Thursday, January 7, 2010

Sonny's BBQ cornbread recipe?

Anyone know the recipe they use for their cornbread? It is sooo good. It's mini loaves of sweet, moist cornbread. It looks like there is corn kernels in it, too.

Thanks.Sonny's BBQ cornbread recipe?
I'm not familiar with that particular recipe, but it sounds like a few I've used. Most of them consist of half cornbread mix and half yellow cake mix with creamed corn as part of the liquid ingredient.Sonny's BBQ cornbread recipe?
sweet girl , i also love sonny's but they shut ours down years a go. checked all the copycat recipe sites on the net, could only find sauce recipe. my guess is they use a bagged mix some one custom makes for them. i went to allrecipes and there are several there to choose from, i would pick one that appeals to you and try it . good luck and good baking, bacondebaker.
  • medicine cream
  • Anyone have a recipe for Crawfish Cornbread? I found some frozen crawfish and would love to try it.?

    Crawfish Cornbread


    1 pound crawfish, peeled

    1 onion, chopped

    1 green bell pepper, chopped

    2 green onions, chopped

    salt and pepper to taste

    1 (12 ounce) package dry corn bread mix

    1 (10 ounce) can diced tomatoes with green chile peppers

    1 egg

    2 tablespoons butter, melted

    2 tablespoons shredded Cheddar cheese


    Preheat oven to 400 degrees F (200 degrees C).

    Saute crawfish, onions, bell peppers, green onions, salt and pepper together until crawfish are cooked; approximately 5 minutes.

    Mix together cornbread mix, tomatoes and egg. Pour cornbread mixture and crawfish mixture into a 9x13 inch baking pan. Bake for 25 minutes.

    Glaze top of cornbread with butter and sprinkle with cheese. Change the oven's temperature to broil and place the cornbread back in the oven until the cheese has melted, approximately 2 minutes.Anyone have a recipe for Crawfish Cornbread? I found some frozen crawfish and would love to try it.?

    Makes: 8 servings

    Prep Time: 10 minutes

    Cook Time: 55 minutes

    Ready In: 1 hour, 5 minutes

    Cornbread is a favorite throughout America, though you will find different versions of it in different parts of the country. In the North, where the corn muffin holds the distinction as the official state muffin of Massachusetts, it tends to be sweeter and more like cake. In the South it tends to have a fuller texture. In the Southwest you'll often find cornbread flavored with chopped chilies and onions. In Cajun Land, they love crawfish, cheese, and pepper amoung other things.


    1 pound crawfish tails (ground meat or sausage may be substituted) 2 cups yellow cornmeal

    3 eggs 1 can cream style corn

    1 1/2 cup cheddar cheese, grated 3/4 cup onion tops or chives

    2 jalapeno peppers, finely chopped 1 onion, finely chopped

    1/2 cup bell peppers, finely chopped 1/2 tsp baking soda

    1 tsp salt 1/2 cup oil

    3 tsp baking powder 1 cup milk


    Saute onions and bell pepper in a small amount of butter until

    the onions are transparent. Add jalapeno peppers and set aside.

    Mix together all other ingredients, except crawfish.

    Add in cooked onions and peppers. Then stir in crawfish or meat.

    Pour into a lightly greased 13x9 inch pan and bake in a 400 degree

    oven for 35 to 40 minutes.Anyone have a recipe for Crawfish Cornbread? I found some frozen crawfish and would love to try it.?
    I'm sorry but that sounds gross. How do people eat those things???

    I want to make some cornbread, anyone have a recipe, that doesn't come out too dry?

    I recently tasted it, and love it, but i want to know how to make it from natural ingredients.I want to make some cornbread, anyone have a recipe, that doesn't come out too dry?
    Grandmother's Buttermilk Cornbread -- This is my grandmother's cornbread recipe and it's the best - sweet and moist


    1/4 pound butter

    2/3 cup white sugar

    2 eggs

    1 cup buttermilk

    1/2 teaspoon baking soda

    1 cup cornmeal

    1 cup all-purpose flour

    1/2 teaspoon salt


    1.Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.

