Best 7 Mamas Cornbread Recipes

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.

MOMMA'S CORNBREAD DRESSING

Steps:

• Prepare cornbread according to directions on package. Cool and crumble. Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the crumbled corn bread, onion, garlic, celery and eggs. Gently stir. Sprinkle with salt, pepper and sage.
• Add the chicken and turkey broth 1 cup at a time until the cornbread becomes moist but not wet.
• Place stuffing into a Dutch oven or loosely pack into a turkey. Bake for 1 hour or until stuffing reaches a temperature of 175 degrees F (80 degrees C).

MAMA'S BUTTERMILK CORN BREAD

Steps:

• 1. PREHEAT THE OVEN TO 425 DEGREES F. Mix the corn meal,flour, sugar, salt, baking powder, baking soda together. Then add milk, eggs and bacon fat or vegetable oil. Mix well. Turn into a well greased 9 X13X2 in pan, or 10 inch cast iron skillet.
• 2. Bake at 425 degrees for 35 minutes. Serve hot with butter or margarine if desired.
• 3. NOTE: This recipe works well to make corn bread dressing for Chicken and dressing, leave plain as is, or add 2 teaspoons each of sage and garlic powder to make sage Corn Bread.
• 4. I prefer to use yellow cornmeal to white, just a personal preferance.

MEXICAN CORNBREAD

Steps:

• Place a seasoned cast iron skillet (or 8 inch round cake pan) in the oven and preheat to 350.
• In a large bowl, mix together all ingredients.
• Pour 1 tablespoon of vegetable oil into skillet and swirl a bit to cover the bottom (This skillet is hot so hold it with a potholder).
• Pour batter in skillet and bake for 30-40 minutes or until golden brown on top. Turn out onto a plate, cut, and serve.

ARTICHOKE WITH MAMA'S CORNBREAD DRESSING

Steps:

• Combine cornbread, toasted bread and crackers in mixing bowl. Pour stock into saucepan and add celery and onion. Bring to a boil and cook for 10 minutes, allow to cool. Add stock mixture to bread crumb mixture with beaten eggs, butter, sage, salt and pepper.
• Preheat oven to 350 degrees.
• Take each artichoke, making certain they are well-drained, and carefully pull the leaves back slightly in order to stuff. Place the stuffing inside the core, and add a bit between the leaves. Place in a lightly oiled baking pan and bake for 15-20 minutes, until stuffing is nicely browned.

MAMA'S CORNBREAD

Steps:

• Preheat the oven to 375 degrees F. In a mixing bowl, combine all of the ingredients and mix well. On the stove top, heat the oil in a large skillet until hot but not boiling. Pour the hot oil into the bowl with the other ingredients and mix well. Pour the batter into the skillet and bake for 35 to 50 minutes. Start checking for doneness after 35 minutes; it should be golden brown when done.

MAMA'S CORNBREAD DRESSING

Steps:

• 1. Bring chicken stock and Lipton onion soup mix to a boil. Put the cornbread dressing into a large bowl. Pour the heated stock over the dressing, and combine well.
• 2. Place dressing in a large baking dish and bake at 350 degrees until hot (15-20 minutes). May cover with foil to keep from drying out. If too dry, add more chicken stock.
• 3. Mama never stuffed her turkey - we just ate the dressing on the side with lots of gravy. You could use any turkey stock you may have for this dressing, but she always saved her turkey stock to make the turkey gravy.