Cornbread Dressing Recipe From Ebony Magazine

facebook share image   twitter share image   pinterest share image   E-Mail share image

SOUTHERN CORNBREAD DRESSING RECIPE



Southern Cornbread Dressing Recipe image

Cornbread is mixed with sautéed vegetables and stock to make this Southern side dish staple.

Provided by The Hungry Hutch

Time 1h

Number Of Ingredients 11

2 tablespoons unsalted butter
2 tablespoons olive oil
2 stalks celery, diced (about 1 cup)
1 small yellow onion, diced (about 1 cup)
1 small green bell pepper, diced (about 1 cup)
1 tablespoon Diamond Crystal kosher salt, plus more to taste
1 teaspoon ground black pepper, plus more to taste
4 cloves garlic, minced
2 tablespoons chopped fresh sage
1 recipe day-old cornbread, crumbled
2 cups unsalted chicken stock, plus more as needed

Steps:

  • Preheat the oven to 400˚F.
  • Put the butter and oil to a sauté pan over medium heat; add the celery, onion, bell pepper, salt, and pepper to the pan and cook, stirring occasionally, for 5 minutes. Add the garlic and sage and continue to cook until the vegetables have softened and start to become translucent, 5 to 7 minutes more.
  • Add the vegetable mixture, cornbread, and chicken stock to a bowl and mix it together. Add more stock, if necessary, so that it's not quite all absorbed by the bread. (I used 2 1/2 cups total.) Taste and adjust seasoning as you see fit.
  • Transfer the dressing mixture to a casserole dish and bake for 30 minutes until nice and golden on top. Serve.

BLACK FOLKS CORNBREAD DRESSING RECIPE



Black Folks Cornbread Dressing Recipe image

Black folks cornbread dressing recipe is a Southern dish you shouldn't miss on the soul food Thanksgiving menu. It's easy for anyone to make!

Provided by Shaunda Necole

Categories     Side Dish

Time 1h30m

Number Of Ingredients 17

8 ½ oz cornbread mix (Jiffy Corn Muffin Mix, 1 box)
¼ cup sugar (granulated (*can be omitted if you don't prefer cornbread sweet))
4 tablespoons butter (unsalted )
3 oz cream cheese (whipped cream cheese)
4 oz heavy whipping cream
¼ cup butter (unsalted )
2 tablespoons butter (unsalted )
1 cup yellow onion (diced)
1 cup celery (diced)
1 tablespoon thyme (fresh or dried)
1 tablespoon rosemary (fresh or dried)
1 teaspoon sage (ground)
¼ cup parsley (finely chopped)
½ cup chicken stock (or chicken broth (Use vegetable broth to make this dish vegetarian.))
1 teaspoon salt
½ teaspoon black pepper
1 egg (large)

Steps:

  • Preheat the conventional oven or Instant Pot Omni Plus oven to bake at 350 degrees for 10 minutes (although you may not use all of this time for melting the butter).
  • Place the 4 tablespoons of butter in an 8-inch skillet and melt in the oven for approximately 5 minutes.
  • While the butter is melting, combine the Jiffy cornbread mix, sugar, cream cheese, and heavy cream in a medium-size mixing bowl.
  • Pour the melted butter from the skillet into the mixing bowl and mix all the ingredients together.
  • Pour the cornbread mixture into the skillet.
  • Bake at 350 degrees F. In the conventional oven for 25-30 minutes. Instant Pot Omni Plus oven for 23-25 minutes.
  • When the baking time has finished, allow the cornbread to cool for approx 10 minutes.
  • Cut the bread lengthwise and then across into 1-inch bread cubes and set aside.
  • Grease an 8″ or similar-sized baking dish and set it aside.
  • Remove the lid from the Instant Pot and turn on the sauté setting for 8 minutes.
  • With the lid off, melt ¼ cup of butter.
  • Add the chopped onion, celery, thyme, rosemary, and sage.
  • Stir to coat the vegetables in the herbs and melted butter and then sauté until they soften and slightly brown.
  • Add the chicken stock, salt, and pepper to the inner pot's simmer, and stir to combine.
  • Remove the herb mixture from heat and set aside.
  • Allow the mixture to cool to the touch so that it can be mixed with the egg. (You don't want the egg to cook from the residual heat and scramble!)
  • While the herbs are cooling off, beat the egg with the parsley in a medium-sized bowl.
  • Gently fold in the cornbread cubes to coat with the egg.
  • Pour in the cooled herb mixture into the egg mixture.
  • Transfer the mixture to the pre-greased baking dish.
  • Cut the 2 tablespoons of butter into small pats and place them all around on top of the dressing.
  • Cover the baking dish with foil and bake at 350 degrees F. 35 minutes in the conventional oven. In the Instant Pot Omni Plus oven for 30 minutes.
  • Uncover and bake until golden, 10-15 more minutes (conventional oven), 10 minutes (Instant Pot Omni Plus oven).
  • Serve cornbread dressing warm, and enjoy!
  • Optional - serve with gravy on top.

