Catherines Cornbread Dressing Recipes

CATHERINE'S CORNBREAD DRESSING

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.

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.

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.

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.