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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Double Corn Cornbread Dressing Recipe

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This recipe for Double Corn Cornbread Dressing is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cups cornmeal
1 1/4 cups all-purpose flour
3 Tbsp sugar
4 tsp baking powder
1 tsp salt
1 1/2 cups milk
3 eggs
1/3 cup butter, melted
3 cups fresh or frozen corn kernels, thawed
1 large red onion, cut into wedges
1/2 cup butter
1/2 tsp crushed red pepper
6 cups fresh spinach
1 3/4 to 2 3/4 cups chicken broth
Directions:
Directions:
For cornbread, preheat oven to 400ºF. Grease 13x9x2-inch baking pan; set aside. In a large bowl stir together cornmeal, flour, sugar, baking powder, and salt; set aside.

In a medium bowl whisk together milk, eggs, and the 1/3 cup melted butter. Stir milk mixture into cornmeal mixture just until moistened. Pour batter into prepared pan.

Bake 20 minutes or until edges are golden. Cool cornbread on wire rack 30 minutes. Cut into 1-inch cubes.

For Double Corn Cornbread Dressing, preheat oven to 325ºF. Spread cooled cornbread on baking pan. Bake, uncovered,10 to 15 minutes, stirring once. Cool on wire rack.

In a large skillet cook corn and onion in the 1/2 cup butter over medium-high heat 6-8 mins or until browned. Stir in crushed red pepper, 1/2 tsp salt, and 1/4 tsp pepper. In a very large bowl combine cornbread pieces, corn mixture, and spinach. Drizzle with broth to moisten; toss lightly to combine.

Spoon into a 3-quart baking dish. Bake, uncovered, 40 mins or until top is browned and dressing is heated through. Top with chopped Italian flat-leaf parsley

 

 

 

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