    2.Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

    3.Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.I want to make some cornbread, anyone have a recipe, that doesn't come out too dry?
    Cheese and Dill Cornbread

    鈥?3 cups all-purpose flour

    鈥?1 cup yellow cornmeal

    鈥?1/4 cup sugar

    鈥?2 tablespoons baking powder

    鈥?2 teaspoons kosher salt

    鈥?2 cups milk

    鈥?3 extra-large eggs, lightly beaten

    鈥?1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan

    鈥?8 ounces aged extra-sharp Cheddar, grated, divided

    鈥?1/3 cup chopped scallions, white and green parts, plus extra for garnish (3 scallions)

    鈥?2 tsp dried dill


    Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and dill allow the mixture to sit at room temperature for 20 minutes.

    Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.

    Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

    Note: This makes a big pan full, what I do is take out what we'lll eat for one meal and break up the rest in bags and put in freezer.

    1 c. yellow cornmeal

    1/2 c. flour

    1 tbsp. baking powder

    1 tsp. salt

    3 tbsp. sugar

    1 c. sour cream

    1/2 c. corn oil

    2 eggs, slightly beaten

    1 sm. can (1 c.) cream-style corn

    Beat sour cream, oil, and eggs. Combine dry ingredients. Fold into sour cream mixture. Fold in cream-style corn. Do not overbeat. Pour into 8x8 pan or 9x9 pan. Bake in preheated 350 degree oven. Cool; cut into squares.



    1 c. milk

    2 c. Bisquick

    2 sticks butter

    1/2 c. sugar

    1/2 tsp. baking soda

    3 tbsp. corn meal

    1 egg

    Melt butter. Mix all ingredients together in a 13 x 9 baking dish. Bake at 350 degrees for 35 minutes.
    go to the store and get a bag of Marie Callender's cornbread mix. follow the directions on the bag. seriously, best i ever tasted. if you like super crunchy corn bread, then add some corn meal to the mixture. if you like moist corn bread add a can of creamed corn to the mixture.
    Yeah...Jiffy. lol.


    It's my favorite recipe site.

    Cornbread recipe?

    I am looking for a cornbread recipe. My husband loves it and I'd like to make some for him. He likes the normal sweet cornbread.

    But also.. I remember as a kid I ate cornbread a couple times that was not sweet.. it was more buttery.. and I loved it.. does anyone know a recipe that is not sweet?Cornbread recipe?
    Your Ingredients:

    6-tbsp bacon drippings

    3-cups yellow corn meal

    1/4-cup all-purpose flour

    1-tbsp baking powder

    1-tsp baking soda

    1-tsp salt

    3-tbsp melted butter

    3 eggs

    1-1/2 cups buttermilk (more or less)

    3-tbsp (additional) melted butter

    PREHEAT oven to 450-degrees F.

    PLACE the 6-tbsp of bacon drippings in a 10-12” cast-iron skillet and let it melt in the oven for a couple of minutes. (or you can use a 9×13” baking pan)

    REMOVE from oven (please don’t forget about it!) and place the skillet on top of the stove. Swirl the drippings around in the pan to make sure that the entire pan and sides are covered.

    IN a large bowl, combine cornmeal, flour, baking powder, baking soda, and salt.

    USING a wire whisk, blend dry ingredients thoroughly.

    MAKE a well in the center of the cornmeal mixture and pour in the melted bacon drippings and melted butter. Using a fork, mix it a bit with a little of the surrounding cornmeal mixture. You want to cool off the drippings before you add the eggs.

    ADD the eggs and break them up with the fork.

    USING a wooden spoon, begin adding the buttermilk and stir until you have a nice thick batter. The batter shouldn’t be too thick or as thin as pancake batter, but somewhere in between.

    POUR the batter into the prepared skillet and bake until an inserted toothpick comes out clean, about 20-30 minutes.

    REMOVE from oven and allow cornbread to rest for a couple of minutes.

    PLACE a plate over the top of the skillet and invert the bread onto the plate. If it sticks, just run a small knife around the edges. Drizzle the remaining melted butter over the entire top of the cornbread and allow to rest.

