DIY Seasoned Cornbread Dressing/Stuffing Mix

It is really very easy to make your own seasoned cornbread dressing/stuffing mix.  Just add seasonings to a batch of cornbread and then crumble it and dry it out.  The crumbled cornbread can be left to dry at room temperature if there is time, or it can be dried out in the oven.  I usually dry my cornbread in the oven as I have a small kitchen with little room, and, you all know, I rarely plan ahead.

I  use 2 t. of poultry seasoning to a batch of cornbread.  This can be varied according to personal tastes.  Yesterday I posted a recipe for DIY Poultry Seasoning if you would like to make your own.

Here is my recipe and method for making  cornbread dressing/stuffing mix.

DIY Cornbread Dressing/Stuffing Mix
1 c. cornmeal
1 c. flour
2 T. sugar (opt.)
1 T. plus 1/2 t. baking powder
1 t. salt
2 t. poultry seasoning
1/4 c. butter, melted and cooled
1 c. milk
1 egg

In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, salt and poultry seasoning.  Mix to combine.  Place butter in a 2-cup glass measuring cup, cover and melt in the microwave, about 1 minute at 50 percent power.  Let cool.  Add milk until mixture reaches the 1 1/4 c. mark on the measuring cup.  Add egg and mix well.  Pour liquid mixture into dry ingredients and stir just to combine.  The mixture will be lumpy.  Do not over mix.  Pour batter into a greased 8-inch square baking pan and bake at 425 degrees about 30 minutes or until golden brown.  Remove from oven and allow to cool in pan for 10 minutes.  Invert cornbread on a rack and cool to room temperature.  Crumble cornbread and place in a 10x15-inch jelly roll pan.  Let dry at room temperature for 2 to 4 days, stirring several times each day.  OR place pan in a 250-degree oven for 1 1/2 to 2 hours until cornbread crumbs are very dry.  Stir every 30 minutes.  Watch carefully and do not let crumbs get too brown.  Makes about 5 cups of dried cornbread.  I store this is a zip-top bag up to six months.  Use in your favorite dressing/stuffing recipe.

Tomorrow I will be posting a recipe using this cornbread dressing/stuffing mix for Crazy Cooking Challenge.

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Ingredient Spotlight-Corn Husk Bread

Since the Ingredient Spotlight over at Eat at Home is cornmeal today, I thought I would share this fun and different way to make cornbread.  It may have been the way that Indians did it before there were ovens.  I saw this idea in an issue of Country Living Magazine where it was called Indian Shuck Bread.  Because there is no flour in this recipe; and the bread is boiled, not baked, the cornbread is very dense much like the outside of a tamale.

I used fresh corn husks but would suggest using the commercial dried ones as they are bigger.  I had to use two husks for each amount of dough and had water seep inside the husks during the boiling.  I was able to blot the bread with paper towels and they were fine: but I could not leave them in the husks to serve them which is part of the fun of this recipe.  Commercial dried corn husks can be found in the Hispanic section of almost any grocery store.

Do make the Maple Butter to go with these.  It makes all the difference.

Corn Husk Bread
14 large dried corn husks, soaked in water until softened, about 1 hour
1 c. cornmeal
1/2 T. light brown sugar
1/2 t. ground cinnamon
1/2 t. baking powder
1/4 t. salt
1/8 t. cayenne pepper
3/4 c. water

Blot soaked corn husks dry and tear 4 husks into 5 thin strips each, set strips and husks aside.  In a medium bowl stir together cornmeal, brown sugar, cinnamon, baking powder, salt and cayenne pepper.  Measure water into a glass measuring cup and bring to a boil in the microwave.  Carefully pour water over dry ingredient and mix until a soft dough forms.  Form 2 tablespoons of dough into a 1x3-inch log.  Place in a corn husk, wrap dough and tie the ends with two of the thin strips forming a packet.  Repeat with remaining dough, cornhusks and strips.  Fill a Dutch oven or another large pan half full with water and bring to a boil.  Add corn husk packets and cook for 15 minutes.  Remove, letting excess water drain off.  Serve hot in the husks with Maple Butter.  Makes 10.

Maple Butter
1/2 c. butter, very soft
1 T. light brown sugar
1/4 t. maple flavor

Combine butter, brown sugar, and maple flavor and mix until very well blended.  Serve with hot cornbread or biscuits.  Store tightly covered in the refrigerator.  Makes 1/2 c.

 

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