Crackling Corn Bread Dressing Recipes

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CRACKLING CORNBREAD

Great comfort food, good with just a glass of milk, enjoy

Provided by RSTANZA

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 55m

Yield 6

Number Of Ingredients 8



Crackling Cornbread image

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C). Stir together the cornmeal, salt, and baking soda in a bowl; set aside. Place the shortening into a 9 inch cast iron skillet, and place into the oven until the skillet is hot and the shortening has melted.
  • Bring some water to a boil in a small saucepan. Add the pork cracklings and boil until tender, 5 to 8 minutes. Once tender, drain, and reserve. Meanwhile, beat the egg in a bowl along with the jalapeno pepper and buttermilk; stir in the cracklings. Stir in the cornmeal mixture until moistened, then pour the batter into the preheated skillet.
  • Bake in the preheated oven until the top of the cornbread is brown, and it feels firm to the touch, 30 to 40 minutes. Turn out onto a serving plate and cut into wedges; serve immediately.

Nutrition Facts : Calories 253.8 calories, Carbohydrate 20.4 g, Cholesterol 52.8 mg, Fat 11.8 g, Fiber 1 g, Protein 13.5 g, SaturatedFat 3.8 g, Sodium 1288.5 mg, Sugar 2.5 g

1 cup cornmeal
1 teaspoon salt
½ teaspoon baking soda
1 tablespoon shortening
1 cup pork cracklings (fried pork skins)
1 egg
1 jalapeno pepper, seeded and minced
1 cup buttermilk

CRACKLING CORNBREAD

This cornbread has crushed fried pork rinds in it. Haven't tried it. Just sounded interesting so I'm posting here to try in the future.

Provided by mailbelle

Categories     Breads

Time 45m

Yield 9 serving(s)

Number Of Ingredients 9



Crackling Cornbread image

Steps:

  • Preheat oven to 400 degrees.
  • Grease 8x8 inch sqare baking pan. In a large bowl, stir together the cornmeal, flour, baking powder, and salt. Set aside.
  • In another large bowl, beat together the milk, eggs, and butter. Add the cornmeal-flour mixture and stir until just combined. Stir in the pork rinds.
  • Pour into the prepared pan and bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in the pan and cut into 9 squares.

3/4 cup yellow cornmeal
3/4 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
2 large eggs
1/3 cup butter
1 1/2 cups fried pork rinds, coarsely crumbled (available in potato chip section)

THE BEST CORNBREAD DRESSING

Complete your Thanksgiving spread with our favorite cornbread dressing. To make it truly perfect, we opted to make the cornbread from scratch using stone-ground cornmeal, buttermilk and just the right amount of sugar. The result is a perfect base that's buttery and moist. Classic holiday flavors like onion and celery, plus fresh sage, thyme and parsley hit all the right notes.

Provided by Food Network Kitchen

Categories     side-dish

Time 3h30m

Yield 8 servings

Number Of Ingredients 22



The Best Cornbread Dressing image

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.

Nonstick cooking spray
2 cups stone-ground yellow cornmeal
2 cups all-purpose flour (see Cook's Note)
1/4 cup granulated sugar
4 teaspoons baking powder
1 teaspoon baking soda
3 teaspoons kosher salt
14 tablespoons (1 3/4 sticks) unsalted butter
2 cups buttermilk
1/2 cup whole milk
4 large eggs, lightly beaten
12 tablespoons (1 1/2 sticks) unsalted butter, plus more for the pan
1 large onion, medium dice
4 stalks celery, medium dice
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
2 tablespoons chopped fresh sage leaves
1 tablespoon chopped fresh thyme leaves
1/2 teaspoon poultry seasoning
4 cups low-sodium chicken broth
2 large eggs, lightly beaten
Chopped flat-leaf parsley leaves, for serving

CRACKLIN' CORNBREAD

Put some Southern-fried crackle in your next batch of cornbread by adding coarsely crushed fried pork rinds.

Provided by My Food and Family

Categories     Home

Time 40m

Yield Makes 16 servings.

Number Of Ingredients 5



Cracklin' Cornbread image

Steps:

  • Preheat oven to 400°F. Beat eggs, dressing and milk in large bowl. Stir in corn muffin mix just until moistened. Add pork rings; mix lightly.
  • Spoon evenly into greased 13x9-inch baking pan; smooth top.
  • Bake 25 to 30 min. or until golden brown.

Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

2 eggs
1/2 cup MIRACLE WHIP Dressing
1/3 cup milk
2 pkg. (8-1/2 oz. each) corn muffin mix
3 cups fried pork rinds, coarsely crushed

CORNBREAD DRESSING

This is my favorite Cornbread Dressing I use for special holidays. I make my own white bread using my bread machine and my own Skillet Cornbread to use in this recipe. If you prepare the bread ahead of time, you can freeze them until ready to use. I really like this dressing. It is easy to do and has a great flavor. I like to add fresh mushrooms to the mix. Happy Holidays!

Provided by Bev I Am

Categories     Christmas

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 11



Cornbread Dressing image

Steps:

  • Melt butter in a skillet; add the onions and celery and saute until tender.
  • Combine toasted bread and cornbread in a large bowl and mix.
  • Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry seasoning and mix throughly.
  • Using a bulb baster, add just enough turkey giblet broth to make a very moist mixture, then stir in the eggs and scrape the dressing into a large greased baking pan or dish.
  • Bake in 400 degree F oven until dressing is nicely browned, about 30-40 minutes.

2 cups chopped onions
2 cups chopped celery
1/2 cup butter
4 cups finely crumbled toasted bread (I use homemade)
4 cups finely crumbled cornbread (see recipe I posted for Skillet Cornbread)
1 tablespoon salt
2 teaspoons freshly ground black black pepper
1 tablespoon dried sage
2 teaspoons poultry seasoning
turkey broth (from simmering turkey giblets with 3 1/2 cups water for 45 minutes. You can use unused portion to ma)
4 large eggs, beaten

CRACKLING CORN BREAD

This recipe came to The Times in 2010, part of a Pete Wells's Cooking With Dexter column about Laura Ingalls Wilder. "She also described cooking and eating as attentively and movingly as any author I know," he wrote of the "Little House on the Prairie" writer. Inspired, he bought a copy of "The Little House Cookbook," by Barbara M. Walker, whose recipe for cracklings relies on just pork fat and an optional seasoning. He incorporates cracklings into this corn bread, but cooked bacon is also a worthy substitute for that porky flavor.

Provided by Pete Wells

Categories     easy, quick, side dish

Time 25m

Yield Serves 8

Number Of Ingredients 8



Crackling Corn Bread image

Steps:

  • Preheat the oven to 450 degrees. Put the butter or bacon grease in an 8- or 9-inch cast-iron skillet and set over a medium-low flame. Heat until the bubbling subsides.
  • Meanwhile, combine the dry ingredients in a bowl and gradually stir in the buttermilk. Add the eggs and cracklings or bacon. Stir in the melted butter or grease and pour the batter into the hot skillet. Bake for 25 minutes, or until golden brown. Let cool 15 minutes, then invert over a plate or cooling rack. Serve warm. The cracklings respond especially well if the corn bread is toasted the next day.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 7 grams, Carbohydrate 26 grams, Fat 13 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 357 milligrams, Sugar 3 grams, TransFat 0 grams

6 tablespoons butter or bacon grease
2 cups stone-ground cornmeal
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 3/4 cups buttermilk
2 eggs, lightly beaten
2 tablespoons cracklings or cooked bacon, drained on paper towels and chopped

GRANDMA'S CORN BREAD DRESSING

My grandmother often made this for my family at holidays and also just with good homemade meals. I hope you enjoy it as much as I have!

Provided by Amy

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 1h15m

Yield 6

Number Of Ingredients 8



Grandma's Corn Bread Dressing image

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.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 52.8 g, Cholesterol 75.8 mg, Fat 13 g, Fiber 1.2 g, Protein 8.8 g, SaturatedFat 4.6 g, Sodium 1582.3 mg, Sugar 9.5 g

1 (16 ounce) package dry corn bread mix
2 tablespoons butter
½ cup chopped celery
1 small onion
2 eggs, beaten
2 cups chicken stock
2 tablespoons dried sage
salt and pepper to taste

CORNBREAD STUFFING

Provided by Anne Burrell

Categories     side-dish

Time 2h45m

Yield 8 to 10 servings

Number Of Ingredients 19



Cornbread Stuffing image

Steps:

