Many Southerners serve cornbread dressing as a side dish year round. Growing up, one of my mother’s standard Sunday dinner recipes was chicken and dressing and it was one of our family’s favorites. People who eat a gluten free diet may miss eating dressing more than just during the holiday season.
Plain corn meal may be gluten free, but dressing is usually made with a combination of cornbread and some kind of wheat bread like biscuits, stale or toasted bread. Martha White® Gluten Free Sweet Yellow Cornbread Mix provides an alternative ingredient to traditional dressing for those who are unable to tolerate gluten.
This recipe for Gluten Free Sausage & Cornbread Dressing features the traditional seasonings of onion, celery and poultry seasoning. The addition of cooked, crumbled sausage adds a delicious savory note, but may be omitted for a more traditional flavor.
In addition to the Gluten Free Sweet Yellow Cornbread Mix, Martha White also offers two flavors of Gluten Free Muffin Mixes – Blueberry Flavored and Chocolate Chocolate Chip Flavored. Visit www.marthawhite.com for more gluten free items.
** Ensure all recipe ingredients are gluten free by referencing the ingredient label, as products may vary. If uncertain, contact the ingredient manufacturer.
The following post was written by our friend, Stephanie from www.plainchicken.com.
This time of year I am always on the lookout for a good appetizer or breakfast dish. These Cheesy Sausage Cornbread Bites fit the bill for both! They are great prepared as an appetizer or served as a breakfast item. I recently served them at a party and they were gone in a flash!
To prepare the Cheesy Sausage Cornbread Bite recipe, start with a package of Martha White® Buttermilk Cornbread & Muffin Mix. Prepare the mix according to package directions and then pour the cornbread & muffin mix into mini muffin pans. Top the batter mixture with cooked sausage and shredded cheese. Bake according to package directions. These delicious morsels were gone in less than 15 minutes. I highly recommend doubling the recipe if serving to a group.
Cheesy Sausage Cornbread Bites
24 cornbread bites
1 (6-oz) package Martha White Buttermilk Cornbread & Muffin Mix
2/3 cup milk
1/2 lb sausage, cooked
2 Tbsp sour cream
1 cup shredded cheddar cheese
Preheat oven to 425ºF. Spray 24 mini muffin pan cups with cooking spray.
Whisk together Martha White Buttermilk Cornbread & Muffin Mix and milk.
Pour 1 tablespoon of batter into each mini muffin pan cup.
Stir together cooked sausage, sour cream, shredded cheddar cheese and egg.
Spoon mixture on top of cornbread batter in mini muffin cups (load the muffin cups up – use all of the meat mixture).
Bake muffins for 11-13 minutes. Remove from pan to cool.
I’ve told you before that I may be the last Southerner to really believe corn meal belongs in dessert. I think my conversion came when I ate a recipe similar to Martha White® Blue Ridge Corn Meal Coffee Cake. Combining corn meal with flour in a moist batter lightens the texture and creates a delicately delicious flavor in cakes and other baked goods.
The Martha White® Blue Ridge Corn Meal Coffee Cake recipe is made from a simple cake batter with corn meal and sour cream. Topped with blueberries, almonds, sugar and butter, this easy and delicious cake is sure to be a hit for brunch or coffee with friends any time of the year.
Another favorite recipe is Martha White® Razzle Dazzle Corn Meal Coffeecake, inspired by a recipe entered in a Cook-Off contest at the National Cornbread Festival®. Using Martha White® Sweet Yellow Cornbread and Muffin Mix makes this recipe a breeze to stir up. This recipe calls for sour cream to create a delicious moist texture. Pairing with the slight tartness of raspberries, creates a surprising taste sensation. You have to try it! Oh and, by the way, the recipe calls for fresh raspberries, but I’ve made it with the unsweetened frozen ones, too and it works just as well. If using frozen raspberries, do not thaw them before adding to the batter.
Do you have favorite corn meal dessert recipes? If you do, I’d love to hear about it.
National Cornbread Festival is a trademark of National Cornbread Festival, Inc.
If you’re a gardener, then you’re no stranger to the fact that quick growing, high yield zucchini plants can produce more squash than most people can possibly use. On the other hand, this overflow of squash can be a blessing for your gardenless friends.
Zucchini can be prepared by a multitude of methods – roasted, fried, grilled, or stuffed. You can use it in soups, casseroles, lasagna and salads. Zucchini bread is one of the most recognized outcomes from this vegetable. Its mild flavor makes it easy to incorporate into baked goods and produces a very moist finished product.
Biscuits and cornbread have entered into the zucchini realm. Martha White® Zucchini Cheese Drop Biscuits are an easy and delicious stir and drop recipe. This recipe calls for all-purpose flour, but you can substitute self-rising flour by eliminating the baking powder and salt.
The Parmesan and Cheddar Zucchini Cornbread recipe is made with Martha White Sweet Yellow Cornbread & Muffin Mix, shredded zucchini, flavorful cheeses and a dash of cayenne pepper. This recipe is quick & easy and would be a nice accompaniment to a salad or cool summer soup.
Looking for gluten free? Try our Martha White Gluten Free Cheesy Zucchini Cornbread recipe. You no longer need to miss out on the fun zucchini dishes this summer.