Nutrition Facts : Calories 283 kcal, Carbohydrate 33 g, Protein 6 g, Fat 14 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 56 mg, Sodium 667 mg, Fiber 3 g, Sugar 16 g, UnsaturatedFat 6 g, ServingSize 1 serving

THE BEST CORNBREAD DRESSING



The Best Cornbread Dressing image

Complete your Thanksgiving spread with our favorite cornbread dressing. To make it truly perfect, we opted to make the cornbread from scratch using stone-ground cornmeal, buttermilk and just the right amount of sugar. The result is a perfect base that's buttery and moist. Classic holiday flavors like onion and celery, plus fresh sage, thyme and parsley hit all the right notes.

Provided by Food Network Kitchen

Categories     side-dish

Time 3h30m

Yield 8 servings

Number Of Ingredients 22

Nonstick cooking spray
2 cups stone-ground yellow cornmeal
2 cups all-purpose flour (see Cook's Note)
1/4 cup granulated sugar
4 teaspoons baking powder
1 teaspoon baking soda
3 teaspoons kosher salt
14 tablespoons (1 3/4 sticks) unsalted butter
2 cups buttermilk
1/2 cup whole milk
4 large eggs, lightly beaten
12 tablespoons (1 1/2 sticks) unsalted butter, plus more for the pan
1 large onion, medium dice
4 stalks celery, medium dice
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
2 tablespoons chopped fresh sage leaves
1 tablespoon chopped fresh thyme leaves
1/2 teaspoon poultry seasoning
4 cups low-sodium chicken broth
2 large eggs, lightly beaten
Chopped flat-leaf parsley leaves, for serving

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



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

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

TRADITIONAL CORNBREAD DRESSING



Traditional Cornbread Dressing image

Old fashioned bread of my grandmother. This recipe is traditional US and passes from generation to generation in my family.

Provided by Mariah

Categories     Breads

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 16

2 cups cornmeal
2 teaspoons baking powder
1 teaspoon salt
2 eggs, beaten
3 cups buttermilk
2 tablespoons bacon drippings, melted or 2 tablespoons butter, can be substituted
3 stalks celery, chopped
1 medium onion, chopped
2 tablespoons butter or 2 margarine
12 slices day-old stale bread, crumbled
2 1/4 cups turkey broth or 2 1/4 cups chicken broth
1 cup milk
2 eggs, beaten
1 teaspoon salt
1 teaspoon poultry seasoning (can be a mixture of sage, thyme, margarine, rosemary)
1/4 teaspoon pepper

Steps:

  • Combine first 4 ingredients in a large mixing bowl; add 2 eggs, buttermilk, and bacon drippings, mixing well.
  • Place a well greased 10- inch cast iron skillet in a 450ºF oven for 4 minutes or until hot. Remove from oven; spoon batter into pan. Bake at 450ºF for 35 minutes or until browned ( this makes a version of what is called cornbread in the USA). Cool; crumble cornbread into a large bowl.
  • Sauté celery and onion in butter until tender. Combine cornbread, sautéed vegetables, and remaining ingredients, mixing well; Spoon into a lightly greased 13x9x 2 inch baking pan. Bake at 450º F for 25 to 30 minutes.

