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

Thanksgiving is that kind of holiday where the sides become the stars. And if there’s a side dish capable of upstaging the ...

Place cornbread chunks in large baking pan or a 9-by-13-inch casserole dish and toast in oven, tossing every 10 minutes, until all the pieces are crisp and dry. Remove and set aside to cool. 2.

Directions: Preheat the oven to 350 degrees F. Butter an 8-inch-square baking pan. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In another bowl ...

Season with salt and pepper to taste. Cover with foil and bake for 30 minutes. Remove foil and bake until the top of the stuffing is browned and lightly crisp, 5 to 10 minutes. Serve.

For the cornbread: Adjust oven racks to upper- middle and lower- middle positions and heat oven to 375 F. Grease and flour 13 by 9- inch baking pan. Whisk milk, oil, and eggs together in bowl.

In large mixing bowl, combine the vegetable mixture and cornbread. Season to taste with salt and pepper. Stir in vegetable broth; mix well. Transfer mixture to greased 9-by-13-inch baking dish.

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 ...

Directions: Preheat the oven to 325 degrees F. Butter a 9 x 13-inch baking pan (or similar sized ovenproof dish). In a small bowl, combine chopped figs and brandy. Toss well. Spread cornbread on a ...