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cornbread

The Best! Southern Cornbread Dressing

November 16, 2023 by Becky Spoon

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Southern Cornbread Dressing

This is the best Southern Cornbread Dressing! In my opinion, the best part of the Thanksgiving meal is the dressing, and in Texas we make cornbread dressing! Most of us in Texas don’t stuff our turkey either. You know by the time the stuffing is done, the turkey would be over cooked! Cornbread Dressing really is that perfect side dish, topped with the Southern giblet gravy. 

I subscribe to Food and Wine monthly and here’s their take on Dressing vs Stuffing: https://www.foodandwine.com/fwx/food/stuffing-or-dressing.

The Best! Southern Cornbread Dressing

Most families have a favorite dressing or stuffing recipe. My recipe has been passed down from generation to generation. My earliest recollection of this recipe was my Great Grandmother. My Great Grandmother, my Grandmother, my Mother and all my sisters make this same recipe and we have taught our children how to make this recipe. That will never change.

This recipe is simple. However, there are things you have to do. First is that you have to make your cornbread a few days in advance. You do this because you want it to be a little stale or dried out. I either make the cornbread 2 or three days in advance and leave it on the kitchen counter to dry out or I make it a week before, freeze it, then take it out at least 2 days before actually making the dressing so it can dry out at room temperature.

Dry Brined Spiced Roast Turkey
Dry Brined Spiced Roast Turkey

Serve this cornbread dressing with my beautiful Roast Turkey. Here’s the link: https://the2spoons.com/beautiful-dry-brined-spiced-roast-turkey/.

Here’s how to make this delicious dish.

Here’s the recipe!! Make traditions this Thanksgiving!

Southern Cornbread Dressing

Print Recipe Pin Recipe
Course Side Dish
Cuisine American

Ingredients
  

For The Southern Cornbread

  • 1 cup Yellow cornmeal I use stoneground but regular works
  • 1 Cup All purpose flour
  • 4 Tsp Baking powder
  • 1/8 Cup Sugar
  • 1/2 Tsp Salt
  • Grinding or pinch of black peppers.
  • 1 Cup Plus more if needed Buttermilk
  • 2 Large eggs
  • 3 Tbsp Canola oil or vegetable oil 2 for the skillet and 1 for the batter

For the Dressing

  • 1 Recipe Southern Cornbread, made ahead of time and frozen or at least 2 days in advance at left at room temperature, broken into pieces so it can dry out.
  • 2 pieces dry or stale white bread
  • 1 onion, diced
  • 2 stalks celery, thinly sliced
  • 1 bunch green onions
  • 1 stick butter (8 tbsp)
  • 1 + poultry seasoning
  • 2-3 sage leaves, rolled and cut into thin slices like you would basil
  • salt and pepper to taste
  • 2-4 cups chicken broth

Instructions
 

For the Cornbread

  • Preheat the oven to 400 degrees F. Heat an iron skillet with 2 tablespoons oil in the oven until hot.
  • While the skillet is heating, add all the dry ingredients to a bowl. Make a well and add the oil, eggs and buttermilk. Stir until combined adding more milk if needed.
  • Pour the batter into the hot skillet and cook for 25-30 minutes until the top is golden brown.
  • Note: If using this for dressing make ahead and freeze or make ahead at least two days before and leave at room temperature, broken into pieces or in cubes so it can dry out.

For the Dressing

  • If you have not allowed your bread to dry or become stale, heat the oven to 200 and cook the bread until lightly toasted and completed dried out.
  • Turn the oven to 375 degrees. In a large bowl or pan add he cornbread and break up with your hands, not to fine, leaving some larger pieces. Tear and crumble the bread and combine.
  • Heat a saucepan with chicken broth. In a large skillet melt the butter and add the onions, celery and the green onions. Sauté until the onions are translucent being careful not to burn. When done, pour into the cornbread mixture.
  • Add the poultry seasoning, fresh sage and a little salt and pepper. Add the chicken broth starting with two cups and continue to add until you reach your desired consistency. If you are using pan drippings add a ladle and check for salt and pepper. Add more salt and pepper if needed along with the poultry seasoning. I'm careful with salt because your drippings have salt along with the cornbread and the broth, so I just check and add as needed. Pour the dressing into a buttered casserole dish.
  • Place into oven and bake until golden brown checking after about 30 minutes. Cook time will be between 30 and 45 minutes. If you like scrape the browns sides and stir back into the dressing, as this just adds more flavor.
  • Enjoy! Happy Thanksgiving!
Keyword cornbread, dressing, southern Cornbread Dressing, thanksgiving, thanksgiving food
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Filed Under: Side dish Tagged With: cornbread, cornbread dressing, dressing, side dish, Southern cornbread dressng, thanksgiving, thanksgiving food

1 of My Favorites, Easy – Basic Cornbread Recipe with Bacon

February 15, 2020 by Becky Spoon

Basic Cornbread with BaconJump to Recipe
Basic Cornbread with Bacon
Basic Cornbread with Bacon

We love cornbread and I have a few different recipes, and just like this Basic Cornbread recipe, they all are basically the same. Cornmeal, flour, a little sugar, baking powder salt and pepper, eggs, milk and oil or butter. Sometimes I’ll make Jalapeno Cornbread, or I’ll make cornbread with buttermilk, or with whole milk.