CORNBREAD DRESSING RECIPE FROM EBONY MAGAZINE



Cornbread Dressing Recipe from Ebony Magazine image

It's an easy, exact recipe for good cornbread dressing just like my mother and grandmother made, but they could never give me exact measurments of the ingredients because they always cooked to taste (signs of a good cook!).

Provided by taysyd4

Categories     Winter

Time 1h

Yield 12-15 serving(s)

Number Of Ingredients 16

2 cups celery
2 cups onions
1/2 cup green pepper
1/4 bunch green onion
1 tablespoon dried sage
1 tablespoon poultry seasoning
1 teaspoon dried thyme, crushed
salt & pepper
cayenne pepper
1/2 cup butter, melted
8 cups cornbread
4 cups seasoned stuffing mix
1 cup chicken giblets
6 -8 cups chicken broth
1 egg
1 (8 ounce) can cream of chicken soup

Steps:

  • Finely chop vegetables and cook with sage, poultry seasoning and thyme in melted butter until tender, about 10 minute in large saucepan.
  • Combine cooked,crumbled cornbread, dried stuffing mix and cooked, finely chopped giblets in large mixing bowl.
  • Stir in chicken broth (add broth as needed)and cooked vegetable mixture and mix well. Season the dressing with cayenne pepper, salt & pepper to taste. Stir in raw egg.
  • Pour dressing in large pan. Bake at 400 degrees for 25-30 minute until lightly brown.
  • Yields 12-15 servings.

Nutrition Facts : Calories 127.5, Fat 10, SaturatedFat 5.5, Cholesterol 39.5, Sodium 580.8, Carbohydrate 5.9, Fiber 1, Sugar 2.2, Protein 4

More about "cornbread dressing recipe from ebony magazine"

CLASSIC CORNBREAD DRESSING RECIPE - SOUTHERN LIVING
WEB Nov 10, 2023 Prepare the Cornbread: Preheat oven to 425°F. Combine self-rising cornmeal mix and, if desired, sugar in a large bowl. Stir …
From southernliving.com
  • Prepare the Cornbread: Preheat oven to 425°F. Combine self-rising cornmeal mix and, if desired, sugar in a large bowl. Stir together eggs and buttermilk in a medium bowl; add to cornmeal mixture, stirring just until moistened.
  • Heat salted butter in a 10-inch cast-iron skillet in preheated oven 5 minutes. Stir melted butter into batter. Pour batter into hot skillet.
  • Bake in preheated oven until Cornbread is golden, about 25 minutes; cool in skillet 20 minutes. Remove from skillet to a wire rack, and cool completely, 20 to 30 more minutes. Crumble Cornbread. Freeze in a large heavy-duty ziplock plastic bag up to 1 month, if desired. Thaw in refrigerator.
  • Prepare the Dressing: Preheat oven to 350°F. Melt butter in a large skillet over medium-high; add onion and celery, and cook, stirring often, until tender, 10 to 12 minutes. Add sage and thyme, and cook, stirring often, 1 minute.


CLASSIC AFRICAN AMERICAN CORNBREAD DRESSING

From blackpeoplesrecipes.com
4.8/5 (11)
Total Time 1 hr 10 mins
Category Side Dish
Published Apr 5, 2023


CORNBREAD DRESSING RECIPE FROM EBONY MAGAZINE
WEB 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.
From tfrecipes.com


CORNBREAD DRESSING RECIPE FROM EBONY MAGAZINE
WEB Get full Cornbread Dressing Recipe from Ebony Magazine ingredients, how-to directions, calories and nutrition review. Rate this Cornbread Dressing Recipe from Ebony …
From recipeofhealth.com


CORNBREAD DRESSING RECIPE FROM EBONY MAGAZINE SAVE
WEB Cornbread Dressing Recipe from Ebony Magazine with chicken, egg, cream, onions, celery, salt, cayenne peppers, chicken broth, dried thyme, and dried sage. ... Cornbread …
From foodpair.com


