Best 7 Calico Cornbread Dressing Recipes

CALICO CORN BREAD DRESSING (TASTE OF HOME)

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.

CATHERINE'S CORNBREAD DRESSING

Steps:

• Preheat oven to 400 degrees.
• Melt butter in a large skillet over medium heat. Saute the celery and onion until soft and translucent, 10 to 12 minutes.
• In a large bowl, add the celery, onion, cornbread, stuffing mix, and sage. Stir in the chicken stock and eggs and mix until completely combined. Season with a few grinds of black pepper. The mixture should be fairly soupy. Pour into a lightly greased 9 by 13-inch baking dish. Bake, uncovered, until the dressing is set and golden brown, 45 minutes to an hour.
• Preheat the oven to 425 degrees. Grease a large cast-iron skillet and place in the oven to heat while mixing the batter.
• In a large bowl, mix the cornmeal, flour, sugar, baking powder, salt, baking soda, and a few generous grinds of black pepper.
• In a separate bowl, whisk the buttermilk, eggs, and melted butter together until combined. Pour into the dry ingredients and stir until just combined (it's okay if it's a little lumpy). Pour the batter into the hot cast-iron skillet and bake until the top is golden brown, about 25 minutes.
• Immediately remove the cornbread from the skillet and allow to cool. The cornbread can be made up to 2 days in advance when using for the dressing. Store until needed, then crumble and follow instructions for the dressing.
• If enjoying the cornbread immediately (not for the dressing recipe), remove the cornbread from the oven, invert it onto a large plate, and then flip it once more so it is right side up. Slice into wedges and serve warm with lots of butter.

CORNBREAD DRESSING

Steps:

• Preheat the oven to 350 degrees F.
• Melt the coconut oil over medium heat in a large skillet. Saute the onion, celery and carrots until tender, 8 to 10 minutes. Remove from the heat and put into a large bowl. Add the cornbread croutons, seasoned croutons, thyme, rosemary, sage and cayenne if using. Add the chicken stock and stir to combine. Taste and add salt and pepper, then stir in the eggs. Mix to combine and pour into a 9-by-13-inch casserole dish. Bake until golden brown and fluffy but still moist, 45 to 55 minutes.
• Preheat the oven to 375 degrees F.
• Add 1 tablespoon of the coconut oil to a 6-inch cast-iron skillet. Put the skillet in the oven and allow to heat until very hot, 6 to 8 minutes.
• Combine the cornmeal, flour, baking powder and 1 teaspoon salt in a large bowl with a whisk. In a different bowl, combine the almond milk, applesauce, sorghum, egg and 2 tablespoons coconut oil. Make a well in the center of the dry ingredients and pour in the wet. Fold to combine.
• Carefully remove the skillet from the oven and pour in the batter. Return the skillet to the oven and bake until golden with a crisp crust, 25 minutes. Let cool before cutting the cornbread into 1-inch pieces (about 8 cups).
• Reduce the oven to 350 degrees F.
• Grease a baking sheet with some coconut oil and spread the cornbread in a single layer. Be careful, the cornbread is fragile and you don¿t want to be rough with it. Drizzle lightly with the remaining 2 tablespoons coconut oil and sprinkle with salt and pepper. Cook, stirring halfway through, until golden brown and crunchy, 30 to 40 minutes. Cool on the baking sheet before using.

CORNBREAD DRESSING

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.

MAMA'S SOUTHERN CORNBREAD DRESSING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
• Combine cornbread and stale bread cubes in a large bowl. Set aside.
• Melt butter in a large skillet over medium heat. Add onions and celery and cook until transparent, 5 to 10 minutes.
• Pour onion mixture over the cornbread mixture. Add turkey broth, chopped turkey, soup, giblets, hard-cooked eggs, and flour. Mix so that all the cornbread is wet. Mix in parsley, sage, bay leaves, salt, and pepper. Add beaten eggs. Mixture should be "soupy." Pour mixture evenly into the prepared pans.
• Bake in the preheated oven until cooked through and set, 1 hour to 1 hour and 20 minutes.

NANNY ROSALIND'S CORNBREAD DRESSING

Steps:

• Stir together salt, dried basil, oregano, thyme, white pepper, black pepper, cayenne pepper, and onion powder in a small bowl for seasoning mix.
• Cook pork in a 5- to 6-quart pot over medium-high heat, stirring to break up meat, until browned, 8 to 10 minutes. Transfer to paper towels; discard grease.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
• Add oil to the same pot and heat over medium-high heat. Add onion, bell pepper, celery, and garlic. Cook, stirring, until softened, about 5 minutes. Stir in seasoning mix. Add cooked pork, broth, and bay leaves; bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Remove and discard bay leaves. Mix in cornbread.
• Transfer dressing mixture to the prepared baking dish. Cover with foil.
• Bake in the preheated oven for 25 minutes. Uncover; bake until lightly browned, about 10 minutes more. Garnish with fresh thyme and oregano.

CALICO CORN SALAD

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.