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Cornbread Dressing Croquettes

Cornbread Dressing Croquettes

Instead of baking cornbread dressing in a casserole dish, shape the dressing mixture into individual croquettes and bake.

Oxmoor House MAY 2004

  • Yield: 4 dozen croquettes

Ingredients

  • 1 cup butter or margarine, divided
  • 3 cups white cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 7 large eggs
  • 3 cups buttermilk
  • 3 cups soft breadcrumbs (we tested with 6 slices Pepperidge Farm white sandwich bread)
  • 2 medium onions, diced (2 cups)
  • 1 large bunch celery, diced (3 cups)
  • 1/2 cup finely chopped fresh sage
  • 2 (10 1/2-ounce) cans condensed chicken broth, undiluted
  • 1 tablespoon pepper

Preparation

Place 1/2 cup butter in a 13" x 9" pan; heat in oven at 425° for 4 minutes.

Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk.

Pour hot butter into batter, stirring until blended. Pour batter into pan.

Bake, uncovered, at 425° for 30 minutes or until golden brown. Cool. Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.

Melt remaining 1/2 cup butter in a skillet over medium heat; add onion and celery, and sauté until tender. Stir in sage; sauté 1 minute. Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture. Shape unbaked dressing into croquettes, using a 1/4 cup ice cream scoop. Place croquettes on lightly greased baking sheets, making sure not to crowd them on the sheets.

Bake at 400° for 30 minutes or until well browned (and internal temperature reaches 160°). Cool on baking sheets 10 minutes.

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Cornbread Dressing Croquettes recipe

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