TRADITIONAL CORNBREAD DRESSING - PAULA DEEN MAGAZINE
WEB Spray a 3½-quart baking dish with cooking spray. In a large skillet, melt butter over medium heat. Add onion, celery, and garlic; cook, stirring occasionally, for 8 to 10 minutes or until tender. In a large bowl, stir …
From pauladeenmagazine.com


CORNBREAD DRESSING RECIPE FROM EBONY MAGAZINE - COOKTIME24.COM
WEB Recipe Cornbread Dressing Recipe from Ebony Magazine: 2 cups celery 2 cups onions 1/2 cup green pepper 1/4 bunch green onion 1 tablespoon dried sage 1 tablespoon …
From cooktime24.com


CLASSIC CORNBREAD DRESSING - PAULA DEEN MAGAZINE
WEB Spray a 13x9-inch baking dish with nonstick cooking spray. In a large skillet, melt bacon drippings or butter over medium heat. Add onion and celery; cook, stirring occasionally, …
From pauladeenmagazine.com


THE VERY BEST SOUTHERN CORNBREAD DRESSING (A FAMILY …
WEB Sep 29, 2021 Turn on the oven to 350°F/°176C and butter a 9×13 inch casserole dish and set aside. Combine the dry ingredients. In a mixing bowl add the crumbled cornbread, bread crumbs (or crumbled stale bread), …
From bitingatthebits.com


CORNBREAD DRESSING (THE BEST SOUTHERN RECIPE)
WEB Nov 2, 2017 Preheat oven to 425 F. Grease an 8 x 8 dish and set it aside. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt. Make a well in the center of the dry ingredients and add …
From divascancook.com


AFRICAN AMERICAN CORNBREAD DRESSING RECIPE - COOKS WITH …
WEB Add chicken broth, spread in dish, bake until brown (50-55 mins). Cool before serving.
From cookswithsoul.com


CORNBREAD DRESSING - TASTE OF THE SOUTH MAGAZINE
WEB Nov 18, 2014 Preheat oven to 350°. Spray a 2½-quart baking dish with nonstick cooking spray. Set aside. In a medium skillet, heat oil over medium-high heat. Add onion and celery; cook until softened, …
From tasteofthesouthmagazine.com


SOUTHERN CORNBREAD DRESSING RECIPE
WEB Oct 23, 2023 Melt butter in a large skillet over medium-high heat; add celery and onions, and sauté 5 to 6 minutes or until onions are tender. Stir in sage, and sauté 1 minute. Stir together Cornbread Crumbles and …
From southernliving.com


BEST CORNBREAD DRESSING RECIPE – HOW TO MAKE …
WEB Jul 15, 2020 Step 1 Spread out the cubed French bread and cornbread on 2 separate baking sheets and leave out at room temperature until completely dried out, several hours or overnight. Step 2 Preheat the …
From thepioneerwoman.com


EASY CORNBREAD DRESSING RECIPE - SOUTHERN HOME …
WEB Oct 24, 2023 Pour the crumbled cornbread and bread into a large mixing bowl. This is the foundation for your dressing. In a small bowl, whisk the egg and milk until it is well mixed. This only takes about a minute or …
From southernhomeexpress.com


GRANDMA'S SOUTHERN CORNBREAD DRESSING RECIPE
WEB Nov 15, 2021 Toast on a large baking sheet if you are in a time crunch. The next day, heat oven to 400 degrees f. Crumble cornbread into little bits. Combine cornbread, bread cubes, salt, pepper, sage, finely diced …
From eatwellspendsmart.com


TAKE YOUR CORNBREAD TO THE NEXT LEVEL WITH THIS SAVORY ADDITION
WEB 1 day ago Step 1 Preheat oven to 450°F. Generously butter a 9- by 9-inch baking pan. Step 2 Whisk together flour, cornmeal mix, sugar, and salt in a bowl. Whisk together …
From countryliving.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 »

    #60-minutes-or-less     #time-to-make     #preparation     #occasion     #fall     #holiday-event     #winter     #seasonal

Related Search