Best Perfect Cornbread Dressing Recipes

CORNBREAD DRESSING

Steps:

• Preheat the oven to 400 degrees F. Spray a 7" x 11" or 8" x 8" baking dish with nonstick cooking spray.
• Melt the butter in a medium saucepan. Add the chopped onion and celery. Sauté until the onion is translucent.
• Add the salt and pepper. Give it a quick stir.
• Remove from the heat, add the sage, and stir again. Set it aside.
• Pour the crumbled cornbread and bread into a large mixing bowl.
• In a small bowl, whisk the egg and milk until it is well mixed. Pour the mixture into the large bowl with the cornbread and mix.
• Slowly add the broth and stir.
• Now add the sautéed onion and celery.
• Pour the entire mixture into the baking dish and bake for approximately 25 minutes, until the top has turned a medium golden brown.

GRANDMA'S CORN BREAD DRESSING

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.

THE BEST CORNBREAD DRESSING

Steps:

• For the cornbread: preheat the oven to 375 degrees F. Coat a 9-by-13-inch baking dish generously with nonstick cooking spray.
• Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt together in a large bowl until combined.
• Put the butter in a 4-cup liquid measuring cup or a medium microwave-safe bowl and microwave in 30 second intervals until completely melted, about 1 minute. Set aside to cool slightly, then whisk in the buttermilk, whole milk and eggs until smooth.
• Add the wet mixture to the dry mixture and stir until just combined with no lumps remaining. Transfer the batter to the prepared baking dish. Bake until the top is golden and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Transfer to a wire rack to cool completely. (The cornbread can be made one day in advance. After cooling completely, wrap the pan tightly with plastic wrap and store at room temperature.)
• Lower the oven temperature to 325 degrees F.
• Once the cornbread is completely cool, run a small offset spatula around the edges of the pan, then invert it onto a cutting board and cut into 1-inch cubes. Transfer to 2 rimmed baking sheets and spread into an even layer. Bake, rotating the trays halfway through, until the cornbread cubes are crisp at the edges and almost completely dried out, about 40 minutes. Remove to a wire rack and let cool completely. (This step can be done up to 24 hours in advance. Store the cooled cornbread cubes in an airtight container or resealable plastic bag until ready to use.)
• Meanwhile, preheat the oven to 375 degrees F and coat a 9-by-13-inch baking dish generously with butter.
• For the dressing: melt the butter in a large skillet over medium heat. Add the onion, celery, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic, sage, thyme and poultry seasoning and cook until fragrant, 2 minutes more. Transfer to a large bowl.
• Add the cornbread cubes, chicken broth and eggs to the bowl and toss gently until the vegetables are evenly dispersed and the bread is very moist (do not overwork or the cornbread will fall apart). Transfer to the prepared baking dish and cover tightly with aluminum foil.
• Bake until warmed through, about 30 minutes. Uncover, then return to the oven and bake until lightly browned and crisp at the edges, about 20 minutes more. Let sit for 10 minutes, then top with chopped parsley and serve.

PERFECT CORNBREAD DRESSING

Steps:

• Saute' vegetables in butter.
• Crumble cooled cornbread and add broth and stir.
• Mix with broth until thin.
• Add sage, cooked celery, green pepper, and onions.
• Add cream of chicken soup.
• Stir and put in oven.
• Bake on 350 until slightly thick and brown.

MOMMA'S CORNBREAD DRESSING

Steps:

• Prepare cornbread according to directions on package. Cool and crumble. Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the crumbled corn bread, onion, garlic, celery and eggs. Gently stir. Sprinkle with salt, pepper and sage.
• Add the chicken and turkey broth 1 cup at a time until the cornbread becomes moist but not wet.
• Place stuffing into a Dutch oven or loosely pack into a turkey. Bake for 1 hour or until stuffing reaches a temperature of 175 degrees F (80 degrees C).

PERFECT CORNBREAD... EVERY TIME!

Steps:

• Preheat oven to 400°F.
• Mix all dry ingredients in a large bowl.
• Add wet ingredients and mix well.
• Pour into a greased 9-10 inch dish about 2 inches deep, I use a 10 inch cast iron skillet.
• Bake for 18-23 minutes or until toothpick comes out clean.
• DO NOT OVER BAKE! This causes it to crumble. I bake mine just until it starts to crack, 20 minutes.
• ENJOY!
• You can also make these in corn stick pans, bake for 12 to 18 minutes.