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Category: Dressing and Stuffing
Prep Time: Cook Time: Total Time:
No-Stick Cooking Spray
CORNBREAD
1 large egg
1 1/3 cups milk
OR 1 3/4 cups buttermilk
1/4 cup Vegetable Oil
2 cups Self-Rising White Corn Meal Mix
DRESSING
1/2 cup butter or margarine
2 medium onions, chopped
1 cup chopped celery
1 medium yellow or red bell pepper, chopped
1 medium green bell pepper, chopped
2 tablespoons Dijon mustard
2 teaspoons grated lemon peel
12 ounces fresh or frozen crabmeat, thawed and flaked
4 cups dry bread crumbs
1/2 cup water
2 (14.5 oz.) cans ready-to-serve chicken broth
HEAT oven to 450. Spray a 9 or 10-inch cast-iron or ovenproof skillet with no-stick cooking spray. Place in oven 7 to 8 minutes or until hot.
BEAT egg in large bowl. Add milk and oil; blend well. Add corn meal mix; mix well. Pour into hot skillet. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Crumble cornbread to make 6 cups. Set aside.
REDUCE oven temperature to 375. Spray a 13 x 9-inch (3-quart) baking dish or pan with no-stick cooking spray. Melt butter in large skillet over medium heat. Add onions, celery and bell peppers; cook until vegetables are tender, stirring occasionally. Remove from heat. Add mustard and lemon peel; mix well.
COMBINE vegetables, crumbled cornbread and all remaining dressing ingredients in large bowl; mix well. Spoon into prepared baking dish.
BAKE 40 to 45 minutes or until golden brown.
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Chesapeake Bay Cornbread Dressing
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Category: Dressing and Stuffing
Prep Time: Cook Time: Total Time:
No-Stick Cooking Spray
CORNBREAD
1 large egg
1 1/3 cups milk
OR 1 3/4 cups buttermilk
1/4 cup Vegetable Oil
2 cups Self-Rising White Corn Meal Mix
DRESSING
1/2 cup butter or margarine
2 medium onions, chopped
1 cup chopped celery
1 medium yellow or red bell pepper, chopped
1 medium green bell pepper, chopped
2 tablespoons Dijon mustard
2 teaspoons grated lemon peel
12 ounces fresh or frozen crabmeat, thawed and flaked
4 cups dry bread crumbs
1/2 cup water
2 (14.5 oz.) cans ready-to-serve chicken broth
HEAT oven to 450. Spray a 9 or 10-inch cast-iron or ovenproof skillet with no-stick cooking spray. Place in oven 7 to 8 minutes or until hot.
BEAT egg in large bowl. Add milk and oil; blend well. Add corn meal mix; mix well. Pour into hot skillet. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Crumble cornbread to make 6 cups. Set aside.
REDUCE oven temperature to 375. Spray a 13 x 9-inch (3-quart) baking dish or pan with no-stick cooking spray. Melt butter in large skillet over medium heat. Add onions, celery and bell peppers; cook until vegetables are tender, stirring occasionally. Remove from heat. Add mustard and lemon peel; mix well.
COMBINE vegetables, crumbled cornbread and all remaining dressing ingredients in large bowl; mix well. Spoon into prepared baking dish.
BAKE 40 to 45 minutes or until golden brown.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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