Grannys Cornbread Dressing Recipes

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.

GRANNY'S SOUTHERN CORNBREAD DRESSING

Steps:

• Heat oven to 400 degrees .
• Make cornbread by mixing cornmeal, flour, oil, eggs, buttermilk and milk.
• Stir until well blended. Stir in celery and onion.
• If the batter is too thick, add more milk. (should be pourable).
• Pour into greased hot iron skillet (if you have one, if not get one, they aren't expensive and you can get them at Wal Mart. I have one I use just for cornbread!).
• Bake for 30 minutes or until top is light brown.
• When done and cooled down a bit. Crumble into a large bowl.
• Add bread pieces, butter and seasonings. Mix well.
• Start adding chicken or turkey broth, stirring and adding more broth as needed. (important: add broth until you think it is just right, then add more. It will soak up and dry out in the oven).
• Adjust seasoning to taste. (appoint someone special).
• Pour into a grease 13x9-inch (3-quart) baking dish or pan.
• Bake at 400 degrees for 30 minutes or until golden brown. Serve with gravy.
• Note: Broth made from boiling a hen will be best but canned will work.

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.

GRANNY'S CORNBREAD DRESSING

Steps:

• Cook and crumble cornbread and biscuits 2 days ahead and allow to dry out.
• Boil and chop 6 eggs.
• Saute chopped onion and chopped celery in butter until clear.
• (you can boil and chop the eggs and sauté onion and celery the day before serving).
• In extra-large bowl mix everything together (except cornbread & biscuits).
• Mix well and stir in crumbled cornbread and biscuits.
• Butter 2 9 x 13 roasting pans. Bake at 375 for 45 minutes to 1 hour. Serves 30-35.
• I like to cook until the sides are brown and crusty, so, depending on your oven you may want to bake for 15 -20 minutes longer.

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.

GRANNA'S CORNBREAD DRESSING

Steps:

• 1. Prepare and bake all three cornbread packages according to package directions. Cool completely after.
• 2. Shred the bread, about the size of a quarter, and measure the amount needed, then spread on a bake tray to toast in-oven. No need to brown them. Shouldn't take any longer than 10 minutes at 350°.
• 3. Dice onion, boiled eggs, and celery, then combine in a large mixing bowl. We don't cook down the veggies in our family. This will later be the same bowl you'll add your dry components to. Make this a deep big bowl.
• 4. Break up cornbread and combine with the diced vegetables and eggs; then toasted bread. Toss with your clean hands till it looks even.
• 5. Now pour all of yours broths into the bowl, add your pepper, salt, and sage and stir till the sage is well broken up. Empty the bowl mixture into your baking pan.
• 6. Level the pan out, then place your pan in the oven thats been heated to 350 degrees, and bake for 1 hour. Check toward the end, using the toothpick test. This should slice and move from pan to plate pretty solid, if it looks giggly when you pound the bottom, cook for another 15 minutes.