Quick Corn Bread Dressing Recipes

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.

CORNBREAD

Steps:

• Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
• In a 1-quart saucepan, heat the butter over low heat until melted.
• In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
• Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

QUICK CORN BREAD DRESSING

Steps:

• Preheat oven to 375°. In a large bowl, combine stuffing, onion, celery, corn and water. Spoon into a greased 8-in. square baking dish. Combine butter and mustard; drizzle over stuffing. Bake, uncovered, 20 minutes or until heated through.

SOUTHERN CORNBREAD DRESSING

Steps:

• Preheat the oven to 400. Line a 12-cup muffin tin with 12 liners, or have ready an 8x8" square dish.
• In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
• In a glass measuring cup, beat the eggs into the buttermilk and add to the dry ingredients.
• Stir until combined, and then stir in the melted butter.
• Divide the batter between the muffin cups and bake for 12-13 minutes. The muffins are done when the tops spring back when pressed on.
• Let the muffins cool completely.
• Keep the oven at 400.
• Now, make the stuffing: crumble the cornbread muffins into a large bowl. Large chunks are okay.
• Dice the bread into 1" cubes, and add it to the bowl.
• Stir in the salt and spices. You can do this a day ahead of time, and let it sit out on the counter to go stale overnight. Or, you can dry it in the oven while it preheats.
• Next, in a small saucepan, add the celery, onion, water, and butter. Saute over medium-high heat for about 5 minutes, just to soften the veggies. There will be a lot of liquid in the pan.
• Pour the liquid over the cornbread and bread cubes. Stir well.
• Stir the chicken broth into the bowl.
• Next, beat the eggs into the milk, and it to the bowl, too.
• Stir everything together very well.
• Pour into an 8x8" pan (or equivalent). Do not smooth the top--rough edges are desirable.
• Bake for 20 minutes. Let cool 10 minutes before slicing and serving.

THE BEST HOMEMADE CORNBREAD RECIPE

Steps:

• Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees.
• In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
• Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
• Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
• Serve hot.

CORNBREAD DRESSING RECIPE

Steps:

• Preheat oven to 350°F.
• Melt butter in a large skillet. Add onion, celery, poultry seasoning, and sage. Cook over medium heat until tender (do not brown). Cool.
• Place cornbread and bread in a large bowl with celery & onion mixture, parsley, and salt & pepper.
• Combine eggs and 2 cups chicken broth, whisking until smooth.
• Drizzle bread cubes with egg mixture, gently tossing just until moistened. Add more broth if needed to moisten the mixture, allowing the mixture to stand a few minutes between each addition to soak up the moisture.
• Place in a greased 2qt baking dish. Bake uncovered for 35-40 minutes or until heated through.

CORNBREAD DRESSING

Steps:

• Preheat the oven to 400 degrees F. Spray a 7" x 11" or 8" x 8" baking dish with nonstick cooking spray.
• Melt the butter in a medium saucepan. Add the chopped onion and celery. Sauté until the onion is translucent.
• Add the salt and pepper. Give it a quick stir.
• Remove from the heat, add the sage, and stir again. Set it aside.
• Pour the crumbled cornbread and bread into a large mixing bowl.
• In a small bowl, whisk the egg and milk until it is well mixed. Pour the mixture into the large bowl with the cornbread and mix.
• Slowly add the broth and stir.
• Now add the sautéed onion and celery.
• Pour the entire mixture into the baking dish and bake for approximately 25 minutes, until the top has turned a medium golden brown.

QUICK CORN BREAD

Steps:

• Heat oven to 400 degrees F. Spray a 9-inch square baking pan with non-stick cooking spray.
• Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Set aside.
• In a separate smaller bowl, whisk together milk, oil and egg or egg whites. Pour the wet ingredients over the dry and, using a fork, stir until just combined. Do not overmix. Spread batter evenly in pan and bake 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cut into squares or triangles and serve immediately.

CORNBREAD DRESSING

Steps:

• Preheat oven to 375 degrees F.
• In a large skillet over medium heat, melt 2 tablespoons of the butter; add the onions and season with salt and pepper, to taste. Cook, stirring often, until light golden, about 6 to 8 minutes and remove from the pan to a small plate. Raise the heat to medium-high and add the water, scraping up the brown bits from the bottom of the skillet and allowing the water to simmer just a couple of minutes to infuse in the onion flavor. Remove from the heat.
• Put the cornbread in a large mixing bowl. Melt the remaining 6 tablespoons butter in a small pan over medium heat and let it bubble until the milk solids to start to turn golden. Add the sage leaves and briefly fry until beginning to crisp, about 30 seconds. With a slotted spoon, remove sage and put on top of cornbread to drain and crisp. Remove the butter from the heat. Add the eggs and cooked onions to the cornbread and pour the browned butter over the mixture. Season with salt and pepper, to taste. Add the onion infused water, a tablespoon at a time, gently folding, until cornbread is evenly moistened but not soggy. Pour the dressing into a 9 by 11-inch baking dish and bake in the preheated oven until the top is golden brown in color and the dressing is set in the middle, about 30 minutes.