LUBY'S CAFETERIA CORNBREAD DRESSING OR STUFFING
Make and share this Luby's Cafeteria Cornbread Dressing or Stuffing recipe from Food.com.
Provided by Molly53
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large bowl, combine breads and broth; mix well and let stand for 15 minutes.
- Preheat oven to 375°F and lightly spray or grease a 2-quart casserole dish.
- Add celery, onion, butter, oil, sage, seasoned salt, and pepper to bread mixture. Toss lightly to coat evenly.
- In small bowl, beat eggs until foamy.
- Fold into bread mixture.
- Transfer to prepared casserole dish.
- Bake 50 to 65 minutes or until top is golden brown.
Nutrition Facts : Calories 234.8, Fat 18.4, SaturatedFat 6.9, Cholesterol 143, Sodium 523.4, Carbohydrate 10.3, Fiber 1.2, Sugar 2.4, Protein 7.2
LUBY'S JALAPENO CORNBREAD
Jalapeños, red bell peppers, and corn kernels add color and Tex-Mex taste appeal to this hearty cornbread. Serve it with any favorite entrée - especially anything seasoned with their special barbecue s. uce.
Provided by Bliss
Categories Quick Breads
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 425°F.
- Generously grease 8-inch cast iron skillet or round baking pan.
- In medium bowl, whisk together milk, buttermilk, egg, oil, sugar, baking powder, and salt until well blended. Add cornmeal and flour. Mix just until dry ingredients are moistened. Fold in red pepper, jalapeños, and corn. Pour into skillet.
- Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in center comes out clean.
Nutrition Facts : Calories 200, Fat 7.3, SaturatedFat 1.6, Cholesterol 44.5, Sodium 378, Carbohydrate 29, Fiber 1.9, Sugar 3.6, Protein 5.4
RICH CORNBREAD DRESSING
This luxurious Thanksgiving dressing is almost a bread pudding, with cornbread, eggs, celery, onion, a pint of oysters and lots of butter and heavy cream. If the oysters prove to be too controversial for your family, simply leave them out.
Provided by Julia Moskin
Categories casseroles, stuffing and dressing, side dish
Time 1h
Yield 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees, and butter a 9-by-13-inch baking dish. Melt remaining butter. In a large bowl, combine cornbread, white bread, onion, celery, sage, salt and pepper to taste. Toss until well mixed. Add melted butter, eggs, cream and 1 1/2 cups broth. Toss in oysters, if using. Mix lightly but well; mixture should be very moist.
- Turn mixture into prepared dish. If mixture seems dry around edges, drizzle on remaining broth. Bake 45 minutes to 1 hour, until firm and browned on top.
Nutrition Facts : @context http, Calories 581, UnsaturatedFat 14 grams, Carbohydrate 58 grams, Fat 33 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 17 grams, Sodium 858 milligrams, Sugar 4 grams, TransFat 1 gram
SQUASH DRESSING
I 'hate' squash and I 'hate' cornbread dressing...but this is one of my favorite dishes.
Provided by Pitxitxita
Categories Side Dish Vegetables Squash Summer Squash
Time 1h45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 15x17-inch baking dish.
- Place the squash into a saucepan with about 1 cup of water, cover, and cook over medium-low heat until soft, about 15 minutes; drain, saving about 3/4 cup of the squash cooking liquid, and set aside. Break the cornbread apart into chunks, place into a large bowl, and chop up with a dinner knife until crumbled.
- Melt the butter in a skillet over medium heat, and cook the onion, green bell pepper, and celery until soft, about 10 minutes, stirring often. Mix the cream of chicken soup and eggs together in a bowl; mix in the pan-fried vegetables, and season to taste with salt and black pepper. Stir the soup mixture into the cornbread. Gently stir in the cooked squash, and lightly mix in enough of the reserved squash cooking liquid to give the dressing the consistency of cooked oatmeal (slightly soupy). Stir in the cubed cheese food. Turn the dressing into the prepared baking dish.
- Bake in the preheated oven until set and lightly browned, about 1 hour; let stand 10 to 15 minutes before serving.
Nutrition Facts : Calories 566.2 calories, Carbohydrate 50.5 g, Cholesterol 183.6 mg, Fat 30.9 g, Fiber 6.3 g, Protein 24.8 g, SaturatedFat 15.4 g, Sodium 1865.3 mg, Sugar 10 g
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