Calico Corn Bread Dressing Recipes

Steps:

• Pre heat the oven to 375 and spray the baking dish with the Pam.
• In a frying pan sauté the Serrano peppers and red onions for a minute or two on a low heat, you just want to soften them not caramelize them, put in a bowl and set aside.
• Mix the 2 tablespoons melted butter with the egg and whisk briskly, then add the sour cream and mix again.
• Add the 1/3 cup of milk, whisk and add the Jiffy and mix again for only long enough to mix everything, and then let this sit on the counter for 30 minutes.
• Divide the batter in ½.
• In ½ of the batter add the sautéed peppers and onions, mix.
• In the other ½ mix in the cheddar cheese.
• Put the ½ of the cornbread with the pepper mixture into the pan.
• Sprinkle the chopped green onion on the top.
• Put the rest of the cornbread on top, the one with the cheese in it. Carefully spread it around.
• Add a wee bit more cheese to the top and bake for about 55 minutes, baking times will depend on your oven. This is a dense cornbread so baking times will be longer.

Steps:

• In a large bowl, combine flour, cornmeal, baking powder, and salt.
• In another large bowl, whisk the eggs, milk, and oil and stir into dry ingredients just until softened.
• Pour the batter into 2 greased 13x9x2 inch pans.
• Bake at 425 for 15 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks.
• In a soup kettle, cook sausage over medium heat until no longer pink and drain.
• Stir in the water, celery, green peppers, garlic, pepper, and cayenne.
• Bring to a boil and reduce heat. Cover and simmer 5 to 7 minutes or until vegetables are crisp tender.
• In a very large bowl, crumble corn bread into 1/2 inch pieces. Stir in the white bread, broth, onions, and parsley.
• Divide among 4 greased pans and cover and bake at 350 for 25 minutes. Uncover and bake 10 to 15 minutes longer or until slightly browned.

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.

Steps:

• In a small skillet, saute onion and green pepper in oil until tender; set aside. In a large bowl, whisk the flour, cornmeal, sugar, salt, oregano, baking powder, cumin, egg and milk just until combined. Fold in the corn, pimientos and onion mixture., Heat a large skillet coated with cooking spray; drop batter by 1/4 cupfuls into skillet. Cook for 3 minutes on each side or until golden brown. Serve with salsa.

Steps:

• In a large bowl, combine the corn, zucchini, red pepper, chilies and onion. , In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Drizzle over salad and stir gently. Chill for several hours or overnight.

Steps:

• Preheat oven to 375°. For cornbread, in a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, whisk egg, water, milk and oil. Stir into flour mixture just until blended. Transfer to a greased 8-in. square baking pan. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool in pan on a wire rack. Crumble into a large bowl. Reduce oven temperature to 350°. , For stuffing, stir bread cubes into cornbread crumbs. In a nonstick skillet, cook celery and onion in oil until tender, about 6 minutes. Stir into cornbread mixture. , In a small bowl, dissolve bouillon in water. In a large bowl, combine the broth, egg, seasonings and bouillon mixture. Pour over cornbread mixture; toss to coat evenly., Transfer to a greased 13x9x2-in. baking dish. Cover and bake 20 minutes. Uncover; bake until lightly browned, 25-30 minutes longer.