Best 2 Steven Satterfields Cornbread Recipes

**Savory Southern Goodness: A Culinary Journey through Cornbread Varieties**

Cornbread, a delectable staple in Southern cuisine, has captured the hearts of food enthusiasts worldwide with its irresistible flavors and versatility. From the classic skillet cornbread to the unique spoonbread, this article presents a tantalizing collection of cornbread recipes that cater to diverse tastes and occasions. Whether you prefer a crispy golden crust or a moist, tender crumb, these recipes offer a delightful range of textures and flavors to satisfy every cornbread craving. Embark on a culinary adventure as we explore the nuances of each recipe, unveiling the secrets behind the perfect cornbread experience.

Let's cook with our recipes!

STEVEN SATTERFIELD'S CORNBREAD

Steven Satterfield's Cornbread image

Use to make Miller Union chef Steven Satterfield's Cherry-Pecan Cornbread Dressing.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Yield Makes enough for 12 servings of dressing

Number Of Ingredients 7

Ingredients

1/2 cup (1 stick) unsalted butter, melted, plus more unmelted for baking dish
1 1/2 cups stone ground cornmeal
1 cup unbleached all-purpose flour
1 1/2 tablespoons coarse salt
1 teaspoon baking soda
3 eggs, lightly beaten
1 1/2 cups buttermilk

Steps:

Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish; set aside.
In a medium bowl, whisk together cornmeal, flour, salt, and baking soda; set aside. In a small bowl, whisk together eggs and buttermilk. Whisk egg mixture into cornmeal mixture and stir in melted butter until mixture is well combined.
Pour batter into prepared baking dish and transfer to oven. Bake until center is set and golden brown, about 25 minutes. Let cool completely before using. Cornbread for dressing is best when made a day in advance.

CHERRY-PECAN CORNBREAD DRESSING

Cherry-Pecan Cornbread Dressing image

Baking this cornbread dressing from Miller Union chef Steven Satterfield in muffin tins gives each serving crispy, savory edges.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Number Of Ingredients 12

Ingredients

3 tablespoons plus 1 1/2 teaspoons unsalted butter
Cornbread
3/4 cup dried cherries, chopped
3/4 cup chopped pecan pieces
3/4 cup chopped onion
2/3 cup chopped celery
2 tablespoons chopped shallots
2 teaspoons fresh finely chopped sage
1 1/2 teaspoons chopped fresh thyme leaves
1 3/4 cups homemade or store-bought low-sodium chicken stock
2 large eggs, lightly beaten
Coarse salt and freshly ground pepper

Steps:

Preheat oven to 325 degrees. Using 2 tablespoons butter, butter a standard 12-cup muffin tin; set aside.
Break cornbread into medium-fine pieces by hand in the pan it was baked in; add cherries and pecans; set aside.
Heat remaining 1 tablespoon plus 1 1/2 teaspoons butter in a large skillet over medium-high heat. Add onion, celery, shallots, sage, and thyme; cook, stirring, until onions are translucent. Add chicken stock and bring to a simmer; let simmer for 5 minutes and remove from heat.
Pour vegetable mixture over cornbread and mix to combine; let cool slightly. Stir in eggs and season with salt and pepper.
Using your hands or an ice cream scoop, fill prepared muffin tin with cornbread mixture. Transfer to oven and bake until set, about 40 minutes. Let cool before removing from muffin tins.

Tips:

Use fresh cornmeal for the best flavor.
Buttermilk adds a tangy flavor to the cornbread.
Adding melted butter to the batter makes the cornbread moist and rich.
Baking the cornbread in a hot oven creates a crispy crust.
Let the cornbread cool slightly before serving so that it doesn't crumble.

Conclusion:

Steven Satterfield's cornbread recipe is a delicious and easy-to-make Southern classic. With its crispy crust, moist interior, and tangy flavor, this cornbread is sure to be a hit with your family and friends. Whether you serve it with butter, honey, or your favorite chili, this cornbread is sure to be a hit.