    Always Enjoy!


    http://www.yoursmilingchef.comCornbread recipe?

    2 eggs

    1 c. sugar

    1/2 tsp. salt

    1 c. oil

    3 c. flour

    1 c. milk

    1 1/2 tsp. baking powder

    3/4 c. cornmeal

    1 tsp. vanilla

    Mix eggs and sugar; add salt and oil. Add rest of ingredients. Beat well. Put in 4 small bread loaf pans. Bake at 350 degrees for 35 minutes.


    2 heaping tablespoons butter flavored Crisco

    2 eggs

    2 cups cornmeal, yellow or white

    1 cup all purpose flour

    1 teaspoon sugar

    whole milk

    1/2 teaspoon salt

    1/2 teaspoon pepper

    1 10'; cast iron skillet

    Mix together cornmeal, flour, sugar, salt and pepper. Add milk until you have the consistency of a cake batter. Add eggs and mix well.

    In the skillet, melt shortening. Move the skillet around until well coated.

    Pour the remainder into the batter and mix. Pour the batter into the skillet.

    Bake at 375 for 40 minutes or until light brown.

    *Cornbread will not stick to a seasoned skillet.
    I use Jiffy corn bread mix. You can make it like the directions tell you to, which is basic. You can take a stick of butter (unsalted) and lightly run over the top when you remove the corn bread from the oven, that will help give it that buttery flavor. For a sweeter taste, add a touch of vanilla extract and a touch of sugar. Hope this helps answer your question.
    old fashioned cornbread

    1 cup self rising cornmeal mix

    1/2 cup self rising flour

    3/4 cup margarine

    2 eggs

    1 1/2 tsp. sugar

    1 3/4 cup buttermilk

    mix all ingredients in a bowl and mix together, pour into a greased 9 by13 inch baking pan. bake at 400 for 20-30 minutes or until golden brown
    ugh. sweet cornbread is Not ';normal'; cornbread. unless you are Northern. here in the South, real cornbread is buttery with a crisp crust. to get the crispness, melt a hunk of butter in a round pan as you pre-heat your oven. then pour the batter into this pan of melted butter. The butter gives it the crispy crust all the way around. An iron skillet is best, but an 8'; round cake pan will do.

    To compromise with your husband, a buttermilk recipe is good, but not as sweet as using sugar.

    My favorite recipe is the one on the side of a bag of Martha White corn meal. Just remember, any recipe that you use, leave out the sugar!

    My husband loves cornbread, does anyone have a really good recipe?

    Hopefully it will work out as muffins too. I like to make a larger batch and then freeze them in smaller amounts. Any responses are greatly appreciated, have a good day!My husband loves cornbread, does anyone have a really good recipe?
    Mexican Style

    Prep Time:15 Minutes

    Cook Time:1 Hour

    Ready In:1 Hour 15 Minutes




    1 cup butter, melted

    1 cup white sugar

    4 eggs

    1 (15 ounce) can cream-style corn

    1/2 (4 ounce) can chopped green chile peppers, drained

    1/2 cup shredded Monterey Jack cheese

    1/2 cup shredded Cheddar cheese

    1 cup all-purpose flour

    1 cup yellow cornmeal

    4 teaspoons baking powder

    1/4 teaspoon salt



    Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.

    In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.

    In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.

    Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.



    Makes 1 eight-inch square loaf

    1 tablespoon unsalted butter

    1 cup all-purpose flour

    1 cup yellow cornmeal

    1 tablespoon sugar

    1/2 teaspoon salt

    2 teaspoons baking powder

    1 cup milk

    2 large eggs

    1. Heat oven to 425掳 with rack in center. Butter an 8-inch-square baking pan, and set aside.

    2. In a medium bowl, whisk together flour, cornmeal, sugar, salt, and baking powder. In a small bowl, whisk together milk and eggs until frothy. Pour the milk-and-egg mixture into the dry ingredients. Mix until the ingredients are just incorporated. Do not overmix; the batter should be lumpy. Pour the batter into prepared pan. Cook until top is golden brown and a cake tester inserted in the center comes out dry, 20 to 25 minutes.My husband loves cornbread, does anyone have a really good recipe?
    I always make cornbread the way it says on the box, but my great grandmother showed me that if you add some sugar to it, it makes it taste sooooo much better.

