Seminole Corn 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.

SEMINOLE CORN DRESSING

Steps:

• 1. Saute' the onions and celery (do not brown) in the Lard. Put in a large bowl with the drained corn and breads.
• 2. Beat the eggs well and add spices and liquids, beat until well mixed. Pour this over the vegetables/bread mixture. Toss together.
• 3. Bake this is baking pan covered at 350 degrees for 20 minutes, and uncovered for additional 15 minutes.
• 4. *** Use your dressing/stuffing directions for cooking times with meats. This is excellent for stuffed pork chops.

CREAMY SWEET CORN SALAD

Steps:

• Combine corn, celery, green pepper, and tomatoes in a large bowl.
• In a separate small bowl combine remaining ingredients. Taste and add additional vinegar or sugar as desired.
• Pour dressing mix over the vegetables and stir to combine.
• Cover salad and refrigerate at least 2 hours.

DOUBLE CORN DRESSING

Steps:

• In a large bowl, combine the stuffing, onion, sweet peppers and seasonings. Add the eggs, corn and butter; toss to coat. Stir in enough broth to achieve desired moistness. , Spoon into a 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes or until a thermometer reads 160°. Uncover; bake 15-20 minutes longer or until golden brown.

SEMINOLE PUMPKIN BREAD

Steps:

• Cook, peel and mash the sugar pumpkin.
• Sift flour, baking powder and baking soda together. Gradually add pumpkin, sugar and water to make a soft dough.
• When it just holds together, knead several minutes. Divide dough into 4 - 6 equal parts. Knead each portion again several minutes or until it becomes a soft, smooth ball. Roll out each portion 1/4 inch thick. Another method is to pinch off small pieces of dough and form into individual cakes 2 - 3 inch across.
• In a large iron skillet, fry in very hot vegetable oil (about 1inch in depth) until brown on one side. Flip over and brown other side. The bread will puff up and get crisp and chewy. Sprinkle with granulated sugar.

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.