Best 8 Grandma Lizzies Cornbread Dressing Recipes

GRANDMA'S CORN BREAD DRESSING

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.

GRANDMA LIZZIE'S CORNBREAD DRESSING

Steps:

• Preheat oven to 325 degrees F. Grease a 9 x 13 x 2-inch baking dish.
• Place the bread cubes on a large baking sheet and toast in the oven for 30 minutes, turning once after 15 minutes, until lightly brown. Set aside to cool. Raise the oven temperature to 450 degrees F.
• In a medium skillet, saute the onion in butter until translucent and softened but not browned, about 5 minutes. In a very large bowl, crumble the cornbread, toasted bread cubes, and cracker crumbs. Add the onion and eggs and toss with a fork until mixed. Add 3 cups of the broth and mix well, adding more as needed to make a very moist but not soupy dressing. Season with salt and pepper to taste. Bake in the prepared pan for 15 minutes, or until lightly browned.

GRANDMA LIZZIE'S CORNBREAD DRESSING

Steps:

• Preheat the oven to 350°F. Grease a 9 × 13 × 2-inch baking dish.
• Place the bread cubes on a large baking sheet and toast in the oven for 30 minutes, turning once after 15 minutes, until lightly brown. Set aside to cool. Raise the oven temperature to 450°F.
• In a medium skillet, sauté the onion in the butter until translucent and softened but not browned, about 5 minutes. In a very large bowl, crumble the corn bread, toasted bread cubes, and cracker crumbs. Add the onion and eggs and toss with a fork until mixed. Add 3 cups of the broth and mix well, adding more as needed to make a very moist but not soupy dressing. Season with salt and pepper to taste. Bake in the prepared pan for 15 minutes, or until lightly browned.

GRANDMA'S CORNBREAD DRESSING

Steps:

• Heat oven to 450 degrees . Grease 13x9-inch (3-quart) baking dish or pan. Melt butter in medium skillet over medium-high heat. Add celery and onion; cook until tender, stirring occasionally.
• In large bowl, combine celery mixture, crumbled cornbread, bread pieces, sage and pepper; mix well. Add hot broth and mix well. Taste and add salt and more sage if needed.
• Pour into greased baking dish. Dot top with small pieces of butter. Bake at 450 degrees for 30 minutes or until golden brown.
• Note: Broth made from boiling a baking hen will be best but canned will work.

"GRANDMA LIZZIE'S" CORNBREAD DRESSING

Steps:

• 1. Preheat oven to 350 degrees. Grease a 9-x-13-x-2-inch baking dish
• 2. Place the bread cubes on a large baking sheet and toast in the oven for 30 minutes, turning once after 15 minutes, until lightly brown. Set aside to cool. Raise the oven temperature to 450 degrees.
• 3. In a medium skillet saute the onion in the butter until translucent and softened but not browned, about 5 minutes. In a very large bowl, crumble the cornbread, toasted bread cubes and cracker crumbs. Add the onion and eggs and toss with a fork until mixed. Add 3 cups of the broth and mix it well, adding more as needed to make a very moist, but not soupy, dressing. Season with salt and pepper to taste. Bake in the prepared pan for 15 minutes, or until slightly browned.
• 4. For the cornbread dressing: preheat oven to 450 degrees.
• 5. Pour 2 tbsp of the oil into a well-seasoned cast-iron skillet and place over medium-high heat. Put the cornmeal in a large mixing bowl. Make a well in the cornmeal and add remaining 2 tbsp. oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups.
• 6. Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of batter. Continue to heat on the stove top for 1 minute and then transfer the skillet to the oven and bake for 20 minutes, or until browned on top. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.

GRANDMA'S CORNBREAD DRESSING

Steps:

• Preheat oven to 400°. In a large bowl, whisk flour, cornmeal, baking powder and salt. In another bowl, whisk eggs and buttermilk. Pour oil into an 8-in. ovenproof skillet; place skillet in oven 4 minutes., Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened., Carefully tilt and rotate skillet to coat bottom with oil; add batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Reduce oven setting to 350°. For dressing, in a large skillet, heat oil over medium-high heat. Add onion and celery; cook and stir 4-6 minutes or until tender. Remove from heat. Coarsely crumble cornbread into skillet; toss to combine. In a small bowl, whisk eggs, condensed soup and seasonings; stir into bread mixture. Stir in broth., Transfer to a greased 13x9-in. baking dish. Bake 45-55 minutes or until lightly browned.

GRANDMA STANDARD'S CORNBREAD DRESSING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Place the cornbread cubes into a large bowl. Set aside until needed.
• Place the chicken breasts in a pot and cover with water. Add salt to taste. Bring to a boil, and cook until the chicken is no longer pink and juices run clear. Remove the chicken breasts from the pan, reserving at least 2 cups of the chicken broth. When cool enough to handle, remove the skin and debone, discarding the skin and bones.
• Mix the onion, chicken broth, and red pepper with the cornbread; mash the mixture using a hand masher. Season to taste with sage, salt, and black pepper, adding a little at a time. Stir in the chicken. Spoon the mixture into the prepared baking dish.
• Bake in preheated oven until top is golden brown, about 45 minutes.

GRANDMA'S CORNBREAD DRESSING RECIPE - (4.2/5)

Steps:

• Sauté celery and onion in butter until soft, and set aside. In a large bowl mix all the ingredients together including the sautéed celery and onion, and mix well. Taste to see if you need to add more broth, salt, butter, or seasonings. Bake in 2 (9x11) greased pans at 325°F for 30 to 40 minutes. Once baked and cooled the dressing can be frozen up to 1 month.