Best Cornbread Southern Style Ala Nita Recipes

Cornbread Dressing ala Nita image

Provided by Nita Holleman

Categories Breads

Time 1h20m

Yield 6-9 serving(s)

Number Of Ingredients 16

2 tablespoons butter, melted or 2 tablespoons bacon drippings
2 cups chopped vidalia onions or 2 cups sweet onions (peeled and chopped fine)
1 cup chopped celery (scraped, strings removed and chopped fine)
3 cups crumbled cornbread, southern style,ala nita (allowed to dry out)
2 cups crumbled day old white bread, allowed to dry out (light)
3 -4 small spring green onions, trimmed,peeled and sliced thin
2 -3 tablespoons dried parsley or 1/4 cup fresh parsley, stems removed and finely minced
2 -3 tablespoons granulated sugar or 2 -3 tablespoons Splenda sugar substitute, sweetener
1/4 teaspoon table salt
1/8-1/4 teaspoon black pepper
1/4 teaspoon celery salt
1/4 teaspoon onions, magic or 1/4 teaspoon onion powder
1/4 teaspoon paprika
4 large fresh eggs, lightly beaten
5 cups chicken stock (remove some of the grease) or 5 cups campbell chicken broth
1/2 cup butter, melted

Steps:

Preheat Oven to 425 Degrees F.
Grease a 9 X 13 pan and set aside.
In a saucepan over low heat, melt butter, but do not burn.
Add onion and saute over medium heat for about 3 minutes.
Add celery and continue sauteing for another 2 or 3 minutes or until onions are soft and somewhat translucent.
Do NOT brown.
Remove pan from burner and set aside.
(Turn burner off.) In a large bowl or pan, combine breads, green onion, parsley and rest of seasonings.
Add sauteed onions, celery and drippings.
Mix well.
Add eggs, chicken broth or stock and melted butter.
Mix well.
Stuffing mixture should be"wet" and thick like cake batter or soup.
Add water if needed, but not too much.
Pour stuffing mixture into greased pan and bake for about 40 minutes.
Nita's Note: I do NOT add sage or boiled eggs to my dressing.
Sage is not traditional in my family and many people do not like it.
Boiled eggs toughen and"weep" when reheated.
Eggs are better added to the bread when it is made.
I do not"stuff" chicken or turkey.
This is again, not traditional in our family.
Now we are told by the health department folks that doing so can be dangerous and lead to food poisoning.
Cornbread Dressing is served as a side dish with sliced or pulled chicken or turkey, cranberry sauce and gravy-- Either giblet gravy, or cream of chicken or turkey gravy.
ENJOY!

Nutrition Facts : Calories 365, Fat 25.4, SaturatedFat 13.9, Cholesterol 197.8, Sodium 662.7, Carbohydrate 23.8, Fiber 1.5, Sugar 10.8, Protein 11.1

Cornbread Southern Style ala Nita image

Provided by Nita Holleman

Categories Breads

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 cups self-rising white cornmeal mix (White Lily Buttermilk White Cornbread Mix recommended or Martha White Hot Rize)
1 teaspoon table salt
1 -2 tablespoon granulated sugar
1/2 cup very hot water
1 1/4 cups buttermilk (or milk)
1 large fresh egg, beaten lightly
1/4 cup bacon drippings or 1/4 cup oil (or mixture)
1/8 teaspoon baking soda (Mix in well just before placing mixture in pan and in hot oven)

Steps:

Preheat Oven to 375 Degrees F.
If you have a large seasoned black iron skillet, add 3 tablespoons oil to it and place it in the oven while it heats.
Otherwise, place oil in a baking pan to heat.
In a medium bowl, combine meal, salt, sugar.
Add HOT water, stir in and let sit about 5 minutes.
Add lightly beaten egg.
Stir in to combine.
Add buttermilk or milk and mix well.
Add melted butter, bacon drippings or oil.
Mix well.
Remove baking pan from oven with hot pads.
Stir in the 1/8 teaspoon baking soda into cornbread mixture.
Pour mixture into hot oiled pan.
Place in preheated oven and bake at 375 Degrees F.
for about 40 minutes, or until golden brown.
A clean toothpick stuck in the center should come out clean.
SERVE CORNBREAD HOT WITH BUTTER.
ENJOY!

Nutrition Facts : Calories 244.4, Fat 10.3, SaturatedFat 5.6, Cholesterol 57.6, Sodium 1041, Carbohydrate 33.2, Fiber 2.7, Sugar 4.6, Protein 6.2

Sweet Southern Cornbread Ala Nita image

Provided by Nita Holleman

Categories Breads

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 cups white lily self-rising cornmeal mix or 2 cups martha white hot rize cornmeal
1 1/2 cups boiling water
1 1/4-1 1/2 cups whole milk (I use buttermilk) or 1 1/4-1 1/2 cups buttermilk (I use buttermilk)
1/4 cup butter, melted
1 -2 large fresh egg
1 teaspoon table salt
2 tablespoons granulated sugar
1 pinch baking soda (TO ADD JUST BEFORE BAKING)

Steps:

Preheat a 8 or 10 inch heavy skillet (seasoned black iron is great!) in 375°F oven.
Or, grease an 8x8x2-inch baking pan.
In a large bowl, combine boiling water with Cornmeal Mix. Stir in well.
Allow to sit about 3 to 5 minutes to absorb the water and burst the corn meal.
Combine this mixture well with the remaining ingredients except baking soda.
Add buttermilk slowly.
Batter should be smooth and wet, but don't over mix.
When mixed, just before pouring batter up, mix in the pinch of baking soda.
Immediately pour batter into preheated oven and hot skillet or pan.
Bake for about 40 minutes or until golden brown.
Remove from pan and serve.