Best Deluxe Cornbread Recipes

DELUXE CORNBREAD STUFFING

Deluxe Cornbread Stuffing image

When my husband and I were newlyweds and far from family, we invited friends over for a traditional Thanksgiving feast. I searched for stuffing recipes and combined the best aspects of several to create this one. Everyone liked it, and I still make it for holidays. -Pamela Rickman, Valdosta, Georgia

Provided by Taste of Home

Categories Side Dishes

Time 1h15m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

6 cups crumbled cornbread
2 cups white bread cubes, toasted
1 cup chopped pecans
1/4 cup minced fresh parsley
1 teaspoon dried thyme
1/2 teaspoon rubbed sage
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound bulk pork sausage
2 tablespoons butter
2 large tart apples, diced
1 cup diced celery
1 medium onion, finely chopped
1-3/4 to 2-1/4 cups chicken broth

Steps:

In a large bowl, combine the bread, pecans and seasonings; set aside. Crumble sausage into a large cast-iron or other ovenproof skillet; cook over medium heat until no longer pink, breaking into crumbles. Remove with slotted spoon; drain on paper towels. , Add butter to drippings; saute the apples, celery and onion until tender. Add to bread mixture; stir in sausage and enough broth to moisten. , Spoon mixture into cast-iron skillet; cover and bake at 350° for 45 minutes. Uncover and bake just until set, about 10 minutes.

Nutrition Facts : Calories 326 calories, Fat 18g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 780mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 4g fiber), Protein 8g protein.

DELUXE CORNBREAD DRESSING CASSEROLE (BIG BATCH)

Deluxe Cornbread Dressing Casserole (Big Batch) image

An old family recipe that's been tweaked little by little over the last 100 years. This makes 2 large pans about 1/2-3/4 filled. To relieve holiday stress make the pre-cooked dressing the week before Thanksgiving and freeze. Use one pan for Thanksgiving and one for Christmas. Begin defrosting 2 days before in the refrigerator. I split the prep process between 2 days. On the first day make the cornbread, boil the fryer, pick the meat and save the broth. The second day assemble and freeze. For OAMC split dressing into even smaller portions; may need to reduce bake time. My picture is of a smaller baked portion.

Provided by gailanng

Categories Breads

Time 2h30m

Yield 24 serving(s)

Number Of Ingredients 25

Ingredients

3 cups yellow cornmeal
1 cup flour
4 tablespoons sugar
2 teaspoons salt
1 teaspoon baking soda
4 teaspoons baking powder
3 cups buttermilk
4 large eggs
1/2 cup vegetable oil
1 fryer (for 4 - 5 cups cooked chicken)
water, to cover
cornbread (see recipe above)
16 ounces jimmy dean fresh pork sausage (Regular or Sage)
2 medium onions, chopped
1 1/2 cups chopped celery
1/2 cup green bell pepper, chopped
1 cup thin sliced green onion
1/4 cup butter (half stick, sometimes I use whole stick)
1/8-1/4 teaspoon sage
8 slices bread, decrusted and cubed (wheat or honey wheat)
1 (10 3/4 ounce) can can cream of chicken soup, undiluted
1 egg
1 jalapeno pepper, chopped (optional)
5 cups chicken broth (more or less)
salt and pepper

Steps:

CORNBREAD:.
(Make 1 day in advance to allow to dry slightly without being refrigerated.) Grease a 9x13 or 11x14 inch baking pan.
In a large bowl, stir together cornmeal and next 5 ingredients. In a small bowl, whisk together buttermilk, eggs and oil. Pour wet mixture into dry and mix until just combined. (Note: the mixture should be moist, but not soupy). Pour cornmeal mixture into prepared baking pan. Bake in preheated oven 350 degrees for about 40 - 50 minutes or until golden around the edges and pick inserted into the center comes out clean.
FRYER AND BROTH:.
For ease, do this step 1 day ahead. Cut fryer in half or quarters then place in a large stockpot and add cold water just to cover. Cover with lid and bring to a simmer, cooking until tender, about 45 - 60 minutes.
Remove chicken from pot and allow to cool to the touch, reserving broth. Discard skin then remove meat from the bone and chop into chunks. Measure and reserve 4 - 5 cups meat. Refrigerate.
Strain the broth and refrigerate.
DRESSING:.
Preheat oven 350 degrees. Heavily butter 2 9x13 or 11x14 inch baking pans; set aside.
Crumble pre-baked cornbread into a very large mixing bowl. Add decrusted bread cubes.
In a separate microwavable bowl add the 1/2 stick butter, chopped onions, bell pepper and celery. Loosely cover and microwave until tender about 8 - 10 minutes. Mixture will have rendered juices. Cool slightly and pour this mixture over cornbread mixture. Do not stir until instructed to do so.
In a seperate medium microwavable bowl, cook in microwave the pork sausage until no longer pink, about 8 - 12 minutes; breaking into pieces and crumbling. Once cooked, drain well and add to cornbread/bread cubes/onion.
Mix together undiluted cream of chicken soup with the 1 egg. Pour this over cornbread/bread cubes/onion/sausage.
Skim fat from the reserved chicken broth, discarding the fat. Measure 5 cups of degreased broth and pour over cornbread/bread cubes/onion/sausage/soup.
Add to the cornbread bowl, 4 - 5 cups cooked chicken meat, sage and optional jalapeno pepper.
Salt and pepper to taste.
With 2 large paddles or spoons, gently toss all ingredients together until thoroughly mixed. Ladle into prepared baking pans.
(If freezing, cover with plastic wrap then aluminum foil and freeze.) If using immediately, place uncovered in preheated oven and bake approximately 1 hour until edges are browned and pick inserted in center comes out clean.
NOTE: This can be made into one large disposable aluminum pan (11x13x3 inch). Increase baking time.