My mom made cornbread with chili and, in the summer, turned it into muffins for breakfast. It was one of the first baked ...

A good cornbread dressing is rich, savory and has enough oomph to it to keep you full long after you arise from the table. This recipe comes from the good cooking folks at Southern Living.

Hey there, Jason Griffith here! There are certain dishes that define a holiday, and for me, that dish is cornbread dressing. Not stuffing, but dressing—a true Southern classic baked in a pan until ...

Cornbread Dressing 1 standard recipe or box mix cornbread for an 8-by-8-inch pan 1 whole head of celery, diced 1 whole large onion, diced 15 fresh sage leaves, divided ½ teaspoon salt ½ teaspoon ...

Transfer to a 9-by-13-inch baking pan and bake at 400 degrees until light golden at the edges, 20 to 22 minutes. Let the cornbread cool completely before using in the dressing recipe.

The recipe starts with two 8-ounce packages of cornbread mix. Bake it according to the package directions and crumble it when it has cooled. Harris suggests that this step can be done the day ...

Make your cornbread ahead of time so it can sit out overnight with the white bread. If you use a boxed cornbread mix, be prepared for the stuffing to end up sweeter than expected. Boxed mixes are ...

Kim Severson brought this five-star recipe for cornbread stuffing to The Times in 2014, straight from the kitchens of Lulu’s, a chain of restaurants run by Lucy Buffet, sister of Jimmy.

Cornbread dressing is a Thanksgiving staple in many homes across the country. This vegetarian version features mushrooms and leeks for umami and subtle sweetness, and fresh tarragon for a woodsy ...

This stuffing recipe is an ode to our love and fascination with fast food—in this case, Popeye's flaky, tender buttermilk biscuits, toasted up, soaked in a mixture of stock, cream, and eggs, and ...