Grannys Cornbread Dressing Recipes

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GRANDMA'S CORNBREAD DRESSING



Grandma's Cornbread Dressing image

Growing up, we didn't have turkey. We had chicken, chopped and baked in my grandmother's dressing. Now we leave out the chicken and keep the cornbread dressing. -Suzanne Mohme, Bastrop, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 12 servings.

Number Of Ingredients 17

1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
2 large eggs, room temperature
1 cup buttermilk
1/4 cup canola oil
DRESSING:
1 tablespoon canola oil
1 medium onion, chopped
2 celery ribs, chopped
3 large eggs
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3 teaspoons poultry seasoning
1 teaspoon pepper
1/2 teaspoon salt
2 cups chicken broth

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.

Nutrition Facts : Calories 236 calories, Fat 12g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 969mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

GRANNY'S SOUTHERN CORNBREAD DRESSING



Granny's Southern Cornbread Dressing image

This is how the last 5 generations of our family have made cornbread dressing. Surprised not to see this on Zar. So here is my family recipe. I was always the official taste tester. Before it went into the oven my mom would give me a bowl of it. I would tell her what seasonings needed adjusting. It became a ritual. LOL The cornbread is baked with the onion and celery in it. Really makes a difference to taste.

Provided by debbies dishes

Categories     < 4 Hours

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 14

2 cups cornmeal (White Lily the best)
1 cup self rising flour (again White Lily is best)
1/3 cup oil
1/2 cup celery, chopped
1 onion, chopped
1 cup buttermilk
1 cup milk (more if needed)
2 eggs
4 slices bread, toasted and torn into small pieces
1 teaspoon dried sage (to taste)
1 teaspoon pepper (to taste)
3 cups hot chicken broth (more if needed)
1 tablespoon salt (to taste)
1/3 cup butter, melted

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.

Nutrition Facts : Calories 335.5, Fat 17.3, SaturatedFat 6.2, Cholesterol 63, Sodium 1265.5, Carbohydrate 37.2, Fiber 2.7, Sugar 2.6, Protein 8.6

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

GRANNY'S CORNBREAD DRESSING



Granny's Cornbread Dressing image

My precious mother didn't have a written recipe for her cornbread dressing.... so, after a few attempts to get it right, I think I am pretty close. She always made the most wonderful chicken and dressing every Thanksgiving of my life, until 1985. Sadly, she passed away on Thanksgiving day 1985 . Our family still gathers to celebrate her life and all that we are thankful for. I hope you enjoy this recipe as much as we have.

Provided by Carols Kitchen

Categories     Thanksgiving

Time 45m

Yield 30-35 serving(s)

Number Of Ingredients 13

12 cups cornbread, baked and crumbled
6 cups biscuits, baked and crumbled
1 cup butter
3 cups celery, chopped
4 cups onions, chopped
6 eggs, boiled and chopped
6 eggs, uncooked
4 teaspoons salt
2 1/2 teaspoons pepper
3 teaspoons poultry seasoning
1/2 teaspoon sage
9 cups chicken stock
3 cups milk

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



Grandma Standard's Cornbread Dressing image

This is a family heirloom recipe passed down from my great grandmother, Ollie Joe Standard, who got it from her mother, and so on and so on. Most people only fix dressing for Thanksgiving or other holidays, but we love this so much we eat it all year round. Hope you all like it, too!

Provided by Chrisie

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 1h15m

Yield 15

Number Of Ingredients 7

3 (9x9 inch) pans cornbread, cut into small cubes
3 bone-in chicken breast halves, with skin
1 large onion, chopped
2 cups chicken broth, or as needed
½ teaspoon cayenne pepper, or to taste
½ teaspoon crumbled dried sage, or amount to taste
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 415.7 calories, Carbohydrate 50.8 g, Cholesterol 77.4 mg, Fat 15 g, Fiber 4.4 g, Protein 18.4 g, SaturatedFat 4.7 g, Sodium 811.5 mg, Sugar 7.9 g

GRANNA'S CORNBREAD DRESSING



Granna's Cornbread Dressing image

This an old family recipe from my Dad's mother, Velma. Its a Christmas/Thanksgiving cornbread dressing that absolutely everyone loves, and she would be so flattered knowing. This recipe is a very very moist dressing, despite during prep it seems like it may turn out dry! Temps for cooking will vary on your sea level, so bake...

Provided by Carly Baughman

Categories     Other Main Dishes

Time 2h

Number Of Ingredients 10

1 1/2 c onion, diced
1/2 c celery, diced
2 eggs, hard boiled, diced
10 c bread, torn, dry
3 pkg cornbread
1 1/2 tsp rubbed sage
1 tsp salt
1 tsp pepper
4 can(s) chicken broth
1/2 c turkey broth

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.

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