CORN BREAD STUFFING RECIPE Video

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Saturday, September 4, 2010

PLANTATION CORN BREAD STUFFING














PLANTATION CORN BREAD STUFFING
Cornbread Stuffing Recipe INGREDIENTS
  • 1 c. chopped celery
  • 1 c. chopped onion
  • 1/4 c. butter
  • 4 c. toasted corn bread cubes
  • 1/2 c. chicken broth
  • 1 tsp. poultry seasoning
  • 1 tsp. sage
  • 1/4 to 1/2 tsp. mace
Cornbread Stuffing Recipe INSTRUCTIONS
Saute celery and onion in butter until tender. Combine with remaining ingredients and mix thoroughly. About 4 cups stuffing...and the Cornbread Stuffing Recipe is ready..enjoy it !
Baked-fish-with-corn-bread-stuffing recipe

BAKED FISH WITH CORN BREAD STUFFING RECIPE














BAKED FISH WITH CORN BREAD STUFFING RECIPE
A nice corn bread stuffing recipe to try !
Cornbread Stuffing Recipe INGREDIENTS
  • 1 lg. blue fish (or any steak fish)
  • 1 lg. onion
  • 1 lg. green pepper
  • 2 tbsp. butter
  • 1 box corn bread stuffing mix
  • 1 lemon
Cornbread Stuffing Recipe INSTRUCTIONS
Clean fish, then take fresh lemon and clean again inside and out of fish. Rinse and drain fish a little.

1. Mix corn bread stuffing, let it cool for few minutes, then put it into fish.

2. Cut up green peppers and onions, put some inside and around fish. Close fish and fasten with toothpicks. Make slits in the skin of fish. Stick in butter. Wrap fish in Reynolds Wrap or roasting pan. Bake at 350 degrees. Let cool. The corn bread stuffing recipe is ready. Slice to serve. Enjoy with bread and vegetables...nice !
southern-corn-bread-stuffing

SOUTHERN CORN BREAD STUFFING


















SOUTHERN CORN BREAD STUFFING
A great corn bread stuffing recipe to try !

Cornbread Stuffing Recipe INGREDIENTS
  • 3/4 cup celery, chopped
  • 1 cup onion, chopped
  • butter
  • craisins or dried cranberries, to taste
  • 2 cans chicken broth (add another can if you prefer)
  • sage or poultry seasoning, to taste (if desired)
  • 2 hard boiled eggs, yolk removed, chopped
Cornbread Stuffing Recipe Ingredients:
  • 1 1/2 cups yellow cornmeal
  • 1/2 cup all purpose flour
  • 2 teaspoons baking powder
  • pinch of salt
  • 2-4 tablespoons sugar
  • 1 egg
  • 1 cup milk
  • 1/4 cup oil

INSTRUCTIONS
THE CORNBREAD:

Set the oven to 425 degrees.

Grease a cast iron skillet with plain Crisco or butter-flavor Crisco. Let the skillet get warm in the oven until the grease melts. (Can also be done with a glass or metal pan.)

Meanwhile, mix the dry ingredients (corn meal, flour, baking powder, salt, sugar).

Then add the milk, oil, and egg and stir until the mixture is wet through.
Bake for 20-24 minutes, or until a toothpick inserted in the center comes out clean.
Remove cornbread from the skillet or pan and set it aside to cool.

THE DRESSSING:

Lower the heat on the oven to 350 degrees.

While you allow the cornbread to cool, sauté the celery and onion in the butter until softened. Remove from heat.

Sprinkle the chopped hard-boiled eggs (no yolks) into the bottom of a 9x13 casserole dish. You want to put the hardboiled eggs on the bottom or they'll get dry when you bake the dressing.

Add half of the cooled and crumbled cornbread.
Sprinkle the celery and onion mixture, and the craisins evenly over the cornbread.
Add the rest of the cornbread. Mix lightly with the onions and craisins; try not to pick up any eggs.

Pour the chicken broth over the top and bake for 20 minutes or until heated throughout. The corn bread stuffing recipe is ready...enjoy it !
plantation-corn-bread-stuffing