Martha White Cornbread Dressing Recipe shows the way to make a classic Southern dish that is perfect for any Thanksgiving or holiday table. This savory and delicious dressing is made with a few basic ingredients, including cornbread mix, chicken broth, onion, celery, butter, and spices. With our step-by-step guide given in bread recipes, you can easily make this classic recipe in no time.
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Martha White Cornbread Dressing Recipe: A Step-by-Step Guide to the Southern Classic
- Stand mixer or hand mixer
- Large mixing bowl
- Bundt pan
- Measuring cups and spoons
- Parchment paper
- 1 cup (226 grams) unsalted butter
- 2 cups (400 grams) granulated sugar
- 4 large eggs
- 1 tablespoon (15 milliliters) pure vanilla extract
- 3 cups (360 grams) all-purpose flour
- 1 teaspoon (5 grams) baking powder
- 1/2 teaspoon (2.5 grams) baking soda
- 1/2 teaspoon (2.5 grams) salt
- Begin by preheating your oven to 350°F (175°C). Then, take a bundt pan, grease it well, and line it with parchment paper to ensure easy removal of the cake after baking.
- In a large mixing bowl, cream together 1 cup (226 grams) of unsalted butter and 2 cups (400 grams) of granulated sugar until you achieve a light and fluffy texture. Next, add 4 large eggs, one at a time, making sure to beat the mixture well after each addition. Add 1 tablespoon (15 milliliters) of pure vanilla extract and mix it in thoroughly.
- Gradually add 3 cups (360 grams) of all-purpose flour, 1 teaspoon (5 grams) of baking powder, 1/2 teaspoon (2.5 grams) of baking soda, and 1/2 teaspoon (2.5 grams) of salt to the mixture. Beat everything together on low speed until you achieve a homogenous consistency.
- Once your batter is ready, pour it into the prepared pan and smooth out the top to ensure even baking. Bake the preheated pan for 50-55 mins until a toothpick comes out clean for a perfect cake.
- After removing the cake from the oven, allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once it’s fully cooled, slice the cake and serve it as-is or with your favorite toppings. Enjoy!
This Stocks Pound Cake recipe yields 12 servings, with each serving containing approximately 335 calories, 18g of fat, and 25g of sugar. While this cake isn’t the healthiest option out there, it’s perfect for a special occasion or a treat every once in a while.
Creative Variations on Martha White Cornbread Dressing Recipe to Spice up Your Thanksgiving Table
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If you’re in the mood for a savory twist, add crumbled sausage to the mix. For a sweet and tangy flavor, toss in some plump, juicy cranberries. Or if you crave a little crunch, mix in chopped apples or pecans for the ultimate texture sensation. Make sure you have a food processor on hand to grind the nuts, and don’t forget the pastry cutter for crumbling the sausage into perfectly sized pieces.
For the sausage variation, brown the crumbled sausage in a skillet until it’s nice and crispy. Add it to the cornbread mixture and bake at 375°F for an additional 10 minutes to infuse the flavors.
For the cranberry variation, soak the dried cranberries in hot water for 10 minutes to plump them up, then mix them into the cornbread dressing. Bake at 375°F for 25-30 minutes to achieve a golden brown crust.
For the apple variation, sauté chopped apples in a skillet with a tablespoon of butter until they’re perfectly tender. Mix them into the cornbread dressing and bake at 375°F for 25-30 minutes until it’s piping hot and oozing with flavor.
For the pecan variation, grind the pecans in a food processor until they’re finely chopped. Mix them into the cornbread dressing and bake at 375°F for 30-35 minutes until it’s beautifully golden on top.
These creative variations on the Martha White Cornbread Dressing Recipe are sure to tantalize your taste buds and impress your guests this Thanksgiving. Not only do they add unique flavors and textures, but they also provide a variety of nutritional benefits.
From Sausage to Oysters: Exploring Delicious Variations of Martha White Cornbread Dressing Recipe
While the original recipe calls for cornbread mix, chicken broth, celery, onions, eggs, and sage, we encourage you to get creative and experiment with a wide variety of ingredients. For those looking for a traditional twist, classic options such as sausage or bacon are sure to hit the spot.
However, for those seeking a more adventurous palate, we recommend trying out options such as oysters, chorizo, shrimp, crawfish, or even vegetarian alternatives like mushrooms or tofu.
Of course, each variation requires its own specific kitchen equipment. For instance, sausage or chorizo will require a sausage stuffer or a meat grinder, while oysters call for a seafood shucker. Shrimp and crawfish require a seafood peeler, and for vegetarian alternatives, a sturdy cutting board and knife will do the trick.
Without further ado, let us delve into some of our favorite variations with step-by-step instructions:
- Classic Sausage Cornbread Dressing: Follow the Martha White Cornbread Dressing recipe as directed. Cook 1 lb. of sausage in a skillet over medium heat until browned. Add the cooked sausage to the dressing mix and stir well. Bake as directed.
- Oyster Cornbread Dressing: Follow the Martha White Cornbread Dressing recipe as directed. Shuck 1 pint of oysters and save the liquid. Add the oysters and liquid to the dressing mix and stir well. Bake as directed, adding an additional 10 minutes to the cooking time.
- Chorizo Cornbread Dressing: Follow the Martha White Cornbread Dressing recipe as directed. Cook 1 lb. of chorizo in a skillet over medium heat until browned. Add the cooked chorizo to the dressing mix and stir well. Bake as directed.
For those looking to put their own spin on this classic recipe, there are endless creative variations of Martha White Cornbread Dressing Recipe to explore. From adding in unique ingredients like cranberries, apples, or oysters to experimenting with different spices and herbs, the possibilities are endless. So whether you’re a seasoned cook or just starting out, channel your inner Peggy Ann Bakery and explore the delicious world of Martha White Cornbread Dressing Recipe.