Ten past grand-prize winners traveled to South Pittsburg, Tennessee to compete for the coveted cast iron skillet crown at the Martha White® and Lodge® Cast Iron All-Star Cornbread Cook-Off, which is held in conjunction with the National Cornbread Festival®.
Cornbread lovers cheered as the best of the best recreated their original recipes live on stage under the main tent. All recipes are main dishes made with Martha White Cornbread Mix and cooked in Lodge® Cast Iron cookware. Each recipe displays the versatility of cornbread and celebrates the tradition of Southern food.
It was so exciting to see the previous winners return for the All-Star Cook-Off, but it made picking a winner even more difficult. It took two heats for the panel of talented judges to taste the delicious recipes and select a winner.
The first place winner of $5,000 cash and a 30-inch stainless steel gas range (ARV $3,250) from FiveStar® Professional Cooking Equipment was Karen S. of Knoxville, Tennessee for her Festive Good Luck Cornbread Skillet. The second place winning recipe, Roasted Tomato and Bacon Cobbler, was created by Andria G. of Matthews, North Carolina. Valerie H. of Cartersville, Georgia, took third place for her The Crescent City Skillet.
The 20th Annual National Cornbread Cook-Off will be held April 2016. Details of the 2016 National Cornbread Cook-Off will be available after the first of the year at www.marthawhite.com.
Lodge is a trademark of Lodge Manufacturing Company. National Cornbread Festival is a trademark of National Cornbread Festival, Inc. FiveStar is a trademark of Brown Stove Works, Inc.
The 19th Annual Cornbread Cook-Off is just a few days away, and we’ve added a little twist to this year’s event. Instead of calling for new entries, we are bringing back 10 past winners to compete in an All-Star Cook-Off.
The festival is a celebration of one of my favorite foods; cornbread cooked in cast iron. The Cook-Off goes a step farther with entries that combine classic cornbread with other ingredients to create unique main dishes inspired by this Southern favorite.
Karen won the 1998 Cook-Off with her Festive Good Luck Cornbread Skillet. Combining some of my favorite things – smoked sausage, black-eyed peas and cornbread – this recipe is a tribute to classic Southern ingredients put together in a creative new way. I guess throwing in a few of the South’s “good luck” ingredients worked for this grand prize winner.
With a little inspiration from New Orleans and Cajun cooking, Valerie whipped up
The Crescent City Skillet in 2004 to become the grand prize winner. Her skillet is made with spicy sausage and shrimp in a rich cheese sauce made with cream, broth and two cheeses. The whole thing is blanketed with cornbread made with Martha White Buttermilk Cornbread Mix.
Ideal for a brunch or casual supper, Janice created Monte Cristo Cornbread Skillet for the competition in 2006. This savory bread pudding uses cooked, cubed cornbread layered with ham, turkey and Swiss cheese combined with an egg and milk mixture. Sprinkled with confectioners’ sugar and drizzled with a currant jelly and mustard sauce, this delicious dish definitely lives up to its namesake.
The 2014 winner, Andrea, took the prize for her Roasted Tomato and Bacon Cobbler. This savory cobbler takes the familiar flavors of classic tomato pie. Roasted tomatoes are layered with a creamy herbed cheese filling and baked under a layer of crisp cornbread enhanced with bacon and sundried tomatoes.
The National Cornbread Festival is such a fun weekend. Thousands converge upon this quaint town every April to see the sights, feel the history and taste the cornbread cooking downtown. Be sure to mark this All-Star Cornbread Cook-Off on your calendar for Saturday, April 25, 2015 in South Pittsburg, Tenn.
Since 1996, The National Cornbread Cook-Off sponsored by Martha White® and Lodge® Cast Iron has brought you the best cornbread main dish recipes in the country. For this year’s 19th Annual Cornbread Cook-Off, three of our ten returning winners will showcase their winning dishes with a unique twist. I love traditional recipes, but have been amazed at all the delicious, innovative dishes created for the Cook-Off.
Sonya took the 2009 grand prize with her Buffalo Chicken Cornbread with Blue Cheese Salad. She added boneless Buffalo wings to cheesy cornbread and topped it with a cool crisp blue cheese salad. The dish is great for game day or a week night family supper.
Lori’s winning 2010 Cornbread Cook-Off recipe, Bacon and Gorgonzola Cornbread Sliders with Chipotle Mayo, is a great twist on the popular little sandwiches. Little muffins made with Martha White Yellow Cornbread Mix, bacon and Gorgonzola cheese are sliced, spread with a tangy sauce and filled with little burgers, cheese and grilled onions.
Melanie’s creation for the 2012 Cornbread Cook-Off was Sweet Cornbread Shrimp Cakes with Mango Salsa. These pan fried seafood cakes are made with cooked and crumbled Martha White Sweet Yellow Cornbread, mixed with onions, celery, shrimp and seasonings. Sweet and savory mango salsa is the perfect complement.
The National Cornbread Festival® in South Pittsburg, Tenn., is fun for the whole family. In addition to the Cook-Off, you can visit Cornbread Alley and try several delicious cornbread recipes. There will be music, crafts, food vendors, tours and a carnival for the kids. Be sure to mark your calendar for Saturday, April 25, 2015 to come visit us at the Cook-Off tent.