
½ cup chopped onions
½ cup chopped celery
1 (10.75 ounce) can condensed cream of chicken soup
⅛ teaspoon garlic powder
2 teaspoons poultry seasoning
½ teaspoon ground black pepper
6 eggs

Steps:

  • Place the chicken breast halves in a large saucepan with enough water to cover. Bring to a boil. Cook 1 hour, or until the meat is tender and easily shredded. Shred chicken and set aside. Reserve 4 to 6 cups of the remaining broth.
  • Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.
  • Stir the onions and celery into the bread mixture. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Blend with a potato masher until the mixture is the consistency of gelatin. Use more of the reserved broth as necessary to attain desired consistency. Transfer to a 9x13 inch baking dish.
  • Bake in the preheated oven 30 minutes, or until golden brown.

Nutrition Facts : Calories 284.2 calories, Carbohydrate 31.4 g, Cholesterol 94.4 mg, Fat 8.9 g, Fiber 0.9 g, Protein 18.6 g, SaturatedFat 2.1 g, Sodium 771.7 mg, Sugar 4.3 g

GRANDMA'S CORN BREAD DRESSING



Grandma's Corn Bread Dressing image

My grandmother often made this for my family at holidays and also just with good homemade meals. I hope you enjoy it as much as I have!

Provided by Amy

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 1h15m

Yield 6

Number Of Ingredients 8

1 (16 ounce) package dry corn bread mix
2 tablespoons butter
½ cup chopped celery
1 small onion
2 eggs, beaten
2 cups chicken stock
2 tablespoons dried sage
salt and pepper to taste

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.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 52.8 g, Cholesterol 75.8 mg, Fat 13 g, Fiber 1.2 g, Protein 8.8 g, SaturatedFat 4.6 g, Sodium 1582.3 mg, Sugar 9.5 g

CALICO CORN BREAD



Calico corn bread image

I came up with this the day after I made the Mexican soup du jour. The corn was gone and I thought ....hmmmm what can I serve with the soup today? And then it hit me cornbread! And even though this is a premade "sort of " box corn bread { I usually make it from scratch but just had little energy today } feel free to start from scratch to make the cornbread if you wish. And my husband asked me to make this again, so I'll whip up another batch during the week and serve it with.....????

Provided by Irisa Raina 9 @Irisa

Categories     Other Side Dishes

Number Of Ingredients 9

- 1 package 8.5 ounce jiffy cornbread mix
- 1 cup sour cream
- 1 cup extra sharp shredded cheddar cheese
- 1 tablespoon minced serrano's
- 2 tablespoons finely minced red onion
- green onions { finely chopped } about 2/3s of a cup
- 2 tablespoons melted unsalted butter
- pam spray
- 8x8 baking dish

Steps:

  • Pre heat the oven to 375 and spray the baking dish with the Pam.
  • In a frying pan sauté the Serrano peppers and red onions for a minute or two on a low heat, you just want to soften them not caramelize them, put in a bowl and set aside.
  • Mix the 2 tablespoons melted butter with the egg and whisk briskly, then add the sour cream and mix again.
  • Add the 1/3 cup of milk, whisk and add the Jiffy and mix again for only long enough to mix everything, and then let this sit on the counter for 30 minutes.
  • Divide the batter in ½.
  • In ½ of the batter add the sautéed peppers and onions, mix.
  • In the other ½ mix in the cheddar cheese.
  • Put the ½ of the cornbread with the pepper mixture into the pan.
  • Sprinkle the chopped green onion on the top.
  • Put the rest of the cornbread on top, the one with the cheese in it. Carefully spread it around.
  • Add a wee bit more cheese to the top and bake for about 55 minutes, baking times will depend on your oven. This is a dense cornbread so baking times will be longer.

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