Best Traditional Cornbread Recipes

TRADITIONAL SKILLET CORNBREAD

Steps:

• Over low heat, heat a 9-inch cast-iron skillet with a cover. Mix flour, baking powder, sugar, salt, cornmeal, and nonfat dry milk in a large bowl.
• In a small bowl, whisk together egg, 3/4 cup water, and melted butter. Make a well in the center of dry ingredients, and pour the egg mixture into it. Stir until just combined.
• Brush bottom, sides, and inside of skillet lid with vegetable oil; pour in the batter. Cover, and cook over low heat until top feels almost dry, about 35 minutes (check the bottom occasionally to make sure it's not burning; lower heat if necessary). Invert onto the skillet cover; oil pan bottom again. Slide bread back into pan, and cook 5 minutes more, until dry and light brown. Transfer to a plate, let cool slightly, and cut into wedges.

TRADITIONAL CORNBREAD STUFFING

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place butternut squash on a rimmed baking sheet and drizzle with 1 tablespoon olive oil.
• Roast squash in the preheated oven until tender, 25 to 30 minutes, turning once using a metal spatula. Remove from the oven and set aside.
• Heat 2 teaspoons olive oil in a large, deep saute pan over medium-high heat. Saute carrots, onion, celery, leek, and garlic in the hot oil until almost tender, about 5 minutes. Add roasted butternut squash, sage, butter, and thyme and continue to saute until vegetables are tender, 3 to 4 minutes more.
• Stir chicken broth into the pan until well mixed with vegetables. Add cornbread stuffing and mix. Add additional chicken broth if necessary and mix until desired consistency is reached. Season with salt and pepper. Set aside and let cool, 10 to 15 minutes. Mix in apple.

TRADITIONAL CORNBREAD DRESSING

Steps:

• Combine first 4 ingredients in a large mixing bowl; add 2 eggs, buttermilk, and bacon drippings, mixing well.
• Place a well greased 10- inch cast iron skillet in a 450ºF oven for 4 minutes or until hot. Remove from oven; spoon batter into pan. Bake at 450ºF for 35 minutes or until browned ( this makes a version of what is called cornbread in the USA). Cool; crumble cornbread into a large bowl.
• Sauté celery and onion in butter until tender. Combine cornbread, sautéed vegetables, and remaining ingredients, mixing well; Spoon into a lightly greased 13x9x 2 inch baking pan. Bake at 450º F for 25 to 30 minutes.

TRADITIONAL CORNBREAD DRESSING

Steps:

• Preheat oven to 450*.
• Lightly grease a 13x9x2 inch baking dish.
• Melt butter in skillet; saute celery and onion till tender, about 3 minutes.
• In large mixing bowl, combine cornbread, stuffing mix, celery and onions, sage and black pepper.
• Stir broth and beaten eggs into cornbread mixture; blend well.
• Stir in chopped boiled eggs.
• Pour into prepared baking dish.
• Bake 30 minutes or until golden brown.

TRADITIONAL CORNBREAD DRESSING

Steps:

• 1.Preheat oven to 350 degrees 2.In a large bowl, combine crumbled cornbread, set aside 3.Melt the butter in a large skillet over medium heat, add vegetable oil 4.Add the celery, onion, green onion, bell peppers, parsley, garlic and bulk sausage and cook until transparent, approximately 10-12 minutes. Cool 5.Pour the cooled vegetable mixture over cornbread mixture 6.Add the chicken stock, turkey giblets with stock, cream of chicken soup, mix well, taste, and add salt, pepper to taste, and seasonings 7.Adjust seasoning carefully and remember the flavor will intensify as it bakes. This is why cornbread is so good on the second and third day if it last that long 8.Add beaten eggs and mix well.

TRADITIONAL SOUTHERN CORNBREAD DRESSING

Steps:

• Combine cornbread crumbs and biscuit crumbs in large bowl. Sprinkle seasonings over crumbs; set aside. Combine margarine, onion, celery, and water in saucepan. Cook over medium heat until margarine is melted. Add onion mixture, broth, and oil to crumbs; stir well, mashing crumbs. Add eggs; stir until blended. Pour mixture into baking dish or pan; bake at 350° about 35-40 minutes or until golden brown.

TRADITIONAL CORNBREAD

Steps:

• Heat oven to 450. Grease 13x9inch (3quart) baking dish or pan. Melt butter in medium skillet over medium-high heat. Add celery and onion; cook until tender, stirring occasionally.
• In a large bowl combine celery mixture, crumbled cornbread, sage, and pepper broth and eggs, stir until combined. Pour into greased baking dish.
• Bake at 450 for 30 minutes or until golden brown.