Best Bills Cornbread Stuffing 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.

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.

THE REAL CRACKER BARREL CORNBREAD STUFFING

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Mix onion, celery, grated cornbread and biscuits, parsley, poultry seasoning, sage and pepper in a large mixing bowl.
• Add melted margarine to mixture.
• Stir until well blended.
• Add Chicken broth to dry ingredients and mix well. The dressing should have a wet but not soupy consistency like a quick bread batter (banana bread/corn bread).
• Divide mixture evenly into two (8 x 8 inch) pans sprayed with non-stick spray.
• Bake uncovered for 1 hour at 400 degrees Fahrenheit or until lightly brown on the top.
• Remove from oven and enjoy!
• Tips for great Dressing:.
• Grate biscuits and corn muffins in a food processor until coarsely ground or using the largest holes on your hand grater.

CORNBREAD DRESSING

Steps:

• Preheat oven to 375°. For cornbread, in a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, whisk egg, water, milk and oil. Stir into flour mixture just until blended. Transfer to a greased 8-in. square baking pan. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool in pan on a wire rack. Crumble into a large bowl. Reduce oven temperature to 350°. , For stuffing, stir bread cubes into cornbread crumbs. In a nonstick skillet, cook celery and onion in oil until tender, about 6 minutes. Stir into cornbread mixture. , In a small bowl, dissolve bouillon in water. In a large bowl, combine the broth, egg, seasonings and bouillon mixture. Pour over cornbread mixture; toss to coat evenly., Transfer to a greased 13x9x2-in. baking dish. Cover and bake 20 minutes. Uncover; bake until lightly browned, 25-30 minutes longer.

LUBY'S CAFETERIA CORNBREAD DRESSING OR STUFFING

Steps:

• In large bowl, combine breads and broth; mix well and let stand for 15 minutes.
• Preheat oven to 375°F and lightly spray or grease a 2-quart casserole dish.
• Add celery, onion, butter, oil, sage, seasoned salt, and pepper to bread mixture. Toss lightly to coat evenly.
• In small bowl, beat eggs until foamy.
• Fold into bread mixture.
• Transfer to prepared casserole dish.
• Bake 50 to 65 minutes or until top is golden brown.

CORNBREAD STUFFING SOUTHERN STYLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
• In a medium bowl combine muffin mix, corn, eggs, yogurt and milk; stir just until moistened. Pour into prepared pan.
• Bake in preheated oven for 20 minutes, or until golden brown.
• Meanwhile, in a large saucepan over medium heat, melt butter and saute onion, celery, green pepper and garlic. When onions are tender stir in thyme, basil, oregano, salt, pepper, cayenne and broth. Bring to a boil and then remove from heat.
• Crumble the cornbread and stir into broth mixture; mix well. Add more broth or more bread, as necessary, to achieve desired consistency.