Best Onioncelery Cornbread Recipes

CHICKEN CORNBREAD CASSEROLE

Steps:

• Preheat oven to 350°. Place bread cubes on an ungreased 15x10x1-in. baking pan. Bake 20-25 minutes or until toasted. Cool on baking pan., In a large skillet, heat butter over medium-high heat. Add onion and celery; cook and stir 6-8 minutes or until tender. Transfer to a greased 4-qt. slow cooker. Stir in cornbread, chicken, soups, broth and seasonings., Cook, covered, on low 3-4 hours or until heated through.

CORNBREAD STUFFING

Steps:

• Bake the cornbread (do this up to 2 days in advance): Place a rack in the center of your oven and preheat the oven to 425 degrees F, with a baking rack on the middle level. Coat an 8×8-inch baking pan with nonstick spray. Melt the butter and let come to room temperature.
• In a medium bowl or large measuring cup, stir together the milk and vinegar. Allow it to sit for 5 to 10 minutes, or until the milk has curdled slightly (you can also swap the milk for buttermilk, omit the vinegar, and skip this step). Stir in the honey, eggs, and melted butter.
• In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. Add the wet ingredients and fold gently to combine.
• Pour the batter into the prepared pan and smooth the top. Bake for 16 to 20 minutes, until the cornbread is light and golden brown, with a deeper golden brown at the edges. A toothpick inserted into the middle should come out clean. Set aside to cool. Reduce the oven temperature to 300 degrees F.
• Once the cornbread is cool, cut it into 1-inch cubes (since the pan of cornbread is thicker than 1 inch, I cut mine into 1-inch cubes from the top, then turn each "row" of cubes on its side and then cut it in half again through the middle). Spread in a single layer on an ungreased or parchment-lined rimmed baking sheet. The cubes can touch, but don't overlap them (if your pan is too small, divide them onto two pans). Toast in the oven for 15 minutes. Increase the oven temperature to 375 degrees F.
• Make the stuffing: Lightly coat a 9x13-inch baking dish with nonstick spray. In a very large bowl, whisk together the eggs and chicken broth.
• In a large skillet on the stove, melt the butter over medium heat. Add the onion, celery, salt, and pepper. Cook until the vegetables begin to soften, about 4 minutes. Add the garlic and cook 30 seconds, until fragrant.
• Add the sausage to the skillet (if it's in its casing, you can squeeze them into the skillet directly). Cook, breaking up the meat into crumbles. Add the apple.
• Continue cooking until the sausage is cooked through almost completely, about 4 minutes more, then stir in the cranberries, sage, thyme, and parsley.
• Remove the pan from the heat and let it cool a few minutes. Pour into the bowl with the broth and eggs, along with any cooking juices.
• To the bowl, add the toasted cornbread cubes. With your largest spoon, stir very gently to combine the ingredients. Continue stirring and folding, until everything is evenly moistened.
• Spoon into the prepared baking dish. Bake for 35 to 40 minutes, until toasted on top and the center is moist but not overly damp. Serve warm.

ONION/CELERY CORNBREAD

Steps:

• 1. Preheat Oven to 375. Grease or oil an iron skillet or 9X13 glass casserole. Be sure and make it nice and oily. Place in oven for five minutes to heat thoroughly.
• 2. If you use a bag mix, use the amount of milk it calls for, For Jiffy, use the same. The reason for three eggs is to make it lighter. Pour out mixes into a regular bowl, add eggs and milk, stir until just blended. Add chopped onion and celery, stir until all large lumps disappear. Too much mixing "kills" the batter.
• 3. Pour Cornbread mixture into HOT dish. Place in Oven and cook for 25-30 minutes. Check with toothpick. When it comes out clean it's done. Remove, let cool 10 minutes before you cut. Cut into serving sizes. Goes great with my Cowboy Beans and is a great start to Chicken and Dressing.