  • For the cornbread: Preheat the oven to 350 degrees F. Butter an 8-inch cast-iron skillet or an 8-inch square baking pan.
  • Combine the cornmeal, flour, sugar, baking powder and salt in a large mixing bowl.
  • Combine the milk, honey, vanilla, eggs and butter in another mixing bowl and whisk to thoroughly combine. Make a well in the dry ingredients and pour the wet ingredients into the well. Mix gently to combine. When the mixture has just come together, transfer it to the prepared skillet or baking pan. Bake until golden around the edges and a tester inserted in the center comes out clean, 25 to 30 minutes. Let cool before cutting or wrapping in plastic wrap. Allow to sit, wrapped at room temperature, 1 to 2 days.
  • For the cornbread stuffing: Preheat the oven to 350 degrees F.
  • Cut the cornbread into 1-inch cubes and place in a large bowl. Set aside.
  • Coat a large saute pan over medium heat with olive oil, then add the onions and celery. Sprinkle with salt and cook the vegetables until they start to become soft and are very aromatic, 5 to 7 minutes. Add the garlic and cook for 1 to 2 minutes. Stir in the chorizo and cook until it browns, about 7 minutes. Sprinkle in the sage and rosemary and remove from the heat.
  • Toss the chorizo mixture in the bowl with the cornbread cubes. Add the chicken stock and knead with your hands until the cornbread is very moist and wet. Taste to check for seasoning and season with salt, if needed (it does). Transfer to a 9-by-13-inch ovenproof serving dish.
  • Roast until the stuffing is hot all the way through and crusty on top, about 30 minutes. Serve.

1/2 stick (4 tablespoons) melted unsalted butter, plus extra for baking pan
1 cup yellow cornmeal
3/4 cup all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup milk
3 tablespoons honey
1 teaspoon vanilla extract
2 large eggs
Extra-virgin olive oil, for cooking
1 large onion, finely diced
3 ribs celery, finely diced
Kosher salt
3 cloves garlic, smashed and finely diced
1 pound fresh chorizo
10 fresh sage leaves, finely chopped
3 sprigs fresh rosemary, leaves chopped
3 to 4 cups chicken stock

CRACKLING CORN BREAD DRESSING

Categories     Side     Bake     Thanksgiving     Stuffing/Dressing     Bacon     Pecan     Celery     Fall     Sage     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9



Crackling Corn Bread Dressing image

Steps:

  • Preheat oven to 425°F. Sauté bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels; drain. Reserve 1/4 cup drippings; brush 13x9x2-inch baking dish with some remaining bacon drippings (or melted butter, if needed).
  • Crumble corn bread into large bowl. Mix in celery, onion, pecans, sage, and reserved 1/4 cup bacon drippings and bacon. Season with pepper. Beat eggs and broth in medium bowl to blend; stir into dressing mixture. Transfer dressing to prepared dish. Bake dressing until cooked through and golden, about 35 minutes.

8 bacon slices, coarsely chopped
Melted butter (if needed)
Crackling Corn Bread
2 cups chopped celery
1 cup finely chopped white onion
1 cup pecans, toasted, chopped
3 tablespoons chopped fresh sage
3 large eggs
1 1/4 cups canned low-salt chicken broth

SAVORY CORNBREAD DRESSING

Nothing gets the family hanging around like the aroma of this savory dressing baking alongside the turkey. Drizzled with hot gravy, it tastes even better than it smells. -Norma Poole, Auburndale, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 12 servings (9 cups).

Number Of Ingredients 9



Savory Cornbread Dressing image

Steps:

  • In a large skillet, saute celery and onions in butter until tender; transfer to a large bowl. Add the cornbread, bread crumbs, sage and poultry seasoning. Combine eggs and broth; add to cornbread mixture, stirring gently to mix., Transfer to a greased 2-qt. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake 10 minutes longer or until a thermometer reads 165° and stuffing is lightly browned.

Nutrition Facts : Calories 277 calories, Fat 12g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 683mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.

2-1/2 cups chopped celery
1-1/4 cups chopped onions
10 tablespoons butter
7-1/2 cups coarsely crumbled cornbread
2-1/2 cups soft bread crumbs
4 teaspoons rubbed sage
4 teaspoons poultry seasoning
2 large eggs, lightly beaten
1-1/3 cups chicken broth

CORN BREAD FOR DRESSING

Categories     Bread     Bake     Thanksgiving     Cornmeal     Fall     Gourmet

Yield Makes about 4 1/2 cups crumbled

Number Of Ingredients 8



Corn Bread for Dressing image

Steps:

  • Preheat oven to 400°F.
  • Whisk together cornmeal, flour, baking powder, sugar, and salt in a bowl. Whisk together egg, milk, and oil in another bowl, then add to cornmeal mixture and stir until just combined.
  • Pour batter into a greased 8- or 9-inch square baking pan and bake in middle of oven until a tester comes out clean, 12 to 15 minutes. Cool 5 minutes in pan on a rack, then turn bread out onto rack to cool completely.

1/2 cup yellow cornmeal (not coarse)
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon sugar
1/2 teaspoon salt
1 large egg
1/2 cup whole milk
2 tablespoons olive oil

QUICK CORN BREAD DRESSING

Marybeth Thompson of Thurmont, Maryland uses convenient pantry items to create Corn Bread Dressing, a swift side dish that complements the chops. "I revised a main-dish casserole recipe to make this unique stuffing side dish," Marybeth explains. "I've often delivered it, along with pork or chicken, to friends who are just out of the hospital. It always receives rave reviews."

