Grandma Standards Cornbread Dressing Recipes

CORNBREAD DRESSING MADE THE SOUTHERN OLD-FASHIONED WAY!

Steps:

• 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 and add beaten eggs and buttermilk.
• Gently stir dry and wet ingredients together just until combined.
• Stir in the melted butter.
• Spread batter evenly into prepared dish.
• Bake for 20-25 minutes.
• Let cool completely. Cover and let cornbread sit a couple of days before proceeding with the dressing. Or crumble the cornbread up and toast it in the oven to dry it out in order to use it the same day for dressing.
• Preheat oven to 350 F. Grease a 9x13 pan. Set aside.
• In a large bowl, crumble up the cornbread and set aside.
• In a large skillet, melt the butter.
• Add the celery, onions, green bell pepper, and red bell pepper.
• Saute until tender.
• Stir the vegetables into the cornbread.
• Stir in the prepared chicken thighs and breadcrumbs.
• Stir in enough chicken broth to make the mixture really wet and slightly soupy. (I usually need about 3 1/2 cups)
• Add poultry seasoning, sage, and black pepper.
• Taste the mixture and adjust the seasonings if needed. It should taste exactly how you prefer your dressing to taste.
• Once satisfied with the taste, add eggs.
• Spread mixture evenly into prepared dish.
• Bake for 45-55 minutes.
• Remove from oven and let cool.
• Serve.

GRANDMA'S CORNBREAD DRESSING

Steps:

• Preheat oven to 400°. In a large bowl, whisk flour, cornmeal, baking powder and salt. In another bowl, whisk eggs and buttermilk. Pour oil into an 8-in. ovenproof skillet; place skillet in oven 4 minutes., Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened., Carefully tilt and rotate skillet to coat bottom with oil; add batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Reduce oven setting to 350°. For dressing, in a large skillet, heat oil over medium-high heat. Add onion and celery; cook and stir 4-6 minutes or until tender. Remove from heat. Coarsely crumble cornbread into skillet; toss to combine. In a small bowl, whisk eggs, condensed soup and seasonings; stir into bread mixture. Stir in broth., Transfer to a greased 13x9-in. baking dish. Bake 45-55 minutes or until lightly browned.

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.

GRANDMA STANDARD'S CORNBREAD DRESSING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Place the cornbread cubes into a large bowl. Set aside until needed.
• Place the chicken breasts in a pot and cover with water. Add salt to taste. Bring to a boil, and cook until the chicken is no longer pink and juices run clear. Remove the chicken breasts from the pan, reserving at least 2 cups of the chicken broth. When cool enough to handle, remove the skin and debone, discarding the skin and bones.
• Mix the onion, chicken broth, and red pepper with the cornbread; mash the mixture using a hand masher. Season to taste with sage, salt, and black pepper, adding a little at a time. Stir in the chicken. Spoon the mixture into the prepared baking dish.
• Bake in preheated oven until top is golden brown, about 45 minutes.