Laura Bushs Corn Bread Dressing Recipes

LAURA BUSH'S CORNBREAD DRESSING

Steps:

• To make the cornbread, heat oven to 450 degrees. Heat oil in 9-by-13-inch metal baking pan in oven until very hot. Mix cornmeal, flour, baking powder, sugar and salt in bowl. Stir in beaten eggs and milk; then pour hot oil into batter, and mix. Pour into pan, and bake 20 to 25 minutes or until golden.
• To make the dressing, reduce oven temperature to 350. Crumble cornbread. Sauté onion and celery in 12 tablespoons butter and the olive oil until soft. In a bowl, mix with cornbread, sage, salt and pepper, and place in a 9-by-12-inch glass baking dish.
• Melt remaining 4 tablespoons butter, and drizzle over cornbread. Spoon turkey stock over cornbread. (Dish can be prepared a day or two in advance up to this point. Refrigerate, then bring to room temperature before baking.) Cover with foil, and bake 20 minutes; remove foil, and bake another 10 minutes, until brown. If dressing seems too dry, drizzle with more stock and butter.

LAURA BUSH CORNBREAD DRESSING

Steps:

• To make the cornbread, heat oven to 450 degrees. Heat oil in 9-by-13-inch metal baking pan in oven until very hot. Mix cornmeal, flour, baking powder, sugar and salt in bowl. Stir in beaten eggs and milk; then pour hot oil into batter, and mix. Pour into pan, and bake 20 to 25 minutes or until golden.
• To make the dressing, reduce oven temperature to 350. Crumble cornbread. Sauté onion and celery in 12 tablespoons butter and the olive oil until soft. In a bowl, mix with cornbread, sage, salt and pepper, and place in a 9-by-12-inch glass baking dish.
• Melt remaining 4 tablespoons butter, and drizzle over cornbread. Spoon turkey stock over cornbread. (Dish can be prepared a day or two in advance up to this point. Refrigerate, then bring to room temperature before baking.) Cover with foil, and bake 20 minutes; remove foil, and bake another 10 minutes, until brown. If dressing seems too dry, drizzle with more stock and butter.

GINGER HONEY CORNBREAD RECIPE

Steps:

• Preheat the oven to 400°F. When the temperature has reached 400°F, place a 9"-pre-seasoned cast iron skillet in the oven and heat it while preparing the cornbread batter. In a bowl, combine the flour, corn starch, baking powder, baking soda and salt. Sift the dry ingredients. Using an electric mixer, whisk the eggs with granulated sugar until you get a pale, yellow foam. Add the grated ginger, ginger honey and root beer. Using a wooden spatula, continuously stir while adding the dry ingredient mix, corn meal, butter, 1 tablespoon of candied ginger, milk, brown sugar and 2 tablespoons of oil. Stir well until smooth and wet. Do NOT over-mix for a light result. Open the oven and remove the skillet. Immediately brush the hot skillet with 2 tablespoons of oil, greasing the inside. Transfer the cornbread batter into the hot skillet. Bake for about 10 minutes at 375°F, then lower the heat to 350°F for another 20 minutes. Open the oven; sprinkle with the remaining candied ginger, rotate the skillet for a homogenous result and cook for an additional 10-15 minutes. A skewer or a toothpick inserted into the cornbread should come out clean. Remove from the oven. Allow to cool. Flip out the cornbread, then transfer to a cooling rack.

LAURA BUSH'S CORN BREAD DRESSING RECIPE

Steps:

• 1. Corn Bread: Heat oven to 450. Pour oil into 13 x 9 x 2 inch metal baking pan. Heat oil in oven until very hot, 5 minutes. 2. In large bowl, mix cornmeal, flour, baking powder, sugar, salt. Stir in eggs, milk. Carefully pour oil into cornmeal mixture; mix. Pour into heated pan. 3.Bake at 450 20 to 25 minutes, until golden. Let stand 10 minutes then crumble. 4. Dressing: Reduce oven to 350. In large skillet, saute onion and celery in 12 tbs. butter and the olive oil until vegetables are softened, about 7 minutes. 5. In bowl, mix onion mixture, sage, salt, pepper, bread. Spoon in 13 x 9 x 2-in. glass baking dish. Melt remaining butter; drizzle over top, with stock. Cover with foil. Bake at 350 for 20 minutes. Remove foil; bake 10 minutes, until browned. 1 1/2 TBS. SAGE AND POULTRY SEASONING + 3/4 TSP. SAGE. 2 1/2 CUBES BUTTER, 2/12 CANS MILK, 1 CAN MUSHROOM AND CREAM OF CHICKEN SOUP.

LAURA BUSH'S CORNBREAD DRESSING

Steps:

• Cornbread: Preheat oven to 450. Pout oil into 9 x 13 pan; heat in oven. Mix wet and dry ingredients separately; combine. Stir in hot oil; pour all back into pan and bake 20-25 min. Cool on rack. Crumble into large bowl. Dressing: Saute onions and celery in 12 T of the butter and the olive oil until soft. Add to crumbled cornbread. Add salt, pepper and sage. Put in 9 x 13 pan. Melt remaining butter and drizzle over pan. Spoon turkey stock over the top. (Can be cooled to room temperature, covered and refrigerated for up to 2 days.) Bring to room temperature. Preheat oven to 350. Cover with foil, bake 20 min. Remove foil and continue baking 10 more min or until lightly browned.