    I don't know the exact amount, I just add some, stir, taste, and judge from there.
    Jiffy corn bread mix, you get it at grocery stores.

    We made muffins out of it.
    Believe it or not, the Jiffy cornbread mixes are pretty good! But if you really want to make it from scratch ...


    1 cup yellow corn meal

    1 1/4 cups all purpose flour

    1/4 cup sugar

    1 tsp. baking powder

    1/4 tsp. baking soda

    2 eggs

    6 tablespoons butter

    1 tsp. vegetable oil (for pan)

    pinch of salt

    Prepare oven to 350F.

    Combine cornmeal, flour, sugar, baking powder and baking soda and salt.

    In a separate bowl, mix buttermilk with egg. Beat lightly.

    Slowly stir buttermilk mixture into the dry ingredients.

    Add butter and beat for 1 minute.

    Bake 20-25 minutes in a 8x8 inch greased baking pan.

    Cut into squares.
    1 cup unbleached all-purpose flour

    1-cup cornmeal

    5 tablespoons sugar

    2 teaspoons baking powder

    1/2-teaspoon salt

    1-cup milk

    1/3-cup canola oil

    1 large egg, slightly beaten

    Preheat oven to 400 degrees F. Lightly grease and 8 or 9-inch square pan.

    Sift dry ingredients into mixing bowl. Form a well in the mixture and add the milk, oil, and egg. Stir just until everything is combined 鈥?there should still be scattered clumps of flour, about the size of baby peas or BBs.

    Pour the batter into the prepared pan and bake for 24 to 30 minutes, until the cornbread is starting to brown slightly (especially at the edges) and a knife inserted in the middle comes out clean. Serve hot.

    I luv this!!
    Ingredients that work in my kitchen:

    1 1/4 cups white, self-rising, stone-ground corn meal

    1 large egg

    1 1/4 cups buttermilk

    about 3/8 cup of Crisco

    #6 cast iron skillet

    Finally the cooking instructions

    Preheat the oven to 425-degrees with the Crisco in the skillet and the skillet in the oven.

    Put the cornmeal in a bowl

    Put the egg on top of the cornmeal

    Put most of the buttermilk on top of the egg

    Slowly whisk the cornmeal-egg-buttermilk mixture until it has an even texture, add more buttermilk until the texture is right

    Remove the skillet from the oven

    Tilt and rotate the skillet so that the melted shortening coats all parts of the interior part of the skillet.

    Pour most of the melted shortening into the batter

    Leave enough shortening to 'fill the corners' of the skillet (about 1/8 cup, maybe less, maybe more)

    Blend the melted shortening into the cornmeal, the texture will thicken slightly.

    The final texture should be such that if you pour a tablespoon of the batter onto itself, it firsts stands up a little on top but mostly blends back into the batter in 10-30 seconds. One of my earlier and persistent mistakes was making the batter too thick.

    Pour the batter into the skillet and bake for about 25 minutes or until perfect.

    How to recognize a successful cornbread:

    The bottom and side crusts should be 1/16 to 3/32 inch thick, and deliciously crusty

    The top should be a nice uneven brown, with slight crust

    The insides should be moist and delicious.

    The texture might be most-appreciated just behind your front teeth and close to your gums for about an inch toward the back of your mouth

    However, the texture should be excellent to all parts of your mouth. (The stone ground corn meal helps here)

    Everybody eats it all up right away. The corn pone, if you will let me misuse that word, should not last more than 1/2 to 3/4 hours
    Chi-Chi's Sweet Corn Cake

    1/2 cup butter -- softened

    1/3 cup masa harina

    1/4 cup water

    1 1/2 cups frozen corn -- thawed

    1/4 cup cornmeal

    1/3 cup sugar

    2 tbsp heavy cream

    1/4 tsp salt

    1/2 tsp baking powder

    Preheat the oven to 375 degrees F.

