When I was growing up, my mother would make a cornbread dressing recipe at least once a week when we had company. It was delicious, but it wasn’t flavorful or fresh enough to be considered a real cornbread dressing. I haven’t made one in a long time. But then, a few months ago, I decided to make my own cornbread dressing recipe at home. I’ve been good for about a year, but I wanted more. Making your own homemade cornbread dressing is fun and rewarding.
Luby’s Cornbread Dressing Recipe is a wonderful dressing recipe, full of a rich and creamy texture. Luby is a fresh and robust cornbread dressing. Usually, you would use a classic family recipe, but this one is so quick and easy. If you’re looking for a simple and delicious dinner/side dish, this one is for you! Always remember to freeze the cornbread dressing separately from the rest of your food. Luby’s cornbread dressing is a delicious and easy dressing that you can mix and store in an airtight container in the refrigerator. It is made fresh each day so it can never be stale – it’s absolutely delicious.
Luby’s cornbread dressing is a creamy dressing that makes any cornbread recipe unique. This creamy dressing is not too sweet and not too spicy. It’s the perfect mix of sweet and spicy flavors. Luby’s cornbread dressing is a quick and easy-to-make recipe for the dressing. It’s perfect for picnics, buffets, and casual dinners. It’s also a nice compliment to your salad or salad greens. You can find the recipe on the luby’s website.
How to make Luby’s Cornbread Dressing
I’ve read a lot of recipes for sauces and dressings over the years. This cornbread dressing recipe is one of my favorites. It’s simple, delicious, and makes a great addition to any Thanksgiving meal. This simply delicious and healthy dressing will definitely become a staple on your Thanksgiving table.
- Butter or margarine, 1 cup (divided)
- Self-rising white cornmeal mix, 3 cups
- All-purpose flour, 1 cup
- Eggs, 7 large (divided)
- Buttermilk, 3 cups
- White breadcrumbs, 3 cups
- Sweet onions, 2 large (diced)
- Celery ribs, 4 (diced)
- Finely chopped fresh sage, 1/4 cup
- Finely chopped fresh parsley, 1/4 cup
- Seasoned pepper, 1 tablespoon
- Chicken broth, 7 cups
Heat 1/2 cup butter in a 13- x 9-inch pan at 425° for four minutes.
Combine cornmeal and flour; whisk in three eggs and buttermilk.
Stir in the hot butter until the batter is smooth. Place the batter in the pan.
Bake for 30 minutes at 425° or until golden brown. In a large bowl, crumble cornbread; stir in breadcrumbs, and set aside.
In a skillet, melt the remaining 1/2 cup butter; add onions and celery, and cook 5 minutes. Add sage, parsley, and seasoned pepper; sauté for 1 minute. Remove from the heat, and stir into the cornbread mixture.
Stir together the remaining 4 eggs and chicken broth into the cornbread mixture. Pour evenly into one lightly greased 13- by 9-inch pan and one lightly greased 8-inch square pan.
At 400°, bake for 35 to 40 minutes until golden brown.
Luby’s Cornbread Dressing Recipe
Type: Side Dish
Recipe Yield: 16 Servings
Preparation Time: 10 Minutes
Cooking Time: 1 Hour 20 Minutes
Total Time: 1 Hour 30 Minutes
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