Texas Cornbread Dressing Recipes

GRANDMA'S CORNBREAD DRESSING

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.

MOMMA'S CORNBREAD DRESSING

Steps:

• Prepare cornbread according to directions on package. Cool and crumble. Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the crumbled corn bread, onion, garlic, celery and eggs. Gently stir. Sprinkle with salt, pepper and sage.
• Add the chicken and turkey broth 1 cup at a time until the cornbread becomes moist but not wet.
• Place stuffing into a Dutch oven or loosely pack into a turkey. Bake for 1 hour or until stuffing reaches a temperature of 175 degrees F (80 degrees C).

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.

TEXAS CORNBREAD -

Steps:

• Preheat oven to 425º F. Grease generously a 10-inch cast iron skillet, or a 9-inch square baking pan.
• In a large bowl, whisk together milk, buttermilk, eggs and oil until blended.
• Add cornmeal, flour, sugar, baking powder and salt. Mix just until dry ingredients are moistened.
• Pour into greased pan and bake 20 to 25 minutes or until golden brown and a wooden toothpick inserted into center comes out clean.
• Cool and cut in 3 inch - 9 squares.

LITTLE TEXAS CORNBREAD

Steps:

• In a large bowl, combine the cornmeal, cheese and baking powder. In another bowl, combine the eggs, corn, sour cream, oil and chilies. Stir into dry ingredients just until moistened. , Pour into a greased 8-in. square baking pan. Bake at 400° for 30-35 minutes or until a toothpick comes out clean. Serve warm. Refrigerate leftovers.

CORNBREAD DRESSING RECIPE

Steps:

• Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425° for 4 minutes.
• Stir together cornmeal and flour; whisk in 3 eggs and buttermilk.
• Pour hot butter into batter, and stir until blended. Pour batter into pan.
• Bake at 425° for 30 minutes or until golden brown. Cool. Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.
• Melt remaining 1/2 cup butter in a skillet over medium heat; add onions and celery, and sauté 5 minutes. Stir in sage, parsley, and seasoned pepper; sauté 1 minute. Remove from heat, and stir into cornbread mixture.
• Whisk together chicken broth and remaining 4 eggs; stir into cornbread mixture. Pour evenly into 1 lightly greased 13- x 9-inch pan and 1 lightly greased 8-inch square pan.
• Bake at 400° for 35 to 40 minutes or until golden brown.

TEXAS CORNBREAD DRESSING

Steps:

• 1. START WITH BAKING AS DIRECTED W/ TH CORNBREAD. I PLACE IN FRIDE OVERNIGHT.
• 2. CRUMBLE THE CORNBREAD AND THEN CHOP THE REST OF THE INGREDEINTS ADD EVERYTHING, THEN BAKE FOR 1 HOUR.
• 3. WE Allway's have cranberry's with it !!!