    Blend the butter in a medium bowl with an electric mixer until creamy.

    Add the masa harina and water to the butter and beat until well

    combined. Put the defrosted corn into a blender or food processor

    and, with short pulses, coarsely chop the corn on low speed. You want

    to leave several whole kernels of corn. Stir the chopped corn into

    the butter and masa harina

    mixture. Add the cornmeal to the mixture. Combine.

    In another medium bowl, mix together the sugar, cream, salt, and

    baking powder. When the ingredients are well-blended, pour the

    mixture into the other bowl and stir everything together by hand. Pour

    the corn batter into an ungreased 8x8-inch baking pan. Smooth the

    surface of the batter with a spatula. Cover the pan with aluminum


    Place this pan into a 13x9-inch pan filled one-third of the way up

    with hot water.

    Bake for 50 to 60 minutes or until the corn cake is cooked through.

    When the corn cake is done, remove the small pan from the larger pan

    and let it sit for at least 10 minutes. To serve, scoop out each

    portion with an ice cream scoop or rounded spoon.

    - - - - - - - - - - - - - - - - - -

    NOTES : Masa harina is a Mexican corn flour found near the flour in

    the supermarket. --

    Disneyland Cornbread

    2/3 cup sugar

    1 teaspoon salt

    1/3 cup butter (or margarine), softened

    1 teaspoon vanilla

    2 eggs

    2 cups flour

    1 tablespoon baking powder

    3/4 cup cornmeal

    1 1/3 cups milk

    Combine sugar, salt, shortening and vanilla and mix 5 min. Add eggs

    one at a time and beat 3 min.

    Mix flour, baking powder, and cornmeal.

    Add half of flour mixture to sugar mixture.

    Add half of milk to flour and sugar mixture and mix.

    Add remainder of milk and flour mixture and beat to blend.

    Bake at 400 degrees for 20 minutes or golden brown. Enjoy while warm

    with butter; honey-butter (mix 2 tablespoons honey with 1/2 stick

    softened butter); or your favorite jam or jelly.
    betty crocker cookbook has a good recipe, its a good cookbook for beginners.
    jiffy box is really good!
    Homesteader Cornbread

    Submitted by: Patricia Bergstrom

    Rated: 5 out of 5 by 480 members Prep Time: 15 Minutes

    Cook Time: 30 Minutes Ready In: 50 Minutes

    Yields: 15 servings

    ';A moist, sweet corn bread with a crisp crust is the goal, fully realized with this recipe.';


    1 1/2 cups cornmeal

    2 1/2 cups milk

    2 cups all-purpose flour

    1 tablespoon baking powder 1 teaspoon salt

    2/3 cup white sugar

    2 eggs

    1/2 cup vegetable oil


    1. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine corn meal and milk; let stand for 5 minutes.

    2. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.

    3. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

    Best Ever Corn Muffins

    Submitted by: Kelly

    Rated: 5 out of 5 by 110 members Prep Time: 8 Minutes

    Cook Time: 30 Minutes Ready In: 38 Minutes

    Yields: 12 servings

    ';This recipe was handed down to me from my mother. It's easy to make and the ingredients are probably already in your kitchen. Enjoy!';


    1/4 cup butter, softened

    9 tablespoons white sugar

    2 eggs

    1 tablespoon vanilla extract 1 1/2 cups biscuit baking mix

    1/4 cup yellow cornmeal

    2/3 cup milk


    1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.

    2. In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla.

    3. In a separate bowl, stir together baking mix and cornmeal. Blend this mixture into the butter/egg mixture, alternately with the milk; stir just until combined. Spoon batter into prepared muffin cups.

