Fayes Whole Wheat Cornbread Dressing Recipes

WHOLE WHEAT BREAD, APPLE AND CRANBERRY DRESSING

Steps:

• Preheat oven to 350 degrees. Oil or butter a 2-quart baking dish. Place cubed bread in a large bowl.
• Heat 2 tablespoons of olive oil over medium heat in a large, heavy skillet. Add onion and celery and cook, stirring, until onion is tender, 5 to 8 minutes. Season with salt and pepper and scrape into bowl with the bread. Add remaining olive oil to bowl and all of the other ingredients except egg and stock. Season generously with salt and pepper and toss well.
• Beat egg in a small bowl and whisk in 1/2 cup of stock. Scrape into bread mixture and mix together well. Turn into prepared baking dish. Douse mixture with remaining stock (hold back about 1/4 cup if you are going to reheat). Dot top with butter.
• Cover baking dish with foil and bake for 45 minutes. Uncover and bake another 15 minutes, until top is nicely browned. Serve hot.

WHOLE-WHEAT CORNBREAD

Steps:

• Preheat a 10-inch cast-iron skillet in a 425 degrees F oven. Whisk 3/4 cup each cornmeal and whole-wheat flour, 3/4 teaspoon baking soda and 1/2 teaspoon salt in a bowl. Separately, whisk 1 3/4 cups buttermilk, 2 eggs, 1 tablespoon melted butter and 2 tablespoons honey. Mix the dry ingredients into the wet ingredients. Coat the hot skillet with cooking spray and add the batter. Bake until golden, 18 to 20 minutes.
• Per Slice: Calories: 157; Total Fat: 4 grams; Saturated Fat: 2 grams; Protein: 6 grams; Total carbohydrates: 26 grams; Sugar: 7 grams; Fiber: 2.5 grams; Cholesterol: 66 milligrams; Sodium: 342 milligrams

WHOLE WHEAT CORNBREAD

Steps:

• Combine the corn meal,flour,baking powder,and salt.
• Add the honey,oil,milk and eggs.
• Mix just enough to moisten the batter.
• Pour the batter into an oiled 9 by 13 inch baking pan.
• Bake at 375 degree oven for 20-35 minutes or until golden brown.

FAYE'S WHOLE WHEAT CORNBREAD DRESSING

Steps:

• 1. PREHEAT OVEN TO 450* IN LARGE BOWL SLIGHTLY BEAT EGGS, THEN ADD MILK, AND OIL, ADD CORN MEAL, FLOUR AND SUGAR POUR INTO A PAN SPRAYED WITH PAM. PUT IN OVEN FOR ABOUT 20 MINS OR UNTIL GOLDEN BROWN. TAKE OUT WHEN READY TURN OVEN DOWN TO 350* ON ANOTHER PAN SPRAYED WITH PAM LAY THE 6 SLICES BREAD, SPRAY TOPS WITH PAM. STICK IN OVEN, UNTIL BOTH SIDES ARE BROWNED WELL. . WITH SHARP KNIFE CUT CORNBREAD AND THE TOAST, HORIZONTALLY AND VERTICALLY INTO VERY SMALL SQUARES. MIX THE TWO TOGETHER SET ASIDE. EITHER BOIL SOME CHICKEN OR USE STORE BOUGHT BROTH. I RATHER MAKE MY OWN THE CUT CHICKEN UP INTO THE DRESSING, THATS HOW WE LOVE IT,. BUT START THE BROTH BOILING, ADD BUTTER AND SEASONINGS. ADD ALL OF THE CHOPPED ONIONS, AND CHOPPED BELL PEPPER. ADD HALF THE SMALL FINE CHOPPED GREEN ONIONS. THROW OTHER HALF IN THE CORNBREAD AND TOAST MIXTURE. AFTER THE BROTH HAS BOILED ENOUGH TO TENDER THE ONIONS AND BELL PEPPERS TURN OFF FIRE. POUR SLOWLY OVER THE CORNBREAD MIXTURE MIX WELL ALL CORNBREAD AND TOAST SHOULD BE WET. IF TOO WET TURN OVEN TO 350 AND BAKE FOR 20 MINS STIR IT, IF STILL WET PUT BACK IN THE OVEN ( 10 MINS AT A TIME UNTIL NOT TOO WET)IF NOT THEN STIR, CHECK TASTE FOR SEASONINGS ADD LITTLE MORE IF NEEDED, STIR. DO NOT DRY THIS OUT TOO MUCH YOU WANT IT VERY MOIST. CAN BE REHEATED BY THE BOWL, CAN BE FROZE FOR LATER TIME. JUST PUT SERVING SIZE OF 1 1/2 CUPS IN ZIP LOCK AND FREEZE. REHEAT IT IN THE MICROWAVE WHEN READY TO EAT. I use chicken and make my own broth, then I debone the chicken and throw all the meat in the dressing. that's the way they all want it here,lol

EDDIES WHOLE WHEAT CORNBREAD

Steps:

• 1. In a large bowl , mix cornmeal, flour and baking powder.
• 2. In a small bowl, blend honey, oil, egg, and milk and blend until smooth.
• 3. Add cornmeal mixture to liquids stir until just moisten.
• 4. Bake in a well greased 8 by 8 2 inch pan in a preheated 400 degree oven for 15 to 20 minutes.

WHOLE WHEAT CORN BREAD

Steps:

• Mix dry ingredients in a medium bowl.
• Mix wet ingredients in a small bowl.
• Add wet ingredients to the dry and mix just until smooth.
• Bake at 425 for 12-15 minutes.
• Use an 8x8 square pan or 12 muffin tins.

WHOLE GRAIN CORNBREAD

Steps:

• Preheat the oven to 400 degrees.Grease a 9-inch cast iron skillet or 9x9 inch baking dish and set aside.
• In a large bowl whisk together the cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl whisk together the buttermilk, honey, eggs, and melted butter. Add all of the dry ingredients to the wet and stir quickly just until a thick batter comes together. Don't over mix.
• Add the batter to the prepared pan, spread it around evenly, and then bake in the hot oven until the top is golden brown and a tooth pick inserted into the center comes out clean, about 30 to 35 minutes. Remove from the oven and serve warm.