Best Calico Corn Bread Dressing Recipes

Calico Corn Bread Dressing (Taste of Home) image

Provided by AmyZoe

Time 1h10m

Yield 58 serving(s)

Number Of Ingredients 18

4 cups all-purpose flour
4 cups yellow cornmeal
2 tablespoons baking powder plus 2 tsp baking powder
2 teaspoons salt
4 eggs
4 cups milk
1 cup vegetable oil
4 lbs bulk pork sausage
5 cups water
8 cups sliced celery
2 medium green peppers, chopped
2 tablespoons dried minced garlic plus 1 1/2 tsp instant minced garlic
2 teaspoons pepper
1/4 teaspoon cayenne pepper
24 slices white bread, cubed
6 (14 1/2 ounce) cans chicken broth
2 bunches green onions, sliced
1/4 cup minced sliced parsley

Steps:

In a large bowl, combine flour, cornmeal, baking powder, and salt.
In another large bowl, whisk the eggs, milk, and oil and stir into dry ingredients just until softened.
Pour the batter into 2 greased 13x9x2 inch pans.
Bake at 425 for 15 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks.
In a soup kettle, cook sausage over medium heat until no longer pink and drain.
Stir in the water, celery, green peppers, garlic, pepper, and cayenne.
Bring to a boil and reduce heat. Cover and simmer 5 to 7 minutes or until vegetables are crisp tender.
In a very large bowl, crumble corn bread into 1/2 inch pieces. Stir in the white bread, broth, onions, and parsley.
Divide among 4 greased pans and cover and bake at 350 for 25 minutes. Uncover and bake 10 to 15 minutes longer or until slightly browned.

Nutrition Facts : Calories 243.8, Fat 12.2, SaturatedFat 3.6, Cholesterol 44.6, Sodium 362.4, Carbohydrate 20.4, Fiber 1.5, Sugar 1.1, Protein 12.6

Calico Corn Bread Dressing Recipe image

Provided by @MakeItYours

Number Of Ingredients 20

Ingredients
4 cups all-purpose flour
4 cups yellow cornmeal
2 tablespoons plus 2 teaspoons baking powder
2 teaspoons salt
4 eggs
4 cups milk
1 cup canola oil
DRESSING:
4 pounds bulk pork sausage
5 cups water
8 cups sliced celery (about 1-1/2 bunches)
2 medium green peppers, chopped
2 tablespoons plus 1-1/2 teaspoons dried minced garlic
2 teaspoons pepper
1/4 teaspoon cayenne pepper
24 slices white bread, cubed
6 cans (14-1/2 ounces each) chicken broth
2 bunches green onions, sliced
1/4 cup minced fresh parsley

Steps:

In a large bowl, combine the flour, cornmeal, baking powder and salt. In another large bowl, whisk the eggs, milk and oil; stir into dry ingredients just until moistened.
Pour into two greased 13-in. x 9-in. baking dishes. Bake at 425° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks.
In a two Dutch ovens, cook sausage over medium heat until no longer pink; drain. Stir in the water, celery, green peppers, garlic, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are crisp-tender.
In several large bowls, crumble corn bread into 1/2-in. pieces. Stir in the white bread, broth, onions and parsley. Add sausage mixture. Divide among four greased 13-in. x 9-in. baking dishes.
Cover and bake at 350° for 25 minutes. Uncover; bake 10-15 minutes longer or until lightly browned. Yield: 58 servings (3/4 cup each).