    4. Bake in preheated oven for 20 to 30 minutes, until golden.
    Jiffy cornbread mix with some mexican corn and chedderjack cheese
    Kenny Rogers` Corn Muffins Recipe

    Serves/Makes: 12

    Submitted by: MacLeod, Kathleen macleodkat

    Ready in: %26lt; 30 minutes

    Difficulty: 3

    (1=easiest :: hardest=5)


    Cornbread Recipes

    Corn Muffins Recipes

    Celebrity Recipes


    1/2 cup butter

    2/3 cup sugar

    1/4 cup honey

    2 eggs

    1/2 teaspoon salt

    1 1/2 cup all-purpose flour

    3/4 cup yellow cornmeal

    1/2 teaspoon baking powder

    1/2 cup milk

    3/4 cup frozen yellow corn


    Preheat oven to 400 degrees. Cream together butter, sugar, honey, eggs and salt in a large bowl. Add flour, cornmeal and baking powder and blend thoroughly. Add milk while mixing. Add corn to mixture and combine by hand until corn is worked in. Grease a 12-cup muffin pan and fill each cup with batter. Bake for 20-25 minutes or until muffins begin to turn brown on top.

    This recipe for Kenny Rogers` Corn Muffins serves/makes 12.
    Try adding 1 can creamed corn, 1 Tablespoon honey, 1 egg, 1/4 cup of milk to one package of jiffy cornmuffin mix.

    I need a recipe for cornbread dressing?


    1/2 c. chopped green onions

    1/4 c. chopped onions

    1/4 c. chopped bell pepper

    1 can cream of mushroom soup

    1 can cream of onion soup

    1 (1 lb.) Harold's Dressing Mix

    1 (3 oz.) can sliced mushrooms

    1 pkg. prepared Jiffy cornbread Mix

    Cayenne pepper to taste

    Depending on consistency desired, a second cornbread may be needed to obtain a drier mixture.:

    Prepare cornbread following directions on box. Heat dressing mix, soups and mushrooms. Add onions, bell pepper and green onions, and cook until onions are tender. Crumble and stir in prepared cornbread. Pour into a greased pan of adequate size and bake at 350 degrees for 30 minutes or until edges are crisp.

    The baking step may be eliminated and the dressing may be served directly from the pot.I need a recipe for cornbread dressing?
    Boil the turkey neck, liver and gizzard with chunks of onion, celery, salt, pepper and garlic powder.

    While the meat is boiling, bake a pan of cornbread.

    While the cornbread is baking, chop a medium onion, 3 stalks of celery, 1/2 large green bell pepper and 3 green onions.

    After the cornbread is cooled, crumble into a large baking pan and add chopped vegetables, then set aside.

    After the meat has become tender, remove from liquid and let cool long enough to chop, then add meat to cornbread and vegetables. Fold all together then pour turkey broth over cornbread mixture a little at the time until moist. Season with more salt, pepper and garlic powder to taste. Chop 3 boiled eggs and add to mixture. Bake in a 350'F oven for 1 hour.

    I can't stand the taste of poultry seasoning or sage so I don't use it. For the broth you should end up with about 4 cups of broth, adding all of it to the cornbread. If you don't have enough broth you can use drippings from the turkey or bouillon cubes to make extra broth.I need a recipe for cornbread dressing?
    Add lots of rum.
    I would go to and type in ';cornbread dressing'; in the search bar. I downloaded a really good recipe for last year's Thanksgiving and I'm going to make it again this year. The recipe calls for using cornbread and pork sausage.

    Happy cooking!
    The Dressing:

    1 9x13-inch pan of cornbread, crumbled

    10 white or whole wheat bread heels (left out overnight)

    poultry seasoning (see below)

    rubbed sage (see below)

    1/2 teaspoon freshly ground black pepper

    3 large stalks celery, chopped

    1 large onion, chopped (2-1/2 to 3 cups)

    1 large green pepper, chopped

    3/4 cup butter (1-1/2 sticks)

    4 cups chicken stock

    1 cup turkey pan drippings (from cooked turkey -- you are cooking a turkey, aren't you?)

    3 large eggs, slightly beaten

    Preheat oven to 375掳F.

    Crumble the cornbread and white bread into a very large baking dish or pan (This is the pan you will cook your dressing in, and you need room to stir it while it's cooking). You will have approximately 12 cups of crumbs, perhaps a little more.

    In a large skillet, saut茅 the celery, onion and green pepper in butter over medium heat until onion is transparent. Combine the saut茅ed vegetables with the bread crumbs and mix well. Note: The dressing up to this point can be prepared an hour or so in advance.