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4-6 servings.

Number Of Ingredients 7



Quick Corn Bread Dressing image

Steps:

  • Preheat oven to 375°. In a large bowl, combine stuffing, onion, celery, corn and water. Spoon into a greased 8-in. square baking dish. Combine butter and mustard; drizzle over stuffing. Bake, uncovered, 20 minutes or until heated through.

Nutrition Facts : Calories 207 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 591mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.

1 package (8 ounces) corn bread stuffing cubes
1 medium onion, finely chopped
1 celery rib, finely chopped
1 can (8-1/4 ounces) cream-style corn
1 cup water
1 tablespoon butter, melted
1 tablespoon spicy brown mustard

CORN-BREAD DRESSING

Provided by Craig Claiborne

Categories     casseroles, side dish

Time 50m

Yield 12 servings

Number Of Ingredients 10



Corn-Bread Dressing image

Steps:

  • Preheat the oven to 350 degrees.
  • Put the corn bread and white bread into a mixing bowl.
  • Melt the butter in a heavy skillet and add the scallions, celery, onion and green pepper. Cook, briefly, stirring until onion is wilted. Add this to the mixing bowl and add the parsley, poultry seasoning and broth and blend thoroughly. Pour and scrape the dressing into a deep skillet and bake 45 minutes.

Nutrition Facts : @context http, Calories 153, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 9 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 409 milligrams, Sugar 3 grams, TransFat 0 grams

5 cups crumbled, day-old corn bread (see recipe)
2 1/2 cups white sandwich bread pulled into small pieces
8 tablespoons butter
1 cup finely chopped scallions
1 cup finely chopped celery
1 cup finely chopped onion
1 cup finely chopped green pepper
1 cup finely chopped parsley
1 teaspoon poultry seasoning
3 1/2 cups fresh or canned chicken broth

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From southerncravings.com


THE BEST CORNBREAD DRESSING (CORNBREAD STUFFING) - MOM ON …
Combine all ingredients. Place cornbread in a very large bowl. Add sausage, onion and herb mixture, egg mixture and 4 tablespoons of melted butter. Gently fold together until combined. Transfer to a buttered baking dish and press down lightly. Cover with foil and bake for 30 minutes. Check consistency of dressing.
From momontimeout.com


BLACK FOLKS CORNBREAD DRESSING RECIPE - THE SOUL FOOD POT
Remove the lid from the Instant Pot and turn on the sauté setting for 8 minutes. With the lid off, melt ¼ cup of butter. Add the chopped onion, celery, thyme, rosemary, and sage. Stir to coat the vegetables in the herbs and melted butter and then sauté until they soften and slightly brown.
From thesoulfoodpot.com


CRACKLING CORN BREAD | CORNBREAD, BAKED DISHES, FOOD
Mar 30, 2015 - To most of you Nothherners this bread may seem a bit unusual, but to many of us Southerners, we were introduced to this bread as kids by our parents & grand parents. I hav
From pinterest.com


CRACKLING CORN BREAD RECIPE BY GLOBAL.POTPOURRI | IFOOD.TV
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From ifood.tv


THE BEST CORNBREAD DRESSING RECIPE - WELL SEASONED STUDIO
Preheat an oven to 375 F. Cut the cornbread into large cubes about 1 ½ -2″ in size. Place in a large mixing bowl. Brown the sausage. Heat 1 Tbsp olive oil over medium-high heat in a large skillet. Add Italian sausage, then cook, breaking up with a wooden spoon, until browned on all sides, about 5-7 minutes.
From wellseasonedstudio.com


5 BEST BLACK FOLKS SOUL FOOD CORNBREAD DRESSING RECIPES
Cover the baking dish with foil and bake at 350 degrees F. 35 minutes in the conventional oven. In the Instant Pot Omni Plus oven for 30 minutes. Uncover and bake until golden, 10-15 more minutes (conventional oven), 10 minutes (Instant Pot Omni Plus oven). Serve cornbread dressing warm, and enjoy!
From thesoulfoodpot.com


LOUISIANA CRACKLIN’ CORNBREAD - PAULA DEEN MAGAZINE
Louisiana Cracklin’ Cornbread 3 tablespoons melted bacon drippings, divided 1 (3.25-ounce) bag fried pork skins (cracklin’s) 1 cup plain yellow cornmeal 1 cup all-purpose flour 2 teaspoons baking powder 2 teaspoons Cajun seasoning ¼ teaspoon baking soda 1⅔ cups whole buttermilk 2 large eggs, beaten ...
From pauladeenmagazine.com


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