Southern Cornbread Stuffing Recipes

SOUTHERN CORNBREAD DRESSING

Steps:

• Place the chicken breast halves in a large saucepan with enough water to cover. Bring to a boil. Cook 1 hour, or until the meat is tender and easily shredded. Shred chicken and set aside. Reserve 4 to 6 cups of the remaining broth.
• Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.
• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.
• Stir the onions and celery into the bread mixture. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Blend with a potato masher until the mixture is the consistency of gelatin. Use more of the reserved broth as necessary to attain desired consistency. Transfer to a 9x13 inch baking dish.
• Bake in the preheated oven 30 minutes, or until golden brown.

SOUTHERN CORNBREAD DRESSING

Steps:

• Preheat oven to 400 degrees and prepare an 8x8 baking dish with cooking spray.
• In a large bowl, whisk together cornmeal, flour, sugar, baking powder and salt.
• Add buttermilk, eggs and butter, stirring until all is wet. Do not overmix.
• Transfer into prepared pan.
• Bake for 20-30 or until toothpick inserted in the center comes out clean.
• Allow to cool fully before cutting.
• Cut into 1-2 inch cubes. Heat oven to 250 degrees and toast in a single layer for 30-40 minutes.
• Preheat oven to 350 degrees and prepare a 9x13 baking dish (or other 3 quart casserole dish) with cooking spray.
• In a large skillet, melt butter over medium heat.
• Add onions and celery, cooking approximately 3-4 minutes or until they start to soften.
• Remove from heat and add parsley, sage, thyme, garlic powder, onion powder, coarse sea salt and ground black pepper, stirring well.
• In a large mixing bowl, toss hot onion mix with toasted cornbread and stuffing cubes. Word to the wise, use a larger bowl that you think you need.
• Add beat eggs, tossing to combine. Gradually add broth to cornbread mixture. You might not need all of the broth. Use less for a crunchy dressing and more for a softer, cake-like dressing.
• Transfer to prepared baking dish.
• Bake, uncovered, for 20-25 minutes or until golden brown.
• Remove from oven and serve immediately.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings.

SOUTHERN CORNBREAD DRESSING

Steps:

• Preheat oven to 350°. In a large bowl, combine first 10 ingredients. In another bowl, whisk eggs and broth. Add to bread mixture; stir until moistened., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 40-45 minutes or until lightly browned and a thermometer inserted in the center reads 160°.

SOUTHERN CORNBREAD DRESSING

Steps:

• Preheat oven to 400°. Melt butter in a large skillet over medium-high heat; add celery and onions, and sauté 5 to 6 minutes or until onions are tender. Stir in sage, and sauté 1 minute.
• Stir together Cornbread Crumbles and breadcrumbs in a large bowl. Stir in eggs, next 2 ingredients, and celery mixture, stirring until blended. Divide cornbread mixture between 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish.
• Bake at 400° for 45 to 55 minutes or until set and golden brown.

REAL SOUTHERN HERBED CORNBREAD STUFFING

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place crumbled cornbread into a large bowl.
• Melt butter in a skillet over medium heat and saute onion, apple, and celery until onion is soft and translucent, about 5 minutes. Add to crumbled cornbread. Season with sage, parsley, rosemary, thyme, marjoram, and salt. Add turkey broth 1 cup at a time and stir after each addition until stuffing is moist. Adjust turkey broth amount to your liking, less if you like the stuffing a little drier or more of you like it more moist. Place stuffing in a large baking pan.
• Bake in the preheated oven for 45 minutes, turning stuffing over every 20 minutes by scraping the bottom of the pan.

CORNBREAD

Steps:

• Preheat oven to 425 degrees F. Place 9" cast iron skillet in oven as it is preheating.
• Mix dry ingredients in a bowl and set aside.
• In a separate bowl mix milk, egg and oil until blended.
• Combine wet ingredients with dry ingredients and stir until moistened and fairly smooth (about 1 minute.)
• Carefully remove hot skillet from preheating oven and grease with butter. Pour batter into skillet and bake 20 to 23 minutes or until toothpick inserted in the center comes out clean.
• When cornbread is baked, remove from oven and set aside to cool.
• Cut into 1/2" squares and turn onto large baking sheet and allow to air-dry overnight.