Because I was serving this cornbread with my Red Beans and Rice recipe from John Besh’s cookbook “My New Orleans” I decided I’d use the recipe in his cookbook that I’ve made many times. It does call for cayenne because the New Orleanians like their food pretty spicy and I added bacon. Love the bacon in it and I used bacon drippings. Oh, also, John Besh’s suggest using white cornmeal as they do in Louisiana. I din’t have enough white cornmeal so I used a cup of white and a cup of yellow cornmeal. Here’s the link for my Red Beans and Rice: https://the2spoons.com/simple-delicious-red-beans-and-rice/.

Red Beans and Rice
Red Beans and Rice

Here’s the link for John Besh’s cookbook: https://www.amazon.com/gp/product/0740784137/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=257043-20&creative=9325&linkCode=as2&creativeASIN=0740784137&linkId=377be1fc671e8f7acc141eb1fdf55871.

1 of My Favorites, Easy – Basic Cornbread Recipe with Bacon

Basic Cornbread

Here’s the recipe for this cornbread! Make sure the skillet is so hot that the batter begins to fry when you pour it into the pan.

Basic Cornbread Recipe with Bacon

Print Recipe
Course Bread
Cuisine American

Ingredients
  

  • 3 tbsp rendered bacon fat
  • 1 cup white or yellow cornmeal (I used equal amount of white and yellow)
  • 1 cup all purpose flour
  • 2 tbsp baking powder
  • 1 tsp salt
  • 1 pinch cayenne pepper
  • 2 eggs
  • 1 1/4 cups milk
  • 2 tbsp butter, melted

Instructions
 

  • Put the bacon fat into a medium cast iron skillet (about 9 inch round). Put the skillet into the oven and preheat the oven to 425 degrees.
  • Combine the cornmeal, flour, sugar, baking powder, salt and cayenne in a large mixing bowl.
  • Put the eggs, milk, and melted butter into a small bowl and mix well.
  • Pour the egg mixture into the cornmeal mixture, stirring until just combined.
  • Carefully remove the hot skillet from the oven and pour the batter into the skillet. Return the skillet to the oven and bake the cornbread until it is deep golden brown, 15-20 minutes. Serve immediately!
Keyword bacon cornbread, basic cornbread, bread, corn bread
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Filed Under: Bread Tagged With: cornbread, easy

Easy & Delicious, Jalapeno Cornbread from Jiffy Cornbread Mix

September 23, 2019 by Becky Spoon

Jalapeno Cornbread
Jalapeno Cornbread

This Jalapeno Cornbread using a box of Jiffy Cornbread Mix was delicious and easy! Normally I make cornbread from scratch, but I’m traveling, and because I didn’t want to buy all the ingredients, I bought a box of Jiffy and added to it! The results were a huge hit! This cornbread was moist, a little sweet, cheesy, a little spicy from the jalapeño, and the corn added a little crunch.

If you’re not familiar with Jiffy Cornbread Mix, here’s a link! https://site.jiffymix.com/product/.

Easy & Delicious, Jalapeno Cornbread from Jiffy Cornbread Mix

I made this cornbread to go with my Vegetable Beef Soup! In my opinion, you just can’t have a homemade soup or stew without cornbread and this Jalapeno cornbread was a perfect addition! I added lots of cheese, jalapeños and corn. If you want my Vegetable soup recipe, heres the link: https://the2spoons.com/delicious-vegetable-beef-soup-in-the-instant-pot/.

Vegetable Beef Soup
Vegetable Beef Soup
Jalapeno Cornbread
Jalapeno Cornbread

Easy & Delicious, Jalapeno Cornbread from Jiffy Cornbread Mix

Hope you enjoy this recipe!

Jalapeno Cornbread

Print Recipe
Course Bread
Cuisine American

Ingredients
  

  • 1 pkg Jiffy Cornbread Mix
  • 1/2-1 jalapeno pepper, seeded and minced (I added about 1/4 cup green chile – optional)
  • 3/4 cup grated cheddar cheese
  • 1/2 cup whole kernel corn
  • vegetable oil

Instructions
 

  • Preheat the oven to 425. When the oven is to temperature add a little oil to an iron skillet and place in the oven to heat.
  • Meanwhile, place the jiffy mix in a mixing bowl. Add the jalapeño and cheese and toss. Add the eggs, corn and milk and combine .
  • Remove the heated skillet from the oven and pour your cornbread mixture into it. Return to the oven and cook for 20 minutes or so until the cornbread is set and firm to the touch. Slice and serve with butter.
Keyword cornbread, Jalapeno Cornbread
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Filed Under: Bread Tagged With: cornbread, jalapeno cornbread

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