Best Grannys Cornbread Dressing Recipes
GRANDMA'S CORN BREAD DRESSING
My grandmother often made this for my family at holidays and also just with good homemade meals. I hope you enjoy it as much as I have!
Provided by Amy
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 52.8 g, Cholesterol 75.8 mg, Fat 13 g, Fiber 1.2 g, Protein 8.8 g, SaturatedFat 4.6 g, Sodium 1582.3 mg, Sugar 9.5 g
GRANDMA'S CORNBREAD DRESSING
Growing up, we didn't have turkey. We had chicken, chopped and baked in my grandmother's dressing. Now we leave out the chicken and keep the cornbread dressing. -Suzanne Mohme, Bastrop, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 400°. In a large bowl, whisk flour, cornmeal, baking powder and salt. In another bowl, whisk eggs and buttermilk. Pour oil into an 8-in. ovenproof skillet; place skillet in oven 4 minutes., Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened., Carefully tilt and rotate skillet to coat bottom with oil; add batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Reduce oven setting to 350°. For dressing, in a large skillet, heat oil over medium-high heat. Add onion and celery; cook and stir 4-6 minutes or until tender. Remove from heat. Coarsely crumble cornbread into skillet; toss to combine. In a small bowl, whisk eggs, condensed soup and seasonings; stir into bread mixture. Stir in broth., Transfer to a greased 13x9-in. baking dish. Bake 45-55 minutes or until lightly browned.
Nutrition Facts : Calories 236 calories, Fat 12g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 969mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
GRANNY'S SOUTHERN CORNBREAD DRESSING
This is how the last 5 generations of our family have made cornbread dressing. Surprised not to see this on Zar. So here is my family recipe. I was always the official taste tester. Before it went into the oven my mom would give me a bowl of it. I would tell her what seasonings needed adjusting. It became a ritual. LOL The cornbread is baked with the onion and celery in it. Really makes a difference to taste.
Provided by debbies dishes
Categories < 4 Hours
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees .
- Make cornbread by mixing cornmeal, flour, oil, eggs, buttermilk and milk.
- Stir until well blended. Stir in celery and onion.
- If the batter is too thick, add more milk. (should be pourable).
- Pour into greased hot iron skillet (if you have one, if not get one, they aren't expensive and you can get them at Wal Mart. I have one I use just for cornbread!).
- Bake for 30 minutes or until top is light brown.
- When done and cooled down a bit. Crumble into a large bowl.
- Add bread pieces, butter and seasonings. Mix well.
- Start adding chicken or turkey broth, stirring and adding more broth as needed. (important: add broth until you think it is just right, then add more. It will soak up and dry out in the oven).
- Adjust seasoning to taste. (appoint someone special).
- Pour into a grease 13x9-inch (3-quart) baking dish or pan.
- Bake at 400 degrees for 30 minutes or until golden brown. Serve with gravy.
- Note: Broth made from boiling a hen will be best but canned will work.
Nutrition Facts : Calories 335.5, Fat 17.3, SaturatedFat 6.2, Cholesterol 63, Sodium 1265.5, Carbohydrate 37.2, Fiber 2.7, Sugar 2.6, Protein 8.6
GRANNY'S CORNBREAD DRESSING
My precious mother didn't have a written recipe for her cornbread dressing.... so, after a few attempts to get it right, I think I am pretty close. She always made the most wonderful chicken and dressing every Thanksgiving of my life, until 1985. Sadly, she passed away on Thanksgiving day 1985 . Our family still gathers to celebrate her life and all that we are thankful for. I hope you enjoy this recipe as much as we have.
Provided by Carols Kitchen
Categories Thanksgiving
Time 45m
Yield 30-35 serving(s)
Number Of Ingredients 13
Steps:
- Cook and crumble cornbread and biscuits 2 days ahead and allow to dry out.
- Boil and chop 6 eggs.
- Saute chopped onion and chopped celery in butter until clear.
- (you can boil and chop the eggs and sauté onion and celery the day before serving).
- In extra-large bowl mix everything together (except cornbread & biscuits).
- Mix well and stir in crumbled cornbread and biscuits.
- Butter 2 9 x 13 roasting pans. Bake at 375 for 45 minutes to 1 hour. Serves 30-35.
- I like to cook until the sides are brown and crusty, so, depending on your oven you may want to bake for 15 -20 minutes longer.
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