    When you are ready to bake the dressing, add the beaten eggs, chicken stock and turkey pan drippings, and stir. (You may need a little more chicken stock -- better if it's too moist than too dry; the uncooked dressing should be a little on the slushy side.) Add 2 teaspoons poultry seasoning, 1/2 teaspoon rubbed sage, black pepper, and mix thoroughly.

    After baking for 15 minutes or so, stir dressing down from the sides of the pan so that it cooks uniformly (my mother's term was ';rake through it';). Check the seasonings; that is, taste it. If you don't taste enough sage for your liking, add 1/4 teaspoon or so with a little chicken stock, stir it in, and taste again. Careful, a little sage goes a long way.

    Total cooking time should be about 30 minutes.
    I don't really have a recipe per say but, this is what I do when I make it.

    Saute some onions, celery, and bell pepper in oil and butter. Add a fresh pan of crumbled cornbread. Mix well. Add poultry seasoning and a little extra sage to your taste. Slowly add either chicken or beef stock/broth until desired consistency is reached. Pour into a buttered baking dish and bake in oven at 350 for about 20-30 minutes or until top is a nice golden brown crunch.

    For a slightly different twist, add a package of dried bread dressing/stuffing mix and it's seasoning packet.

    Do you have a recipe for the perfect cornbread stuffing?


    5 c. crumbled yellow cornbread

    1 lb. sausage meat

    2 c. onions, chopped

    1 1/2 c. chopped celery stalks

    2 c. fresh white bread crumbs,

    slightly pressed down

    2 eggs, lightly beaten

    2 to 3 tbsp. sage

    1/2 c. melted butter

    Salt and pepper


    Makes 2 1/2 quarts. Break sausage up and saute until gray. Scrape into mixing bowl, leaving fat in pan. Saute onions in fat 5 to 6 minutes until tender. Add celery and saute 2 minutes. Add bread crumbs and eggs. Season to taste, exaggerating the sage slightly. Fold in melted butter.


    The Weekend ChefDo you have a recipe for the perfect cornbread stuffing?
    DON'T YOU KNOW THERE IS NO SUCH THING. Everyone tends to like their family recipe I like mine

    1) I don't like lumps, so everything is cut up extra fine

    2) cornbread only, I cook my own, nothing boxed, no white bread added. yuck

    3) pour on chicken/or turkey broth from the burkey or some you have bought.

    4)add onions (I used dried, dehydrated ones I don't have to chop), celery power and celery seeds, (I dont like pieces of celery just the taste) poltry seasons for dressing.

    5) a can of cream of chicken soup, large batch maybe 2 cans

    6) 3 to 6 eggs, depending on how big a pan you are making.

    7) salt and some pepper.

    8) sometimes I stick in some hunks of turkey into the dressing

    9) cook 350 for an hour or so. It will look like a cake when it is baking. Be sure it gets done to the middle. Small will maybe cook in 30 minutes and big pan like I cook could take 2 hours

    I like it moist, everything finly chopped and very tasty..Do you have a recipe for the perfect cornbread stuffing?
    I use stovetop stuffing for the best results each and every time
    Here's what I do (Sorry I don't have measurements)

    The night before, make a pan of plain cornbread(you can make it from scratch, the Jiffy mix or buy some in the store bakery section).

    When you are ready to make the stuffing, crumble the cornbread into fine pieces. Brown some sausage on the stove, and saute chopped onions, a little garlic. and some chopped celery. You can even saute them in the same pan as the sausage if desired.

    Place the breadcrumbs in a large bowl and add the sausage, and the ingredients you just sauteed. Now add just a little chopped pimentos. Then add some poultry seasoning, or some sage, thyme, parsley(mostly sage though) and salt and pepper. Mix well then pour in some turkey broth(or chicken)-Enough to make it nice and moist. Stuff in the turkey or in a separate baking dish and cover with foil(to keep it moist). You only have to bake it long enough for it to warm it up really. Happy Thanksgiving!
    go marks n spencer xx
    I don't, but Stove Top does!
  • laons