Best Buttermilk Cornbread Dressing Recipes

Cornbread Salad with Buttermilk-Chive Dressing and Maple Bacon image

Provided by Trisha Yearwood

Time 1h40m

Yield 6 servings

Number Of Ingredients 23

1/2 cup buttermilk
1/4 cup sour cream
1/4 cup mayonnaise
1/2 lemon, juiced
3 tablespoons thinly sliced chives
1 garlic clove, minced
Kosher salt and freshly ground black pepper
Cooking spray, for spraying the wire rack
9 slices thick-cut bacon
3 tablespoons maple syrup
1/4 cup brown sugar
Pinch cayenne pepper
6 cups torn romaine lettuce pieces
1 cup grape tomatoes, chopped
1 small red bell pepper, finely chopped
1 medium sweet onion, such as Vidalia, finely chopped
2 cups crumbled Sour Cream Cornbread, recipe follows
Cooking spray, for spraying the skillet
One 15-ounce can creamed corn
1 1/4 cups self-rising buttermilk cornmeal mix
1 cup sour cream
1/4 cup vegetable oil
3 large eggs

Steps:

For the buttermilk-chive dressing: Combine the buttermilk, sour cream, mayonnaise and lemon juice in a small bowl and whisk well. Stir in the chives and garlic and season with salt and pepper. Refrigerate until ready to serve.
For the maple-glazed bacon: Preheat the oven to 350 degrees F. Set a wire rack in a baking sheet and spray the rack with cooking spray.
Lay the bacon slices in 1 layer on the wire rack and brush with the maple syrup. Sprinkle over the brown sugar and cayenne. Bake until dark brown and crispy, 20 to 30 minutes. Let cool slightly, then crumble.
For the salad: Layer the ingredients in a large salad bowl beginning with the lettuce, then adding the tomatoes, bell pepper and onion.
When ready to serve, add in the crumbled Sour Cream Cornbread, pour the dressing over the salad and sprinkle the bacon on top.
Preheat the oven to 450 degrees F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
In a medium mixing bowl, combine the creamed corn, cornmeal mix, sour cream, oil and eggs. Pour the mixture into the skillet and bake until lightly brown, about 30 minutes.

Buttermilk Cornbread for Cornbread Dressing image

Provided by Martha Stewart

Yield Makes one 8-inch square

Number Of Ingredients 7

4 tablespoons melted butter, plus more for pan
2 1/2 cups yellow cornmeal
1 1/4 teaspoons salt
1 teaspoon sugar
4 teaspoons baking powder
3 large eggs
1 1/4 cups buttermilk, room temperature

Steps:

Preheat oven to 425 degrees. Butter an 8-inch square baking pan, and set aside. Whisk together cornmeal, salt, sugar, and baking powder in a medium bowl.
In a separate bowl, whisk together the eggs, buttermilk, and melted butter. Add this mixture to cornmeal mixture, and stir until well combined.
Pour batter into prepared pan. Bake until golden and a cake tester inserted in the center comes out clean, about 25 minutes. Transfer to a wire rack to cool slightly before removing from pan.

SOUTHERN BUTTERMILK CORNBREAD CHICKEN & DRESSING image

Yield 1 large pan

Number Of Ingredients 22

Cornbread:
¾ cup self rising meal
¾ cup self rising flour
½ teaspoon baking powder
lots of whole buttermilk
½ stick of butter
(I won't lie. Sometimes I cheat and use buttermilk cornbread mix.)
Dressing:
Boil a chicken with celery then debone
1 stick of butter
Salt & pepper
Sage
1 large onion
1 bell pepper
3 stalks of celery
1 can cream of chicken soup
1 can cream of mushroom soup
3 boiled eggs, cut in pieces
4 raw eggs
3-4 buttermilk biscuits (homemade or Mary B's)
Cooked and crumbled cornbread (from above)
Chicken Broth from boiled chicken until it become soupy

Steps:

Obviously, cook the cornbread and biscuits first, then crumble. Add chicken and remaining ingredients. I usually mix this in a huge gumbo pot, then pour it into the pan, simply because it's easier to mix and the largest bowl I have isn't big enough to hold it. Bake it at 400 degrees for about 45 minutes to an hour. Don't let it get to brown around the edges or too dry in the center.

BUTTERMILK CORNBREAD DRESSING image

Yield 8 people

Number Of Ingredients 22

Buttermilk Corn Bread
1 1/2 cups corn meal
3 tbsp flour
1 tsp salt
1 tsp baking soda
2 cups buttermilk
1 egg
3 tbsp cooking oil
Butter Milk Corn Bread Dressing
3 skillets of cornbread
4 slies of white bread
1 shallot
2 stalks celery
1/2 onion
1 garlic clove
1/2 green bell pepper
1/2 cup parsely
1 tsp sage
1 tsp poultry seasoning
1 tsp garlic salt
1 - 2 cups chicken stock
1/2 cup (?) of Savoie's dressing mix

Steps:

For the corn bread, mix all the ingredients together and bake in a skillet at 350 degrees for 25 minutes. For corn bread dressing, saute shallots, celery bell pepper and garlic. Mix all the ingredients together and add chicken stock and savoie's dressing mix.. Bake in a pan at 375 degrees for 1 hour.